I hope you all had a wonderful Memorial Day Weekend! The kids are all back in school now, so our routines are changing. We made this delicious cookie this weekend that I wanted to share with you. Thumbprints are such a fun cookie to eat and make. I especially enjoy making them with my children because the process is very hands on and fun.
Here is a delicious version of a thumbprint cookie that has just the right amount of cinnamon and a date filled center.
Also, don’t forget to enter the giveaway! It is posted under Products I Love. The giveaway ends Monday, September 8th, and is a very modern Cooler that is eco-friendly, light and functions so much better than the cheap styrofoam ones. It is hosted by Rafflecopter, so just click on the link on the giveaway page, and it will take you there to enter.
So, here is the new cookie recipe! It makes 18 cookies.
Preheat your oven 350º degrees F.
6 Tablespoons Coconut Flour
1 Tablespoon Grass Fed Gelatin
1/2 tsp. Baking Soda
1/4 Teaspoon Himalayan Pink Salt
1 Tablespoon Cinnamon
1/2 Cup Coconut Oil
1/4 Cup Clear Honey
1 Tablespoon SCD Legal Vanilla Extract
In a small bowl, whisk together the dry ingredients. In a separate bowl cream your coconut oil, honey and vanilla extract. Slowly add the dry ingredients to the wet and mix until incorporated thoroughly. Scoop tablespoon sized cookies onto two parchment lined baking sheets two inches apart and make a thumbprint in the center. I used a tablespoon cookie scoop.
4 Medjool Dates, Pits Removed
2 Tablespoons Hot Water
2 Tablespoon Finely Shredded Unsweetened Coconut
1 tsp. Vanilla Extract
1 tsp. Fresh Lemon Juice
Pinch of Himalayan Pink Salt
Puree the filling ingredients together until smooth. I used my small Ninja chopper for this, but anything that will puree fairly small amounts will work fine. Scoop a teaspoon of filling for each cookie and place it in the thumbprint.
Bake 20 minutes, then cool. I hope you enjoy these cookies like we do! Also, remember the great giveaway! I use my cooler all the time!