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