Day 7: Cashew Raspberry Thumbprints
 
 
A grain free cookie made with cashew flour and filled with raspberry chia jam.
Author:
Ingredients
  • 2 cups cashew flour (Can purchase at Trader Joe's) or use almond flour
  • 2 Tablespoons coconut flour
  • ¼ cup arrowroot powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 Tablespoon Stevita stevia
  • 1 egg
  • ¼ cup coconut oil, melted
  • ½ teaspoon almond extract
Instructions
  1. Preheat the oven to 350 degrees. Like a baking sheet with parchment paper
  2. In a large bowl combine the cashew flour, coconut flour, arrowroot powder, baking powder, salt and stevia
  3. In a small bowl beat the eggs, coconut oil and almond extract with a hand mixer
  4. Pour the wet ingredients into the dry ingredients and mix until combined
  5. 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
  6. Put in the oven and bake for 12-14 minutes. Remove from the baking sheet with a small spatula and let cook
  7. Spoon Raspberry Chia Jam into each indent of the cookies until it is just overflowing
  8. Store in an airtight container for up to 5 days
Recipe by Meghan Birt at https://meghanbirt.com/2013/12/raspberry-jam-thumbprints/