Okay, these aren’t really thumb prints I guess, more like heel prints (ha ha). I like lots of filling in my cookies so I make the dips bigger than your typical thumb print width. So these cookies were inspired by a new paleo cookie that has arrived at my local natural foods coop (created by a local bakery called Sugar Plum Vegan). The ingredients: super simple. The price: OUCH! One cookie costs $4 – I’m not kidding. That’s a bit outrageous, especially since these cookies are very easy to make with some very basic paleo ingredients. I bought one to taste test (and I really liked it) so took note of the ingredients and made my own batch the next day. My recipe contains an egg because I like to use egg as a binder and like the way it tastes with the cashews (vegan option in notes). The flavor is truly spot on. I could not justify buying another $4 cookie when I literally had everything at home to make a big batch. These are my family’s new favorite treat. I try to make 2 or 3 homemade snacks each week for the kiddos to decrease my dependence on packaged food (especially packaged snacks). And these are super easy to make and low in the sugar department (which is always a plus).
- 2 cups raw cashews (preferably refrigerated)
- ¼ cup coconut flour
- 2 tablespoons tapioca flour
- ½ teaspoon baking soda
- 1 egg
- 2 tablespoons raw honey
- ½ teaspoon vanilla extract
- ¼ cup melted coconut oil
- Preheat oven to 350 and prepare a cookie sheet with baking parchment paper.
- Add two cups refrigerated cashews to a food processor fitted with the S blade. Blend for 25 seconds then pulse about 40 times. At this point add in the ¼ cup coconut flour and blend for 15 seconds and then pulse 10 times. Lastly, add in the tapioca flour and baking soda and pulse 10 times.
- Dump this mixture into a bowl and add in all the wet ingredients. Stir well to make sure everything is well incorporated.
- Allow the batter to rest for 5 minutes. This allows time for the coconut flour to absorb moisture and thicken the batter.
- After 5 minutes, scoop out even portions of the dough to form the cookies. I use a small ice cream scoop to ensure even portions. Roll the portions into balls, then push down the middle. I like to make a big middle allowing room for lots of jelly!
- After you have formed the bowls, add in your jelly of choice. This is my favorite brand. If you want to fill with chocolate, create the bowl, then bake, then fill with melted chocolate.
- Bake for 12 to 15 minutes. Check cookies at 12 minutes. If they are starting to turn golden brown, they are done.
- Allow cookies to rest on the cookie sheet for about 10 minutes, then transfer to a cooling rack.
2. I have made these cookies with and without egg. If you cannot do the egg, instead add 1 tablespoon ground chia seeds to the food processor with the coconut flour. Then when you are adding in the wet ingredients, add in 3 tablespoons plain unsweetened applesauce.
3. For vegans, use maple syrup or coconut nectar to replace the honey.
Recipe shared on the following link parties: Fat Tuesday, Allergy-Free Wednesdays, Gluten-Free Wednesdays, Wellness Weekend, Whole Food Fridays,
{affiliate links in post}
Gorgeous little cookies and I love that you’ve offered vegan options!
St Dalfour jams are my favourite too!
Vicky xo
Thanks Vicky.
Wow Amber, these look amazing! I’m like you, I can’t stand to pay top dollar for something when I can make it at home. I think these will definitely be a treat my family will like… just need to pick up some more cashews 🙂
Thanks for another great recipe. I hope you’re having a great week!
xo,
Cassidy
Thanks Cassidy. You also have a great week. Hugs.
Hello,
Could almond flour be used in the thumbprint cookies, and if so, how much? Thanks.
Micki
Hi Micki,
Not sure about the almond flour. I suggest just using 2 cup of whole almonds and use the same method suggested in the recipe. If you experiment with the almonds, let me know how it turns out. thanks.
fyi I’m not getting into the links for the ingredients you posted in your recipes, it just takes me to a screen that says http
Thanks for letting me know. Something is wrong with the recipe template. I hope to have it fixed here soon. Thank you.
Hi Amber! Do you think arrowroot starch could be subbed for tapioca starch? Thanks!
Absolutely! Good question.
Oh my, I must make these STAT! I will try using my newly found cashew meal I found at Trader Joes!
Cashew meal! Very interesting. I wonder if it is organic? Thanks Tessa. Let me know how they turn out for you. xo
I made these! I used my cashew meal (not organic btw), but it enabled me to skip the chilling step and mix it all quickly in a bowl by hand. I am betting almond flour would have similar results. Anyways, the first batch I baked 10 minutes, and it was too long, they were kind of dry. Next batch I baked at 7 minutes and they were perfect! I also noticed my homemade jelly bled into the cookie a lot more..but the store bought was more thick and sticky and did as it was supposed to! Really yummy snack Amber, thank you!
Great information, Tessa. Thank you! I’m glad you enjoyed them. It’s nice to hear your experience with the cashew flour, as that does act much differently than using raw cashews. For example, 15 minutes is a good bake time when using raw cashews for the cookies, so if making with a nut flour that has been professional ground, the baking time is cute in half! I agree that the store bought jelly is much sticker and more user friendly for this recipe. Thanks for the great feedback. I can’t wait to make your thumb print cookies soon too.
These look super yummy! I must make them! Thanks for sharing!
I hope you enjoy them!