I find eating grain free especially hard during the holidays! There are Christmas parties everywhere. Friends are hosting cookie exchanges and it seems that I pass my favorite holiday treats every time I shop for groceries. I was having a really rough time this year until my daughter found a way for us to enjoy Thumbprint cookies – two ways! The recipes are easy to fix and they taste so so good! Go ahead try them both and let me know which recipe you like better!
Thumbprint cookies – two ways!
Makes 12 to 14 cookies
Ingredients:
2 cups blanched almond flour OR hazelnut flour
Freshly grated lemon peel
1/4 tsp. baking soda
1/4 tsp. sea salt
3 tbsp. grapeseed oil
3 tbsp. maple syrup
Homemade preserves (we used strawberry-banana preserves)
Instructions:
Mix all ingredients except preserves by hand and knead into dough. Make sure you do this very well – it will make the dough more pliable and less crumbly. Take one tablespoon of dough and roll into ball. Set ball onto cookie sheet and repeat until dough is used up. Use your thumb to make indention into balls. Fill holes with preserves and bake cookies in oven for eight to ten minutes at 350 degrees. Enjoy!
