So… It’s almost Valentine’s Day and I wanted to share these amazing thumbprint cookies with you! This past week, in Jersey, we had a pretty big snow storm and I was unable to get into the office. Since it was the first snow storm this year, it was quite exciting! I am still basically a kid and snow days excite me a little too much ;). I had been experimenting in the kitchen with these cookies for a while and figured that since Valentine’s Day was coming up, it was the perfect time to finish them up and post them! It was seriously within a few hours after making them that T and I were left looking at each other like, “WHERE did they go!!?!??”. I am all about clean cookies – basically anything delicious made without sugar that I can eat without feeling guilty. Not to mention, the side effects I experience when I do eat sugar and its addictive qualities. For these cookies, the base is almond flour and there’s no added refined sugar but just a few other simple ingredients. They are delicate and smooth in texture but have so much flavor with the raspberry preserves! I know you will love them!
As far as Valentine’s Day goes, it’s an annual tradition that T has always surprised me with a special date night. I always know when we are going, just not where :). While it’s kind of unfortunate that this year it falls on a Tuesday, we are going to save our date night for this coming weekend. There’s just something about going out mid-week that disinterests me. I am always exhausted after a long day at work and also stick to pretty set weekday meal plan, where I prefer to enjoy myself on the weekend. I will have to wait to share what our date looks like this weekend! 🙂
Raspberry Thumbprint Cookies
Write a review
- 2 1/2 cups super-fine almond flour
- 1/4 cup organic raw honey
- 1 egg
- 1 1/2 tsp vanilla extract
- 2 tbsp almond butter
- 2 tbsp grassfed butter (melted)
- 1 tsp baking soda
- 1/4 tsp himalyan sea salt
- Raspberry preserves (I used Stonewall Kitchen - no sugar added)
- In one bowl, add dry ingredients and mix well.
- In a separate bowl, add wet ingredients, excluding the preserves, and mix thoroughly.
- Slowly add the dry ingredients to the wet ingredients and mix with mixer until smooth. Be careful not to over-mix.
- Chill dough in refrigerator for about an hour.
- Once the dough is chilled, remove from refrigerator and make small balls (about the size of a nickel), with an indentation in the center (about the size of a pencil eraser - I used the end of a utensil). **These cookies expand in the oven so I prefer to make them small!
- Fill the indentation with jam.
- Cook for 14-15 minutes or until they start to brown.
Alyssa Grieco https://alyssagrieco.com/