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). Continue reading
Category Archives: cookies
Grain Free Cashew Thumb Print Cookies





Gluten Free Chocolate Chip Cookies (dairy free, cane-sugar free, nut free)










Healthy Sunflower-Hemp Seed Granola Bites – A Great Afternoon Snack for Mamma (gluten free, dairy free, cane-sugar free)
- 4 ounces seeded Medjool dates (7 dates), soaked for 3 hours*
- 3 tablespoons honey (vegans, maple syrup is a great sub here)
- 3 tablespoons cashew butter
- 3 tablespoons melted coconut oil
- ¼ cup full fat canned coconut milk
- ½ teaspoon vanilla
- ¼ teaspoon salt
- 1½ cups gluten free oats
- ½ cup sunflower seeds
- 2 tablespoons chia seeds
- 2 tablespoons hemp seeds
- -1/2 cup mini chocolate chips or dried cranberries
- Preheat oven to 350 degrees
- To a food processor, add soaked and drained dates, honey, cashew butter, coconut oil, vanilla, and salt. Blend for 90 seconds. While the food processor is running, drizzle in the coconut milk. Blend until everything is well incorporated.
- In a bowl, add the oats, chocolate chips, sunflower, hemp, and chia seeds. Mix.
- Add the wet ingredients from the food processor to the dry ingredients. Mix well and let sit for 5 minutes.
- With a spring scoop, make little balls and place on a baking sheet with a non-stick surface. Make sure to really pack the mixture in the scoop. Use your hands if necessary. Get a little dirty. It's fun.
- Bake for 15 minutes. Allow to cool for a few minutes then transfer the bites to a cooling rack.
- Makes 24 granola bites. I recommend making two batches at a time. Enjoy.
*Please soak dates for the time recommended. I cannot guarantee the same results if the soaking time is not as noted in directions.
Labels: allergy-friendly, cane sugar free, cookies, dairy free, dessert, gluten free, snacks.
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Lemon Ginger Cookie Chews with Lemon Cream Icing (grain free, low glycemic, vegan)
How To:
Preheat oven to 350
1. In a bowl add chia and water, mix until incorporated. Let rest for a few minutes.
2. To chia add coconut sugar and mix until incorporated. Then add vanilla, oil, yacon, lemon zest and juice (and optional lemon flavor). Mix.
3. In a separate bowl, mix together almond flour, baking soda, salt, ginger, and arrowroot.
4. Add dry ingredients to wet, mix.
5. Start adding in the coconut flour until a thick, sticky batter develops. For homemade almond flour, I use 4 tablespoon.
6. This is a thick, sticky batter (and needs to be so to create these soft, chewy cookies). So oil your hands well, and make little balls, then press slightly into cookies. Don’t be afraid of this batter, they will turn out, I promise.
7. Bake for 12-13 minutes on non-stick surface (I keep mine in for exactly 13 minutes).
Notes:
*To make the almond flour, I add 1/2 cup cold (refrigerated) almonds to my Vitamix. I blend on high for exactly 20 seconds, then turn off and scrape around the blades with a knife, then another blend on high for 10 seconds. The flour made in a high speed blender is much finer than the food processor. I was using a coffee grinder to make flour too, but it took forever, and left huge chunks of almonds. So, I like the Vitamix. I can’t guarantee recipe results with any other flour, that’s why I have a varied amount of coconut flour. Please let me know if you experiment with other almond flours. If you’re a seasoned grain-free baker, then you will know what the batter is supposed to feel like when it’s just right.
*The coconut cream is totally optional. These cookies are amazing all on their own!
*For coconut cream icing, add the coconut cream from 1can of full fat coconut milk (keep in fridge for several days). To the cream, add 2 tablespoons of honey, agave or maple syrup; 1/2 teaspoon lemon flavor, 2 teaspoons vanilla, and 1/4 teaspoon xanthan gum if it needs thickening. Blend with hand mixer.
Labels: allergy-friendly, cane sugar free, cookies, dairy free, dessert, gluten free, grain free, low glycemic.
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Raw-licious Lemon Cookies (SCD Friendly)
