Almond Butter Thumbprints

Yields about 18 – 20 cookies. Slightly adapted from Bakerita. 
Prep time: >10 minutes
Cook time: About 12 minutes

Ingredients: 

For the almond butter:

For the cookies:

Directions: 

  1. Preheat oven to 350 degrees F. Spray a mini muffin tin with nonstick cooking spray. **
  2. 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.
  3. In a large mixing bowl, beat the almond butter, egg, honey, applesauce and vanilla together until creamed.
  4. 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.
  5. 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.
  6. Bake for about about 10 minutes or until golden brown. Let cool on a wire cooling rack.
  7. 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:

Calories: 122
Fat: 8.3 grams
Carbohydrates: 9 grams
Fiber: >1 gram
Protein: 4 grams

© The Realistic Nutritionist 2017  •  http://nutritionfor.us