Christmas is approaching and I am thinking of holiday treats such as these thumbprint cookies which are delicious and so fluffy. I can't express how much I love them and how good they turned out, you will have to make them yourself and find out.
1 egg
1 tsp of vanilla
1/3 cup of honey
1/2 cup of melted palm shortening ( its ok if there are a few unmelted lumps)
4 tsp of coconut flour
1/2 tsp of baking soda
2 cups of almond flour
organic strawberry jam or your own type of jam you like to use
Preheat the oven to 335f. Place a heat proof dish full of water on the bottom rack of the oven while it heats up. Line a baking sheet with parchment paper. Beat the egg. Add the vanilla and mix. Add the honey and mix well again. Pour in the melted palm shortening and mix really well. Add the almond flour and mix again until combined. Scrape down the sides and mix. Add the baking soda and coconut flour while the mixer is on. It should look like dough. Let the dough sit for a few minutes to let the coconut flour settle. Take spoonfuls of dough and roll them in your hands to make a ball. Flatten the ball in your palm or on the baking sheet. Use your thumb to make a thumbprint in the cookie. If you want your cookies to be small then they will cook crispy, if you want them bigger they will be fluffy and chewy. I made mine medium sized to big cookies. Do this with the entire dough, you may need two baking sheets. Make sure each cookie has enough space to cook around them. Place a small amount of jam in the thumbprint of each cookie. I put about 1/4 of a tsp of jam in each one. Cook the cookies for 15 minutes or until they are a light golden brown. Take them out of the oven and let cool. Enjoy!!!
1 egg
1 tsp of vanilla
1/3 cup of honey
1/2 cup of melted palm shortening ( its ok if there are a few unmelted lumps)
4 tsp of coconut flour
1/2 tsp of baking soda
2 cups of almond flour
organic strawberry jam or your own type of jam you like to use
Preheat the oven to 335f. Place a heat proof dish full of water on the bottom rack of the oven while it heats up. Line a baking sheet with parchment paper. Beat the egg. Add the vanilla and mix. Add the honey and mix well again. Pour in the melted palm shortening and mix really well. Add the almond flour and mix again until combined. Scrape down the sides and mix. Add the baking soda and coconut flour while the mixer is on. It should look like dough. Let the dough sit for a few minutes to let the coconut flour settle. Take spoonfuls of dough and roll them in your hands to make a ball. Flatten the ball in your palm or on the baking sheet. Use your thumb to make a thumbprint in the cookie. If you want your cookies to be small then they will cook crispy, if you want them bigger they will be fluffy and chewy. I made mine medium sized to big cookies. Do this with the entire dough, you may need two baking sheets. Make sure each cookie has enough space to cook around them. Place a small amount of jam in the thumbprint of each cookie. I put about 1/4 of a tsp of jam in each one. Cook the cookies for 15 minutes or until they are a light golden brown. Take them out of the oven and let cool. Enjoy!!!