-14 dates, pitted and soaked in filtered water until soft (the soaking time will depend on how soft or hard your dates are to begin with. I usually soak mine for 6 hours or until super soft)
-4.5 ounces unsweetened shredded coconut (1 cup)
-1 cup sesame seeds (soaked for 10 hours)
-1/2 teaspoon lemon flavor (or to taste, start with 1/4 tsp)
-1 teaspoon lemon zest
How To
1. In food processor fitted with the s-blade, add dates and blend into a paste. Add in lemon flavor, blend.
2. In another bowl, add coconut, well drained sesame seeds, and lemon zest. Mix well.
3. Add date mixture to coconut, sesame seeds, and lemon zest and with clean hands, mix well.
4. Form into little cookies or balls.
5. Place in your dehydrator (on a mesh fitting) and dehydrate at 105 degrees for 24 hours (or more). Crank it up to 135 degrees for the last hour. I know this sounds like a long time, but this low temperature really preserves all the beneficial nutrients. I have no idea how these would work in the oven, but please let me know if you try.
Notes:
*I put my dehydrator in the laundry room and just forget about it.
*If making the balls, dehydrate 105 degrees for 12-15 hours. They will be soft and chewy.
Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Slightly Indulgent Tuesdays, Traditional Tuesdays, Fat Tuesdays, Kids in the Kitchen, Real Food Wednesdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Whole Food Wednesdays, Full Plate Thursday, Pennywise Platter, Simple Lives Thursday, It’s a Keeper Thursday, Wellness Weekend, Raw Foods Thursday, Fresh Bites Friday, Freaky Friday, Fight Back Friday, Friday Food, Lunch Box Love Fridays, Feed Your Soul Friday, Allergy Friendly Friday, Superfood Sunday
Labels: cane sugar free, cookies, dairy free, dessert, gluten free, grain free, nut free, raw, SCD, vegan, vegetarian.
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Pink Peppermint Vegan Ice Cream Sandwich for Valentine’s Day
- 1 cup whole raw hazelnuts
- ⅓ cup whole raw almonds
- ¼ cup coconut flour
- ¼ cup raw organic cacao
- ⅓ cup coconut sugar
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 7 medjool dates (pitted and soaked in filtered water for at least 2 hours)
- ⅓ cup coconut oil, melted
- ½ teaspoon vanilla extract
- 1 tablespoon water
- Preheat oven to 375
- In food processor with s-blade, grind hazelnuts until coarse.
- Add almonds and blend until coarsely ground.
- Add coconut flour and coconut sugar, pulse, pulse, pulse. Add cacao, pulse, pulse, pulse.
- Add baking soda and salt, pulse, pulse, pulse.
- (the dry mixture should feel like a fine flour).
- Transfer dry ingredients to a bowl. Wipe out food processor.
- In food processor with s-blade, add strained dates, coconut oil, vanilla, water and blend until incorporated.
- Add wet ingredients to dry and mix (with hands).
- Roll out dough on non stick surface about ½ inch thick - make sure they aren't too thin. Make cutouts. Transfer to nonstick baking surface and bake for 10 - 12 minutes - or so, check at 10 minutes. Cookies will firm as they cool. Thisis a popular brand to use.
- 1 can coconut milk (I really love thisbrand for ice cream, also a BPA free can)
- ½ teaspoon vanilla
- ⅓ of a cup sweetener (honey, coconut sugar, coconut nectar, maple syrup)
- 2 teaspoons peppermint extract
- Red natural food coloring (to preferred pink color) HERE or HERE.
- Add coconut milk, vanilla, peppermint, sweetener, and coloring to blender and blend until incorporated, add to ice cream maker.
- Blend until thick and transfer ice cream to glass storage and place in freezer for a few hours.
- Remove from freezer about 20 minutes before serving.
Shared on: Slightly Indulgent Tuesdays, Traditional Tuesdays, Fat Tuesdays, Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Real Food Wednesdays, Gluten-Free Wednesdays, Allergy Free Wednesdays, Whole Food Wednesdays, Pennywise Platter, Miz Helen’s Country Cottage, Lunch Box Love Fridays, Wellness Weekend, Allergy-Friendly Friday, Freaky Friday, Fresh Bites Fridays & Recipe Lion





