Almond butter thumbprint cookies
By Jamie-Lynn Shaw, BHSc, CNP, PTS, NNCP
Yes, sadly the holidays have come to an end. Most of you are probably trying to achieve those New Years’ resolutions and get back to healthy eating. That doesn’t mean what we eat has to be boring. There is always room for healthy treats.
One of my favourite, easy cookie recipes is almond (or peanut) butter thumbprint cookies.
Ingredients:
- 2 cups of almond flour
- ¾ cup of coconut sugar
- ¼ tsp of sea salt or pink salt
- 2 eggs
- 1 cup of creamy almond butter or peanut butter
- 1 teaspoon of vanilla extract
- ¼ teaspoon of ground cinnamon
- 1 teaspoon of jam for each cookie (can make your own jam or jam of choice) I prefer raspberry or strawberry jam for this recipe → check out my strawberry chia seed jam recipe on my website
Instructions:
Preheat oven to 350 degrees F
Line baking sheet with silicone baking sheet or parchment paper
- In a mixing bowl combine almond flour, coconut sugar, almond butter and eggs. Mix by hand or use a beater until smooth.
- Add salt, vanilla and cinnamon to the same bowl. Blend.
- Drop a tablespoon of the dough onto a cookie sheet. (Leave roughly an inch between each cookie).
- Bake cookies for 10 minutes.
- Remove cookies from oven and make a thumbprint in the center of each cookie by pressing down lightly (do not press right through the cookie).
- Fill the thumbprint with the jam of your choice.
- Place back in the oven and bake for 5-7 minutes until you see the outside of the cookie starting to become golden brown.
- Let cool for an hour to give the jam time to set and enjoy!
Store in an airtight container for 5-7 days or in the freezer for a month
Jamie-Lynn Shaw, BHSc, CNP, PTS, NNC , is a Certified Nutritional Practitioner, based in the Ottawa area. For more recipes visit http://www.jamielynnshaw.com
