When it's cold outside, nothing is more comforting than the smell of freshly baked cookies in a warm kitchen. So grab your oven mitts and give these thumbprint cookies a go! Sweet and slightly nutty with a hint of vanilla, the cookies make the perfect base for your homemade cranberry fig jam. *Can be made in Blender Combo with Pitcher only.
2 cup Almond Flour
1/4cup Coconut Oil
1/4cup Maple Syrup
1 tsp Vanilla Extract
1/2tsp Almond Extract
1/4tsp Sea Salt
2 tbsp Cranberry Fig Jam – see Cranberry Fig Jam recipe
1 Preheat the oven to 180 degrees C and line a baking sheet with parchment paper.
2 To make the jam, add 1 cup of dried figs, 1 cup of dried cranberries, 2 inches of fresh ginger root, and 1 cup of orange juice to a large bowl and heat in the microwave for four minutes to soften. Set aside to cool.
3 Once cooled, add mixture and 1 teaspoon of vanilla extract to a blender and pulse 4 to 5 times. Set aside.
4 To make the cookies, add the coconut oil, maple syrup, vanilla, and almond extract to the blender pitcher and blend on low for 10 seconds.
5 Add the almond flour and sea salt to the blender and pulse around 4 times or until a uniform dough is formed.
6 Scoop the dough into tablespoon-sized amounts and use your hands to roll them into smooth balls.
7 Place the balls onto the lined baking sheet about two inches apart. Use your thumb to press into the center of each cookie, creating a well for the jam.
8 Add 1/2 teaspoon of jam to the center of each cookie.
9 Bake for about 8 to 10 minutes at 80 degrees C, or until lightly golden. Allow to cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely.
Recipe: Almond Thumbprint Cookies with Cranberry Fig Jam
Serving in this recipe:12
Total Fat:11.9 g
Saturated Fat: 4.4 g
Total Carbs:15.5 g
Dietary Fiber: 2.6 g
Sugar: 10.4 g
Vitamin A: 0%
Vitamin C: 5.7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.