Thumbprint Cookies

Good old fashioned Thumbprint Cookies.

My grandmother made Thumbprint Cookies when I was young. They were one of my all-time favorites, but I don’t eat gluten or sugar anymore! Bummer? Nope. I created a healthy version of this childhood favorite that will totally delight and satisfy your ‘wooly’ for this all-time favorite cookie! Really, it’s better than ‘a close-enough-second!’

Cookies:

• 2 cups almonds
• 1/2 cup coconut flour
• 1/4 cup chia seeds
• 1/4 cup coconut oil (maybe a pinch more)
• 1 teaspoon vanilla
• Stevia to taste

Filling:

• 8 strawberries, puréed

For the cookies, place the almond flour in food processor with the coconut flour and chia seeds. Pulse to combine. Add remaining ingredients and pulse until well combined. Pinch a small amount off to make 1.5 inch balls. Flatten the ball and create an indent with your finger (place each cookie on a dehydrator screen, or a cookie sheet as you create them). Fill each ‘thumbprint’ with strawberry puree. Dehydrate cookies for 8 hours at 115 degrees, or bake at the lowest setting on your oven and cook until done.
*Each recipe yields 2 dozen cookies, but they are so good you might want to double up the ingredients!

Enjoy!