When I find a recipe I love, I tend to riff on it to death. Especially if it’s relatively healthy and easy to make. So, I found this amazing cookie recipe a while back (which is most definitely worth making-on-endless-repeat in its own right) and the other day decided to put some raspberry jam to good use and try making thumbprint cookies. To my slight surprise, they turned out! And Mike declared them “good” so it’s official.
- 1 cup almond meal
- 1/4 tsp. sea salt
- 1/8 tsp. baking soda
- 3 T. melted coconut oil
- 2 T. raw honey
- 1 1/2 tsp. vanilla
- raspberry (or your favorite flavor) jam
- Preheat oven to 350 degrees.
- Combine almond meal, sea salt and baking soda in a bowl.
- Stir in the melted coconut oil, honey and vanilla.
- Form dough into roughly 1-inch balls, flatten slightly, and make a little indent with your thumb. Dough will be a little crumbly, but should come together (if not, you can add a little water…or honey!).
- Spoon jam into the ‘thumbprints’ of each cookie.
- Bake for minimum 10 minutes.
- Let cool completely on pan before eating. This is very important, otherwise you’ll have a hot jam mess on your hands (ask me how I know!).
Little side note: Thumbprint cookies are nostalgic for me. They make me think of Jessie, who loves jam so much she’ll drink it in tea and who would often invite me over for cute little tea-type cookies and biscuits when we lived in the same apartment building (not to mention the same city, state and country, sigh). They also make me think of my Grandma Jacquie, who taught me to make them the non-paleo way, with butter and flour and sugar – and would recite this little ditty:
Little Jack Horner
Sat in the corner,
Eating a Christmas pie;
He put in his thumb,
And pulled out a plum,
And said ‘What a good boy am I!
Recipe adapted from The Best Paleo Chocolate Chip Cookies Ever