Thursday, January 21, 2016

Gluten free Thumbprint Cookies Dairy free Egg free

These are free of many top allergens such as soy, gluten, dairy, and eggs. They are also sweetened with natural organic apricots and stevia. The end result is a delightful little cookie treat that serves as a vehicle for protein without the normal sugar load of a traditional cookie.

  • Apricot puree - boil 1 cup of dried, organic, natural apricots with water until soft. Drain remaining water and puree in blender or food processor. 
  • 2 Cups almond flour (or mix of walnut flour and almond flour)
  • 1/8 - 1/4 tsp stevia 
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3 Tbsp organic palm shortening or coconut oil
Blend shortening/oil with 2 Tablespoons of apricot puree. Add nut flour, stevia, soda, and salt. Blend. Scoop cookies onto stone baking pans and press thumbprint into each. Fill each thumbprint with a small amount of apricot puree. Bake at 350 degrees F for 8-15 minutes. Cookies will turn golden around edges when done. Let cool before removing from pan.

*Note, this is a good option for SCD (specific carbohydrate diet), GAPS, or Paleo dietary plan

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