THUMB PRINT COOKIES

THUMB PRINT COOKIES 

With Home Made Jam and Coconut Whip Cream!

Uncooked, After the Jam is Added

Ingredients:

Before the Jam is Added

For the Macaroons

2 Cups of Coconut (unsweetened, flaked)

1.5 Cups of Almond Flour

1/2 tsp sea salt

1/2 - 3/4 Cup of Honey (depends on how sweet you like them)

2.5 TBSP Coconut oil / 2 - 3 TBSP Butter

I made Blueberry Jam

For the Chia Seed Jam

3 Cups of Frozen Berries (Raspberry, Blueberry or Blackberry)

1/4 Cup of Honey (this jam isn't very sweet)

2 Tbsp Chia Seeds

1 TBSP pure vanilla extract

Instructions:

• For the Chia Seed Jam; Put the frozen or fresh berries in a pot, add the honey and stir until liquidy with a few berries (should look like jam). Bring the pot to a simmer; after 5 minutes add the chia seeds and cook down the mixture for about 15 minutes (should thicken) - STIR FREQUENTLY TO AVOID BURNING YOUR JAM! Remove from heat, stir in your vanilla and put in the fridge to chill.

Baked till golden brown

• Preheat the oven to 275F and line a baking sheet with parchment paper or a non stick mat. 
• In a large bowl combine all the ingredients together for the macaroon recipe. Using your electric beaters mix all the ingredients together. The dough is wet and sticky but this is normal.
• Grab a large spoonful of the dough, roll it into a ball and place it onto the lined tray. Using your thumb, make a print in the middle of the cookie. Repeat this process until the tray is full - PUT YOUR TRAY IN THE FRIDGE SO THEY FIRM UP.
• When you are ready to bake, first spoon your jam mixture into the holes in the cookies and then put them into the oven. 
• Bake at 275 for 20 minutes then rotate the pan and bake for another 20 minutes. 
• These cookies should be golden brown when fully baked and after a couple of minutes on the pan, firm enough to transfer them onto a cooling rack and then into the fridge.

Coconut Whip Cream:

Ingredients:

1 Can of coconut Cream

1 tsp of pure vanilla extract

1-2 Tbsp Honey

1/4 of a vanilla pod (optional - really adds to the vanilla flavoring and color)

Directions:

CHILL YOUR MIXING BOWL IN THE FREEZER!

• Open your can of Coconut cream, drain off the liquid (keep for shakes later) and keep the cream.
• Put your cream in your chilled mixing bowl (the bowl should be freezing) and mix on 3-4 speed with your electric beaters.
• When it's whip cream texture add the vanilla, honey and vanilla seeds (in the pod, scrape them out - don't put the pod itself into the cream) and whip it again.
• Put the cream in the fridge (taste it first, you may want to add more honey or vanilla extract)

When you are ready to serve your cookies, put a cookie on the plate, pour some cream over the top (or purposefully place with a spoon) and add a dollop of jam in the center of the cream. Serve with a fork and a cup of tea or coffee! ENJOY!

COCONUT FLOUR MINT COOKIES

MINT SHORTBREAD

Ingredients:

1 1/4 Cup Coconut Flour
1 Egg
1/2 tsp Baking Soda
1/2 tsp Salt
1 Tbsp Pure Mint Extract
1/4 - 1/2 Cup of Honey
1/3 - 1/2 Cup of Butter (Partly Melted - from fridge, 30 sec in microwave)

Directions:

Mix all ingredients together (beat the egg first, then add the rest of the wet and last mix in the dry)
Bake for 12-15 minutes at 350 degrees
Cool

Enjoy!

It's like a mint short bread - I rolled them into balls and pressed down with a fork the same as I would do for peanut butter cookies. VERY GOOD and doesn't have that almond flavor you can't escape when baking with almond flour.

BLUEBERRY ALMOND MUFFINS

Blueberry Almond Muffins

(Courtesy of Eat Well Feel Well by Kendall Conrad, Fwd by Elaine Gottschall, M.Sc.)

These muffins are gluten free. They are made from almond flour which is quite expensive but worth it if you cannot eat any alternatives.

Ingredients:

3 Cups Almond Flour

2 Large Eggs

8 Tbsp unsalted butter melted (Make sure you melt it or your muffins will end up like little rocks)

1/4 - 1/2 Cup of Honey (depending on how sweet you like it)

1 tsp Baking Soda (I cannot use baking powder in my diet but if you can substitute it)

2 - 4 tsp Vanilla Extract

Pinch of Salt

1.5 Cups of Fresh or Frozen Blueberries

** If your dough is the consistency of cookie dough it's not runny enough. Add 1/4 - 1/2 cup of water and that will make all the difference!

Directions:

Preheat the oven to 300 F. Line a standard 12 - cup muffin pan with paper cupcake liners (I use 12 silicone cupcake liners on a cookie pan and it works much better). 
In a food processor, puree the almond flour, eggs, butter, honey, baking soda, vanilla and salt until smooth. Transfer to a bowl and gently fold the blueberries in. With a big spoon scoop the batter into the individual cupcake liners. Bake for 40 - 60 minutes or until golden brown and cooked all the way through. Serve warm with butter and honey drizzle YUMMY! 

Notes:  A note about Almond Flour is that it will leave your baking dense, moist and will take a long time to bake. Give yourself an hour and a half at least for this recipe.

Raw, before baking

Baked muffin, bottom pic

After they come out of the oven picture