Hi everyone! How is your week going? I hope great! And if not… maybe this recipe can help cheer you up because trust me it’s a good one. You can never really go wrong with a little cookie pick me up if you ask me. These Raspberry Thumb Print cookies are safe for the paleo, SCD and GAPS diets and are a great dessert or snack option. They are made with both almond and coconut flours and if you don’t have raspberries on hand you could also make these with strawberries or blueberries.
I made these cookies for my weekly Royal College study group meeting and even though these are grain, dairy and refined sugar free, everyone loved them. And no one else in the group is paleo (or even remotely close). These cookies are sweetened with my favorite sweetener, local honey, and the raspberry center adds even more flavour. Plus there is a little grassfed gelatin thrown in there for good measure because we all know how good grassfed gelatin is for you. Right? If not you should read my post all about this super food here.
You know what I want? Really badly. A puppy! When I stopped by Community Health Foods over the weekend one of the local animal shelters was hosting an event helping to promote the adoption of their animals. It took all my strength not to walk away with one of those little guys (or girls). Our family dog of 16 years, Flint, passed away in March and it just isn’t the same around here without him. Quality of life is just better with a dog. It’s a scientifically proven fact. It breaks my heart when I see all the advertisements for dogs in shelters that are about to be euthanized because of over-crowding in shelters. So I have officially added “adopt a dog” to my bucket list. Hopefully in the next couple years I will be able to cross that one off the list (ideally sooner).
Have any of you ever adopted a dog? How was the experience? Would you do it again?
Alright well it is time for me to get back to studying…. Although I might go grab another cookie first…Happy eating everyone! I would love to know what you think of these. And If you don’t eat them all right away, they can be kept in the fridge for up to one week or frozen for a later date.
1/4 cup organic coconut flour (I use this kind)
1/4 cup + 1 TBSP full fat organic coconut milk (I recommend this brand)
1/4 cup melted coconut oil
1/4 cup honey
1 tsp organic vanilla extract
1/2 tsp baking soda
pinch sea salt
1. Preheat oven to 350F
2. In a large bowl combine all the ingredients and blend well with a pastry blender
3. Line a baking sheet with parchment paper
4. Form 2 inch sized flat cookies with your hands, making sure to wet your hands between each one and place each cookie on the baking sheet
5. Using the back of a teaspoon, wet it between each cookie, and press into the centre of the cookie to make an indent (“the thumbprint)
6. Place in the oven and cook for 11-13 minutes (until edges and bottom are golden brown)
7. Remove from oven and let cool
8. While the cookies are cooling make the raspberry filling
Raspberry Filling Ingredients
1/2 cup fresh raspberries
1 heaping TBSP melted coconut butter (I like this kind)
1 tsp organic vanilla extract
1/2 tsp grassfed gelatin (I recommend the Great Lakes brand)
Raspberry Filling Directions
1. Place a small saucepan on medium heat on the stove
2. Add the raspberries, coconut butter and vanilla to the pot and stir well until all the ingredients are melted together and smooth
3. Turn the heat off and add the gelatin
4. Stir well until the gelatin is dissolved
5. Spoon a small amount of raspberry filling into the “thumbprint” of each cookie
6. Allow the cookies to cool for another 30 minutes or so to allow the raspberry filling to settle
7. Serve and enjoy!
Yields: 11 cookies