It’s been a long time since I’ve been making these cookies… So long that I can’t even remember the source of the original recipe. However, I’ve made so many changes in it that I already feel like this is my own thumbprint cookie formula.
As my biggest pleasure is eating cookies, I try my best to bake healthy versions of my favorite recipes and these thumbprint cookies are one of my greatest hits.
At first, I wanted to cut off sugar, so I did… Afterwards I wanted to use a natural sweetener instead of regular sugar so I substituted it with maple syrup. Then, I made them vegan avoiding butter and eggs and finally, they are grain free!
So, why wait any longer… Here’s the recipe of these little treasures:
Cashew Coconut & Jelly Thumbprint Cookies: yield 12 cookies
- 50g hazelnut flour (or other nut flour)
- 50g coconut flour
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 185g cashew-coconut butter (I used Cashew Dream from Nux but you can use any other nut butter)
- 50ml maple syrup
- 1 flaxseed egg: pour 3 tablespoons of boiling water into 1 tablespoon ground flaxseed, stir and set aside for a few minutes
- 1 teaspoon vanilla extract
- Marmalade of your choice
- Preheat oven at 190ºC and line a baking tray with parchment paper.
- Mix the nut flour, salt and baking soda in a bowl.
- Combine the cashew-coconut butter, maple syrup, flaxseed egg and vanilla extract in other bowl.
- Pour wet mixture into the dry mix and stir until everything is well combined.
- Form balls of dough.
- Press each ball with your thumb to make a hole.
- Add the marmalade with a teaspoon in each hole.
- Bake for 8-10 minutes or until cookies are golden brown.
Credits: Photos by Marianne from Nuxspreads 🙂