Eat

Easy Thumbprint Cookie Recipe Minus the Guilt, Add ALL the AB&J

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Keeping up with your health & wellness goals can be tough. Right when you think you’ve found your groove, the little voice inside your head beckons you for something sweet.

Surely, one buttery-sugary-fatty treat isn’t going to destroy all the progress you’ve made, but there is another way with this delicious, healthy, AND GUILT-FREE easy thumbprint cookie recipe.

Satisfy your chocolate cravings the healthy way.

The ingredients that make for an unhealthy cookie are eggs and the type of flour, sugar, and butter (fats) used. In this recipe, traditional all-purpose, bleached flour is substituted for homemade flour made by processing gluten-free oats and granulated white sugar is substituted with coconut sugar and coconut nectar. Ingredients in cookie recipes (even your favorite ones) can easily be substituted for a healthier option.

We didn’t even get to the best part, this recipe calls for AB&J. Yes, that’s right, this easy thumbprint cookie recipe is perfect for your favorite nut butter and jam!

So crush it in the gym and then get in the kitchen and whip up these guilt-free treats perfect for satisfying your sweets craving and reaching your fitness goals.

Pair your cookies with this Very Berry Homemade Vegan Ice Cream.

 

AB&J EASY THUMBPRINT COOKIE RECIPE

Prep time: 15-20 mins | Cook time:10-12 mins

Yield: 15-18 cookies

INGREDIENTS

1 1/3 cups raw almonds

1/3 cup gluten free oat flour

1/4 cup ground flax seeds

1/4 tsp fine grain sea salt

1 tsp aluminum-free baking powder

1/2 cup raw almond butter

1/4 cup coconut nectar

1/4 tsp almond extract

¼ tsp vanilla extract

5-6 tbsp. blackberry jam

1/2 cup coconut sugar

Coconut oil

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DIRECTIONS

Preheat oven to 350F and spray a large baking sheet with coconut oil, or line with parchment paper.

In a large bowl, whisk the dry ingredients (almond meal, gluten free oat flour, ground flax, salt, and baking powder). Use your fingers to break up any clumps of the almond meal.

In a smaller bowl, mix together the almond butter, coconut nectar, and almond/vanilla extract. Add wet mixture to dry mixture and stir until combined.

Shape dough into balls (about 1.5 tbsp.).

Roll balls in coconut sugar. Place balls of dough about 1 inches apart on the baking sheet (they will not expand in the oven). With your thumb, press into the middle of the ball and create a small indentation with your fingers. Add enough jam into the indentation to fill (do not overfill).

Bake at 350F for 10-12 minutes. Cool on sheet for 5 minutes and then transfer to a cooling rack. Enjoy!

For Gluten-Free Oat Flour

Place gluten free oats into a food processor. Process until oats are made into a flour-like consistency.

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For Almond Meal

Place raw almonds into a food processor. Process until almonds are made into a fine crumb, making sure not to process too long or the oils will release.

Notes:

Store bought almond meal and gluten free oat flour work just fine and cuts down prep time.

You can substitute the flax seeds with chia or hemp seeds.

An almond butter with a medium consistency, not too runny, but not too thick, works best.

You can opt to replace the blackberry jam with an in-season jam or any jam of your choice.


 

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