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Somehow I stumbled upon the blog Elana’s Pantry and found a recipe for one of my favorite cookies from childhood.  This is her healthy version of the classic thumbprint cookie which I barely adapted.

2 cups blanched almond flour-finely ground
2 1/2 tbsp honey
3 tbsp coconut oil
1/4 tsp baking soda
1/4 tsp himalayan pink salt
1/3 cup organic jam of choice for the center (shown with apricot & strawberry)

Put all ingredients (except the jam) in the food processor and give it a whirl until it resembles crumbly dough.  Measure one tablespoon of cookie dough at a time and form into a ball,  make a thumbprint in the middle and fill the thumbprint hole with jam .  Bake on a parchment covered sheet pan at 350° for 9-12 minutes until edges are slightly golden.  These must cool completely on the sheet pan or will fall apart.  To ensure that they don’t fall apart on the serving tray, place each cookie in a pretty cupcake paper.

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