Monday, May 5, 2014

Grain Free Cashew Thumb Print Cookies

917939a40a4e964d82bda81a16633005Okay, 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).   



5.0 from 4 reviews
Grain Free Cashew Thumb Print Cookies
Prep time
Cook time
Total time
  • 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
  1. Preheat oven to 350 and prepare a cookie sheet with baking parchment paper.
  2. 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.
  3. Dump this mixture into a bowl and add in all the wet ingredients. Stir well to make sure everything is well incorporated.
  4. Allow the batter to rest for 5 minutes. This allows time for the coconut flour to absorb moisture and thicken the batter.
  5. 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!
  6. 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.
  7. Bake for 12 to 15 minutes. Check cookies at 12 minutes. If they are starting to turn golden brown, they are done.
  8. Allow cookies to rest on the cookie sheet for about 10 minutes, then transfer to a cooling rack.
1. This recipe makes 17 cookies. But quantity really depends on how big or small you make the cookies.

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, 

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Posted by Amber at

Labels: cookies, dessert, grain free, grain free desserts, Paleo.


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