Raw Carrot Cake Cookies
Needless to say, I ate um’ all up in like 2 minutes…and of course wanted more, but at nearly $6.00 for a bag…no can do. So I kept the little bag, made note of the ingredients (only 5), and then started making my own. It took a while to find the right ratios, but I did it! And my homemade creation taste just like the store bought variety. So much more cost effective to make them. My kids eat these up like gangbusters. I made my family a batch with Valentine’s Day in mind and wanted to share them with you. Wishing you and yours a wonderful Valentine’s filled with love and laughter!





Double Chocolate Hazelnut Coconut Cookies
- -1 cup whole raw hazelnuts
- -1/3 cup whole raw almonds
- -1/4 cup coconut flour
- -1/4 cup raw organic cacao
- -1/2 teaspoon baking soda
- -1/8 teaspoon salt
- -6 dried medjool dates (pitted and soaked in filtered water for about 3-4 hours)
- -1/4 cup coconut oil, melted
- -1/2 teaspoon vanilla
- -3 or 4 tablespoons honey
- Enjoy Life mini chocolate chips (for the topping)
- Preheat oven to 375
- In food processor with s-blade, grind hazelnuts until coarse.
- Add almonds and blend until nuts release just a bit of oil.
- Add coconut flour, pulse. Add cacao, pulse.
- Add baking soda and salt, pulse, pulse, pulse.
- (the dry mixture should feel like a fine flour).
- Transfer dry ingredients to a bowl.
- In food processor with s-blade, add strained dates, coconut oil, vanilla, and honey and blend until incorporated.
- Add wet ingredients to dry and mix.
- Form small balls and press down into cookie shape
- Bake for 12 minutes.
- When cool, top cookies with melted chocolate chips.





Cranberry Almond Honey Cookies
These cookies are a big deal for me because they are my first Specific Carbohydrate Diet (SCD) cookie. And they are good…and they didn’t fall apart! I will be starting the SCD here shortly and until then I will be creating recipes for myself to eat during this adventure. My plan is to try the diet for 1 month. The SCD has shown to help folks like me who suffer from Crohn’s Disease (and other forms of IBD, Celiac & Autism). I was diagnosed with Crohn’s in 2004 and medication free up until a couple months ago. It’s hard for me to believe I just learned about the SCD like 2 months ago!! Geez, where have I been? Shirley over at gfe has been such a wonderful, loving support. Thank you Shirley! I’m sure I will be calling upon her for support and a pick-me-up here and there after I start this new food routine. I’m currently reading this book and I will be sharing what I’ve learned, and my new recipes here very soon.
- 1 cup dried cranberries, soaked in filtered water for about 2 hours (find unsweetened, or sweetened with only fruit juice, and always free of sulfur dioxide).
- 2 cups raw organic almonds (preferably soaked and dehydrated for optimal digestion)
- ½ cup coconut flour
- 2 teaspoons baking soda
- ¼ cup honey
- ¼ cup coconut oil, melted
- ¼ teaspoon salt
- 1 teaspoon vanilla
- Preheat oven to 375 degrees
- In food processor (fitted with S-blade) grind almonds until they release a bit of oil. Add coconut flour and blend into a light, fluffy flour. Add salt and baking soda. Blend.
- Strain cranberries and add to food processor and pulse, pulse, pulse, until the flour is incorporated with berries and forms a ball of dough.
- In separate bowl mix together melted oil, honey, and vanilla.
- With hands mix dry ingredients with wet ingredients. To create cookie I recommend making a ball first, then with wet palms, press into little cookies.
- Bake 12-13 minutes. Take care to not overcook
Shared on Slightly Indulgent Tuesdays, Traditional Tuesdays & Week 5 of Home for the Holidays: Gluten Free Style





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!