It’s always a good time for cookies, and these almond butter thumbprints are the ultimate snack (that’s paleo to boot!)
It’s Friday. It’s 98 degrees in Chicago. I have 2 articles due, a three hour train ride back to my parents and have to squeeze in a workout. I think I deserve a cookie.
As you know, I just got back from a 16-day expedition cruise through the icebergs of Greenland and the fjords of Norway. I’m still trying to wrap my brain around the fact that I’m no longer on that ship, with those strangers who quickly became family, staring at what is easily one of the world’s most beautiful natural landscapes. I’ve had some incredibly life-changing trips and travel experiences that I’ve been beyond blessed to experience and write about, and I can never answer the question “what’s the best place you’ve been?” Because in all honesty, they’re all the best places I’ve been. The world is such a uniquely wonderful place, and I can’t possibly pick a favorite.
I can say now, though, that Norway and Greenland are two that have left a massive impact on me, for a myriad of reasons. Many of which I still can’t find the words for. So, until then, just check out the photos (that don’t do it justice) on my instagram and know that I’ll tell the story of these places as soon as I can sit down to type without massive tears welling up in my eyes.
CAN WE TALK ABOUT COOKIES NOW? My emotions are so incredibly raw and vulnerable lately (read this to understand why), and I haven’t had a solid nights sleep in probably 11 months. I’m on my THIRD venti coffee (and second PSL – don’t judge) and it’s just 11am. So, I’m jittery, crazed and will most likely crash into a pool of my own basic drool on the train ride in about an hour.
So cookies. These thumbprints are probably one of my favorite things in the world. I know it *might* be a little early to start talking cookies, but these babies are too good NOT to share immediately. Not only are they made with almond butter (that I whipped up from scratch), they’re made with almond and coconut flour, which means they’re….drumroll please…PALEO. I’m not paleo in my own diet and don’t have many plans to adapt it, but I do have plans to eat as grain-free as possible since I’m completely stalled on my weight loss.
So, when I have cookies, they’re going to be protein-packed and flour-free, and are probably going to have heaps of natural nut butters in them because that’s all I can seem to stomach lately. So, join me in the celebration of the weekend and let’s eat some mother &^*(ing cookies, alright?
Almond Butter Thumbprints
Yields about 18 – 20 cookies. Slightly adapted from Bakerita.
Prep time: >10 minutes
Cook time: About 12 minutes
For the almond butter:
- 3 cups almonds
- Dash of salt
For the cookies:
- 3/4 cup homemade almond butter
- 1 egg
- 1/4 cup honey or maple syrup
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1/2 cup almond meal (I used Bob’s Red Mill)
- 1/2 cup organic coconut flour (I used Bob’s Red Mill)
- 1/2 teaspoon baking soda
- Dash of salt
- 1 cup naturally sweetened jam or unsweetened chocolate chips
- Preheat oven to 350 degrees F. Spray a mini muffin tin with nonstick cooking spray. **
- To make the almonds, spread evenly over a large baking dish. Sprinkle with salt (lava or kosher is best). Bake for about 15 minutes (stopping to stir halfway 8 minutes in), or until fragrant. Let cool slightly and then pour into the canister of a food processor. Pulse on low for 20 – 25 minutes or until cream. The almond butter will look thick and clumpy for the first 20 minutes, that’s normal! It doesn’t start to cream until minute 21 – 23.
- In a large mixing bowl, beat the almond butter, egg, honey, applesauce and vanilla together until creamed.
- In another bowl, whisk the flours, baking soda and salt together. Gradually add the flour mixture to the almond butter mixture and stir until fully combined.
- Place the dough into the prepared muffin tin (I used a spoon to scoop it in). Using the back of your thump, gently push down the middle of the dough to make cups.
- Bake for about about 10 minutes or until golden brown. Let cool on a wire cooling rack.
- Once cooled, use a small spoon to scoop the jam into the center of the cookie cups. If you’re going to use chocolate chips, simply melt them in a microwavable glass dish with 1 tablespoon of vegetable oil and heat until smooth and cream.
**You can also place these on a regular baking sheet and bake them as you normally would.
Nutritional information per cookie:
Fat: 8.3 grams
Carbohydrates: 9 grams
Fiber: >1 gram
Protein: 4 grams