This time of the year is about being with your loved ones,watching those classic and hilarious Christmas movies, sipping on hot cocoa and of course baking all the good, sweet stuff. It's always been a favorite time for our family. So, of course I was browsing online for some quick cookie recipes. I wasn't planning on making any tonight, considering we're having our baking/cookie night mañana. But, this recipe looked so simple and yet looked oh, so great. My taste buds decided to give in, so I searched for whatever was already in the pantry. Surprisingly, all the ingredients were there! This literally made me so happy. My younger sis Kayla saw me getting everything out, and she already knew, so she happily joined in. She did most of this, i'm so proud! And the best part about all of it? There's no sugar, or any of that extra unhealthy stuff added. It's gluten,and grain- free! We used Almond flour, almond milk, and also raw honey, which gave it a pinch of sweet flavor. This is definitely a delish, healthy- alternative cookie recipe, everyone should try. Also, you can add whatever jam you like (we used apple since we were out of strawberry jam), i'm positive you,your fam (annnd that sweet tooth) won't be disappointed.
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| &No we didn't take branches off from the xmas tree, nothing wrong with a little rosemary food decor right? :) |
JAM THUMBPRINT COOKIES (PINTEREST RECIPE)
Makes a batch of 18 soft + chewy cookies.
Ingredients:
- 2 cups blanched almond flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 cup melted coconut oil
- 1/4 cup honey or agave
- 1 tablespoon vanilla extract
- 1 tablespoon unsweetened almond milk
- 2 tablespoons of blanched almond flour for finishing
- 2 tablespoons of your favorite jam
Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
Combine the first three dry ingredients into a mixing bowl. With a whisk mix it together well. Then add in the coconut oil, honey, vanilla and milk. With a spoon stir the batter until it forms a dough.
This dough will make 18 cookies. Divide it into 18 equal parts. Roll each part into a small ball and dip just one half of the ball into the almond flour that was set aside for finishing. Place the ball on the cookie sheet with the bare side down, meaning the side that was dipped in the almond flour should be facing up. Press the ball down leaving a small indentation in the center of the cookie.
Fill the indentation in the middle of the cookie with your favorite jam. (raspberry,strawberry, fig jams,etc). They’re delicious with any flavor!
Bake for 8 – 10 minutes. To prevent burning the bottoms I strongly recommend that you double up your baking sheets.
When the cookie come out of the oven their texture will still be quite soft, transfer them to a cooling rack and allow them to cool completely. During the cooling process the cookies will become a little more firm, but still soft and chewy. Finish with a little sprinkle of almond flour. Then eat, gift and share these little babies right up!
