Thursday, January 05, 2017

Almond Thumbprint Cookies (Dairy, Gluten/Grain, Egg and Refined Sugar Free)

I really should have posted these before Christmas as they were created for our Christmas cookie tray however time slipped away.  Life, baby, homeschool, know what I mean :)

These cookies turned out really well and stuck to my diet of egg, dairy and refined sugar free.

Ingredients (makes 12-15 cookies)

  • 1 1/3 cup ground almonds or almond flour
  • 1 tablespoon coconut flour
  • 2 tablespoons tapioca or arrowroot starch
  • 2 tablespoons ground flax
  • 1 tablespoon pysllium husk
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 2 tablespoons coconut or palm sugar (optional-if sweeter is desired)
  • 1/4 cup maple syrup
  • 1 teaspoon almond extract
  • 1-2 teaspoons water (adjust for rolling into balls)
  • 1/3 cup softened coconut oil
  • 1/4 cup shredded unsweetened coconut (for rolling)
  • 2-3 tablespoons of your favourite jam (I recommend strawberry or raspberry)

  1. Preheat oven to 350 F and prepare cookie tray.
  2. In a large bowl combine all dry ingredients except shredded coconut.
  3. In a medium size bowl combine all wet ingredients except jam.
  4. Add shredded coconut to a plate.
  5. Add wet to the dry and mix just until combined. 
  6. Roll into balls and add a little water if needed to help them stick together.
  7. Roll balls into the shredded coconut.
  8. With your thumb press into the middle of the ball creating a little dip.  You may need to reshape your cookie to ensure it stays together.
  9. Add a little jam into each dip of your cookie balls.
  10. Bake in preheated oven for 10-12 minutes or until golden brown.
  11. Store in air tight container in the fridge or freezer.

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