Almond Flour Thumbprint Cookies

Prep Time: 15 mins   Baking Time: ~15 mins

It probably sounds crazy, especially since I don't really have much of a sweet tooth (& mabybe because I'm a Health Coach), but sometimes during the holiday season, I love having a cookie or 2 for breakfast with my coffee. But I know that eating something void of nutrients & full of sugar will only set the rest of my day up for disaster. So I prefer to make my own & I often swap out some ingredients & cut back on sugar so that I can still enjoy a cookie here & there without sending my blood sugar on a roller coaster & leaving me craving more...sugar. 

Thumbprint cookies with jelly are one of my absolute favorites. Last year I set out to make an upgraded version of them, which tasted great but were extremely crumbly. But this year I think I tweaked it just enough so that they hold up, contain some important nutrients like protein & fat, & fiber & still taste great!

I hope you think so too!

I actually created 2 different recipes so I'll fill you in on both variations so you can find the perfect recipe for you! 

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Ingredients

  • 1/4 c grass-fed butter and/or coconut oil (I did one variation with all butter & another with 2 tbsp butter, 2 tbsp coconut oil)

  • 1/3 c sugar (I did one version with organic brown sugar & another with organic unrefined coconut sugar)

  • 1 egg + 1 egg white

  • 2 1/2 c blanched almond flour (not almond meal)

  • 3 tbsp ground flaxseed

  • 1 scoop vanilla protein powder (this will help bind the cookies a bit)

  • cinnamon

  • dash of salt

  • 1 c ground walnuts, almonds or pecans

  Berry Chia Jam:

  • 1 cup frozen berries (or fresh) 

  • 1 tbsp maple syrup (more if you like it sweeter)

  • 2 tbsp chia seeds

directions

  1. Preheat oven to 350.

  2. Line 2 baking sheets with parchment paper

  3. Mix together the butter, sugar & eggs until creamy in a mixer or large bowl. 

  4. Combine the flour, protein powder, ground flaxweed & cinnamon.

  5. Pour the dry mixture into the wet a little at a time until well combined.

  6. Form into a ball & place in the fridge for ~30 mins to an hour (this step can be skipped but I find this gives better consistency to the cookies).

  7. When ready to roll the cookies, allow the dough to soften just a bit. Then (using a small ice cream scoop) roll into little balls.

  8. Roll the balls in the ground walnuts then press down slightly to flatten the cookie & then make an indentation using your thumb. 

  9. Fill the indentation with jam or a Hershey kiss.

  10. Bake for about 15 mins.

  11. Allow to cool & then ENJOY!

directions for jam

Inspired by @erinliveswhole

  1. Heat the frozen fruit in a small pan stirrling occasionally.

  2. Using the back of a fork, mash the fruit intil deisred consitency.

  3. Stir in the maple syrup.

  4. Remove from heat & add the chia seeds.

  5. Mix well & allow to congeal slightly. 

  6. Place in a seal tight mason jar & store in the fridge for at least 10 minutes before using.

  7. ENJOY!