Happy Valentine's Day, dear readers!
Here's a really easy recipe for jam filled thumbprint cookies. I actually recorded my recipe, for once (a miracle, I know!) I've made them twice and they've turned out excellent both times. The texture is chewy with slightly crispy edges. You can bake a little longer if you like crunchy cookies. It's a rather flexible recipe, so you can experiment if you like.
Makes 10 cookies
1 lg. beaten egg
1/2 cup + 2 Tbs almond butter (I used raw almond butter)
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1/4 tsp. sea salt
2 Tbs sugar (I used evaporated palm sugar) - more could be used, but I also added a bit of stevia pwd. (Nu Naturals No Carbs Blend). Don't use liquid sweetener, though. It does weird things to the texture!
Organic raspberry jam for filling. I prefer real jam to "fruit spread" because it sets up better.
Mix into a non-sticky dough (if the dough sticks to your hands, add just a little more almond butter) and roll into 10 balls and shape into indented hearts, fill with jam and bake on a greased cookie sheet (I use my Silpat instead; nothing sticks to it!) at 350ยบ for about 12 min. Cool before eating.
Enjoy!!
-Erin
Whee, totally grain-free cookies? Awesome! And thay look lovely! :D
ReplyDeleteI make many different cookies using an almond butter/egg base. I've made molasses spice, snickerdoodles, pumpkin, chocolate chunk walnut, etc. These are my very favorite, so far!
ReplyDelete-Erin
That is excellent!! Especially, since no flour of any type is involved. Sounds so easy! I am totally going to try these out as well as the others that you've mentioned.
ReplyDelete~Nancy Youssef Clarke
You almost can't go wrong with almond butter dough. They can be soft and puffy or more crunchy.
ReplyDelete