I love cookies, but of late, dietary issues have forced me to stop eating certain foods after a lifetime of eating them. Well, that is the way life is. Luckily, there is the internet, there is imagination, and there is my love for cookies. If I were to single out two favorite sweets, cookies and homemade fruit pie are the winners. So, today, I decided I would look for cookies that didn’t use flour or starches, and I came across this recipe for thumbprint cookies by Danielle Walker. They are designed to be paleo or specific carbohydrate diet (SCD). They are a great start, but as I didn’t have coconut flour, I changed them a bit. Here is my take on the recipe.
Thumbprint Cookies
1 egg
6 T. soft butter
1/3 c. honey
1/2 t. vanilla extract
1 egg
2 c. blanched almond flour (mine is from Trader Joe’s)
1/2 c. almond meal
1/2 c. unsweetened flaked coconut
1 tsp. cinnamon
Fruit preserves without sugar (I used some fruit spread sweetened with grape juice and natural pectin from Trader Joe’s)
Preheat oven to 350F. Beat together butter, honey, and egg, for about a minute at medium speed. Beat in at low speed the remaining ingredients until the mix together well.
I suggest you make one test cookie! This will help you adjust time and add ingredients if you need to.
Using a 2 T. cookie scoop, make balls, and place on parchment covered cookie sheet. Press your finger into the cookie to make a deep well. Fill well with just enough fruit spread to fill the indentation – don’t let it run over the sides or overfill. Bake for 15 minutes until lightly brown. Let cool completely on wire rack to allow the fruit spread to cool to a non-liquid state. Yield: 17 – 18 cookies (I ate some of the dough!).
I think next time around I will add a bit of salt . . . I seldom cook with salt, but these cookies need just a tad.
Damned good cookies if you ask me!
Ink, Yarn & Beer 