Cranberry Thumbprint Cookies

Cranberry Thumbprint Cookies sweetened with Bareorganics Coconut Palm Sugar are the perfect fit! A mix between a shortbread cookie and a soft sugar cookie, filled with an easy jam! Make a batch (or several batches) of these cookies to have around as a healthier option during the holidays!

Ingredients

Cookies

2 cups almond flour
4 Tbsp Bareorganics coconut palm sugar
2 Tbsp coconut flour
2 Tbsp melted coconut oil
1 egg + 1 egg yolk
1/8 tsp salt

Jam

2 Apples + Cranberries bars
1/2 cup boiled water

Optional: drizzle with melted white chocolate

Directions

1. Preheat oven to 350°F and grease a cookie sheet, or line with parchment paper. 

2. In a heat safe bowl, soak Apple and Cranberry bars in boiled water for 30 minutes. While bars are soaking, mix all cookie ingredients in a medium bowl.

3. Scoop cookie dough with a small cookie scoop, then roll into balls. Gently press the center of the cookie dough ball with your thumb, or the back of a ¼ tsp measuring spoon.

4. Once bars have soaked for 30 minutes, place water and bars in a blender and blend until smooth.

5. In a small saucepan, heat blended jam mixture over medium-low heat for 10 minutes, stirring occasionally.

6. Scoop ½ tsp of jam into cookie imprints and bake for 12-15 minutes, or until golden.

7. If white chocolate is desired, wait until cookies are completely cooled before drizzling.


Recipe includes:

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