Day 7: Cashew Raspberry Thumbprints

I decided to update the classic Christmas Thumbprint cookie. I am making it with cashew flour and Raspberry Chia Seed Jam. When I grew up we would but frosting inside of the thumbprints. But I decided to fill them with a yummy jam instead. Today is a 2 for 1 recipe. You get the Thumbprint cookies AND Raspberry Chia Refrigerator Jam. (Gotta have the jam recipe to complete the cookies!)

I found something new when I was shopping at Trader Joes. CASHEW FLOUR!! This is the perfect recipe to experiment with it. The flavor is amazing and is more sweet and nutty than almond flour. You will love it! You can pick yourself up a bag next time you are there. If you don’t have access to cashew flour, you can make your own by grinding cashews finely in a blender, food processor or other grinder. You can also substitute almond flour into the recipe cup for cup if you want.

Ingredients

2 cups cashew flour (Can purchase at Trader Joe’s. You can also use Almond Flour)

2 Tablespoons coconut flour

1/4 cup arrowroot powder

1 teaspoon baking powder

1/2 teaspoon salt

1 Tablespoon Stevita stevia

1 egg

1/4 cup coconut oil, melted

1/2 teaspoon almond extract

Directions

Preheat the oven to 350 degrees. Like a baking sheet with parchment paper
In a large bowl combine the cashew flour, coconut flour, arrowroot powder, baking powder, salt and stevia
In a small bowl beat the eggs, coconut oil and almond extract with a hand mixer
Pour the wet ingredients into the dry ingredients and mix until combined
Using a cookie scoop, or about 1 Tbs of dough, place on a cookie sheet. Gently press a thumb imprint into each cookie so it will create a little vessel for the jam. If your thumb is sticking to the cookie, just wet your thumb with a little water and that should help
Put in the oven and bake for 12-14 minutes. Remove from the baking sheet with a small spatula and let cook
Spoon Raspberry Chia Jam (recipe here) into each indent of the cookies until it is just overflowing
Store in an airtight container for up to 5 days

Day 7: Cashew Raspberry Thumbprints

Author: Meghan Birt

A grain free cookie made with cashew flour and filled with raspberry chia jam.

Ingredients

2 cups cashew flour (Can purchase at Trader Joe’s) or use almond flour
2 Tablespoons coconut flour
1/4 cup arrowroot powder
1 teaspoon baking powder
1/2 teaspoon salt
1 Tablespoon Stevita stevia
1 egg
1/4 cup coconut oil, melted
1/2 teaspoon almond extract

Instructions

Preheat the oven to 350 degrees. Like a baking sheet with parchment paper
In a large bowl combine the cashew flour, coconut flour, arrowroot powder, baking powder, salt and stevia
In a small bowl beat the eggs, coconut oil and almond extract with a hand mixer
Pour the wet ingredients into the dry ingredients and mix until combined
Using a cookie scoop, or about 1 Tbs of dough, place on a cookie sheet. Gently press a thumb imprint into each cookie so it will create a little vessel for the jam. If your thumb is sticking to the cookie, just wet your thumb with a little water and that should help
Put in the oven and bake for 12-14 minutes. Remove from the baking sheet with a small spatula and let cook
Spoon Raspberry Chia Jam into each indent of the cookies until it is just overflowing
Store in an airtight container for up to 5 days

Refrigerator Raspberry Chia Seed Jam

Ingredients

1/4 cup water

1/4 cup birch xylitol

1 cup frozen raspberries, just starting to thaw

3 Medjool dates, pits removed

3 Tablespoons chia seeds

Directions

In a small saucepan add the water and xylitol and stir on medium high until the xylitol melts. Remove from the heat and let sit until the mixture is warm
In a blender add the raspberries, dates and xylitol water and blend on high for 30 seconds or until completely mixed through. Depending on the strength of your blender (I have a Vitamix) you may need to blend for longer
Scoop into a pint sized mason jar or a glass storage container. Stir in the chia seeds
Place in the refrigerator for at least 2 hours to set the jam

Refrigerator Raspberry Chia Seed Jam

Recipe Type: Dessert, Breakfast

Author: Meghan Birt

Ingredients

1/4 cup water
1/4 cup birch xylitol
1 cup frozen raspberries, just starting to thaw
3 Medjool dates, pits removed
3 Tablespoons chia seeds

Instructions

In a small saucepan add the water and xylitol and stir on medium high until the xylitol melts. Remove from the heat and let sit until the mixture is warm
In a blender add the raspberries, dates and xylitol water and blend on high for 30 seconds or until completely mixed through. Depending on the strength of your blender (I have a Vitamix) you may need to blend for longer
Scoop into a pint sized mason jar or a glass storage container. Stir in the chia seeds
Place in the refrigerator for at least 2 hours to set the jam