Grain Free Thumbprint Cookies
Here’s another recipe that I made months ago and never shared the recipe with you! I was scrolling through my photos (because I’m out of storage and am in dire need of cleaning out all those old photos from iTunes cloud!) and this photo popped up! Since that first time making them way back in December, I’ve made them a few times to take with us on trips and vacations. Whether it’s a road trip or by plane, these cookies are hearty enough to brave any bumps along the way! Pop them into a Tupperware and they’ll last for a good 3-5 days. That is, if they don’t end up in your tummy before then!
My next post is going to be about traveling while Paleo so I think this recipe is the perfect post to lead up to that. I’ll talk about what snacks I pack while traveling, finding restaurants that work for my diet, and some tips on traveling with food sensitivities. Definitely one of the big things is packing enough to eat on the plane because many airports just don’t have much to offer when it comes to food restrictions. Even big airports like LaGuardia! I was just in that airport a couple of months ago and there was relatively little that I could safely eat. My home airport is Denver and we’ve got some great options there, including ModMarket, which is one of my absolute favorite restaurants of all time! Their gluten free pizza is to DIE for! But I’ve come to learn that all airports are not created equal! Especially if you’re traveling abroad. America is kind of ahead of the game in catering to food allergies and sensitivities. Many restaurants overseas will just stare at you blankly if you ask if they have a gluten-free menu! 🙂
So, if you’re in need of Paleo friendly snacks for your next trip, look no further than these wonderful thumbprint cookies! They last a good 3-5 days in a Tupperware and your kids will thank you for this amazing snack! There’s very little sugar in the dough because you fill them with fruit. They don’t really need more sugar. They’re also dairy free in addition to being gluten-free/grain-free! As always, I used Otto’s Cassava Flour as well as Thrive Market’s almond flour. I’ve mentioned Thrive Market before but if you’d like to try it out, you try them for 30 days for free PLUS get 20% off your first three orders if you use my affiliate link. I don’t refer any company or product that I have not personally tried and love and Thrive is quite literally my favorite store on the planet. And I’m currently raffling off a $25 gift card for Thrive on my Instagram page! Find out how to enter that over on Insta!
- 1 ½ cups almond flour
- ¾ cups cassava flour (I used Otto’s)
- ¼ cup coconut sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla extract
- 1 tsp almond extract
- ½ tsp salt
- ½ cup coconut oil or ghee
- 1 egg
- Preheat oven to 350 degrees. Line a cookie sheet with parchment or use a silpat baking sheet.
- In a large mixing bowl, stir flours, sugar, baking powder, baking soda, and salt together.
- Add to dry ingredients both extracts, egg, and coconut oil. Stir to combine and allow dough to rest 10 minutes or so. You can also refrigerate it if desired.
- Scoop dough into tablespoon-sized balls and place on cookie sheet.
- Using your thumb, press down so there is an imprint area to fill with jam. Dough will be fairly greasy feeling due to the coconut oil. That’s ok!
- Fill imprint with ½ tsp of jam per cookie.
- Bake 8-10 minutes until cookies are lightly browned and set. Cool completely before serving. Cookies will fall apart if not cooled first!