Almond Thumbprint Cookies
by Kimi Harris of The Nourishing Gourmet
With a whirl of the food processor you can turn whole almonds into a delicious cookie dough that bakes into protein-rich cookies. (They just happen to be gluten-free too.) As a busy mother, I want my recipes to be simple, straightforward, healthy, and scrumptious. Like this recipe. Enjoy!
- 2 ½ cups of almonds
- ½ cup of softened butter (preferably grass-fed)
- ¾ cup of whole cane sugar (such as sucanat or rapadura)
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract, optional
- ½ teaspoon unrefined salt
- Fruit-sweetened jam of choice (personal favorites include raspberry and strawberry)
Preheat the oven to 400°F and cover cookie sheets with parchment paper.
In a food processor process the almonds until they are coarsely ground.
Add the rest of the ingredients to the food processor and process until well combined, scraping down the sides of the processor as needed.
Gently roll dough into walnut-sized balls and place on the cookie sheets at least two inches apart. Make a “thumbprint” in the middle of the cookie and fill with about ½ – 1 teaspoon of jam.
Cook in the top half of your oven for 10-12 minutes, or until the sides of the cookies are starting to brown. Take out of the oven and let rest for about 10 minutes and then transfer to a cooling rack. Cool completely before serving.