The biggest downside to grain free cookies so far that I have found is they simply do.not.keep.
And before you get all smart on me no it isn’t because we inhale them. Most grain free cookies I have found are just best eaten the same day they are made. They tend to have a lot more moisture than the regular variety. I always thought I was a chewy cookie person but man now I miss a bit of crunch.
Maybe it’s me? Perhaps I should just cook them longer?
Thumbprint cookies however are my absolute favorite. There is already a recipe on here for delicious thumbprint cookies. When I saw this grain free version I couldn’t resist.
Next time I make them I want to put poppyseeds in them too….
But really I made these because I had an excuse. I made these last week for a movie night with two close mama friends of mine.
You know what is healing to the soul? Sitting on the couch with two women you love and admire, eating junk food, and giggling like 16 year olds at an Adam Sandler movie.
Seriously. If you love people make time and space for them. Do non sensical things like watch silly movies. Life is much less hard when you have friends nearby.
Friends and cookies and you pretty much have the perfect life. Right?
One year ago today: Pumpkin Scones
Two years ago today: Rosemary lemon BBQ chicken
Strawberry Thumbprint Cookies (grain free) (Makes 12-15)
From Dish by Dish
2 cup of almond flour/ almond meal
1/4 cup of coconut oil, melted
1/4 cup of maple syrup
1 1/2 teaspoons of pure vanilla extract
1/4 teaspoon of salt
1/2 – 3/4 cup of strawberry jam
Pre-heat oven to 350 F. Line a baking sheet with baking paper or a silpat. In a medium bowl, cream together the coconut oil, maple syrup, pure vanilla extract until smooth. Add in the almond flour/ almond meal and salt, and then gently stir until dough is well incorporated. Use a tablespoon to scoop even amounts of the dough and roll the dough with the palms of your hands to get smooth balls. Place the balls onto the lined baking sheet, leaving about 2 fingers of spacing between them. Use your thumb to make a well in the middle of each of the balls. Fill the well of each cookie with around 1 teaspoon of jam. Bake for around 10 – 15 minutes or until lightly golden. Allow cookies to cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely before serving.