If you miss having a biscuit or two with your afternoon cup of tea, or would just like a nice light dessert, these delectable thumbprint cookies are just the thing.
I have recently discovered a great new product that I am totally in love with, and this is one of the recipes I've been testing.
The product I'm talking about is a mix of organic coconut oil and butter ghee. It has all the benefits of coconut oil with the creamy buttery taste of grass-fed butter, and is perfect for all kinds of cooking.
It's available on Amazon (see my links above), or, if you don't want to buy it, you could probably make your own by mixing half ghee and half coconut oil in a food processor. I haven't tried this myself because it's so easy to just buy this, but I'm sure it would work.
Because coconut oil has a high burn temperature, this product is perfect for sauteing seafood, meat, chicken etc. - any dish where you would like a nice buttery taste. It's also wonderful with eggs.
Now I've discovered it's also great in all kinds of baking. There is a bit of a coconut taste, but especially in desserts I find it only adds to the taste.
These cookies are not only delicious, they are also very quick and easy to make. All you need are 5 ingredients. Here's how :
4 cups of blanched almond flour (the kind with no skins included)
1/2 tablespoon baking powder
6 tablespoons coconut oil & butter ghee
1/4 cup sweetener ( I use Swerve. You can find the link above. )
1/2 cup no sugar jam (Xyla or Walden Farms are two brands you can try. See links above.)
- Preheat your oven to 350'F.
- Combine the almond flour and baking powder in a processor and pulse a few times just to make sure they are evenly mixed.
- Add the coconut oil ghee and your sweetener, and pulse until a dough forms. This will take a couple of minutes but it WILL turn to dough!
- Scoop the batter onto a parchment paper lined baking pan. (To have uniformly sized cookies I use a small 1 tablespoon sized scoop to measure out the dough.)
- Flatten each cookie, making an indentation in the centre with your thumb.
- Place a 1/2 teaspoon of jam into each indentation, then bake for 8 to 10 minutes until just starting to brown.
- Let cool on the baking sheet for 5 minutes, then careful lift with a spatula and place on a rack to cool completely before serving or storing.
These light buttery cookies are not too sweet and melt in you mouth just the way shortbread does - without all the unnecessary sugar or flour. If you follow my recipe exactly you should end up with 28 cookies. Enough to have one a day for a month if you're so inclined. I think that's pretty good for an hour of work.
These can be stored in a cookie jar for a few days or frozen for several months.
Having a container of these babies will guarantee that when a craving for something decadent hits you, you will have a healthy sugar-free and grain-free alternative that you can indulge in - totally guilt-free as well !