The following is a guest post from Carol who blogs at Ditch the Wheat. Carol is a whiz at grain free treats and this is an original recipe she just whipped up last week just for Homemade Mommy readers! Doesn’t it look amazing? If you want to get a complete guide to grain free baking, check out Carol’s eBook, Indulge.
Grain free blueberry jam thumbprint cookies could win the cuteness award if these cookies were competing in a beauty contest. Just look at that cute cookie with an inviting jam center, it just begs to be eaten. These cookies remind me of blueberry pie served on a summer evening. Thumbprint cookies are amazing because you can switch the jam to any berry that is in season. Have fun experimenting!
I often make cookies for desserts when a grain free dessert is needed at a party. Cookies always attract a crowd of all ages. When the guests pick up a thumbprint cookie they are going to be reminded of all the wonderful things about blueberries without the mess of handpicking blueberries which leaves your hands blue (the adventures of a real foodie!). People can’t tell they’re eating a grain free cookie. Take this cookie to your next party.
Grain Free Blueberry Jam Thumbprint Cookies
Makes 24-26 cookies.
Blueberry Jam Recipe
- 3/4 cups of fresh or frozen blueberries (or preferred type of berry in season)
- 1 tbsp arrowroot powder (where to buy)
- 1 tbsp raw honey (where to buy)
- 1/2 tsp lemon juice
- *add 2 tbsp of water if fresh fruit is used
Place all ingredients in a medium sized pot.
Heat over low heat, stirring often. You can mash the blueberries if they are fresh.
Remove from heat when the mixture has the same thickness as pie filling.
Cookie Dough Recipe
- 2 eggs
- 2 tbsp vanilla extract (where to buy)
- ¼ cup extra virgin coconut oil (where to buy)
- 1/8 tsp salt (where to buy)
- 1/3 cup coconut palm sugar (where to buy)
- 2 cup almond flour (where to buy)
- 1/2 tsp baking soda (where to buy)
Heat the oven to 350°F (177°C).
In a medium bowl, mix together the egg, vanilla, coconut oil, and salt.
Add the coconut palm sugar, almond flour, and baking soda.
Line a cookie sheet with parchment paper. Using your hands roll the dough into small balls the size of a cherry. Place the balls on the baking sheet one inch apart and indent with your thumb. The dough is sticky so do this gently.
Place roughly 1 tsp of the jam filling into the middle of each indented cookie. The cookies will expand when baked.
Bake for 10 minutes.
*If you do not have almond flour, use a coffee grinder to finely grind almond meal.
Carol is a twenty-something young woman living in Ontario, Canada. Carol started eliminating gluten from her diet in 2011. Since then she went on to form the popular blog, Ditch The Wheat, and write her grain free dessert cookbook, Indulge. Carol is known for her baking recipes that feature coconut flour.