Almond Thumbprint Cookies

(read in Italian)

Do you remember those classic thumbprint cookies with the candied cherry? As a kid, I was usually eating the cookie and throw away the cherry – well, I can say that this is an upgraded version of those cookies, and I don’t want to throw away any of the ingredients because they are so good! The base is fluffy and full of almonds, perfect match for the sweetness of raspberries and the chocolate. I have also tried them with a mix of cashews and brown rice flour (1:2), as an alternative for the mix of almonds/coconut/oats that you find here – the texture is different and they are less fluffy, but they still taste delicious!

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Almond Thumbprint Cookies

Ingredients

  • 100 g almonds
  • 60 g coconut flour
  • 40 g rolled oats
  • 1 tbsp date syrup
  • 2 tbsp extra virgin olive oil
  • water

You’ll also need:

  • some dark chocolate 70-85% (1 small piece for each cookie) – I place the pieces in the freezer for a few minutes before adding them in the cookies
  • if you don’t have any kind of chocolate, you can quickly make your own filling using approx. 15 ml of milk or any plant-based drink, 7 g of cacao butter, 10 g cacao powder, 1/2 tsp date syrup (melt the cacao butter with the date syrup and liquid of your choice, then stir in the cacao and mix well)
  • some raspberries, approx. 2-3 for each cookie (you can heat them up for approx. 1-2 minutes in a pan with 1/2 tsp of ghee for each small handful of berries – this tip is pretty handy if you are using frozen raspberries)

In a blender, turn your almonds and oats into a flour, then mix these ingredients in a bowl with the coconut flour, the oil, and the date syrup. Mix well and start adding some water in small portions until the different flours start to make a kind of dough (you will still have some crumbles, but it’s fine). Prepare each cookie with your hands, helping the ingredients to stick together: roll the dough into balls, then give them the desired flat shape and gently use your thumb or a teaspoon to create the thumbprint. Bake the cookies in a pre-heated oven at 180°C for 10 minutes, then add the chocolate and bake again for a few minutes. I like to add the raspberries when the cookies are already out from the oven (but you can decide to add chocolate and raspberries at the same time). Using these quantities you should be able to make 15 small cookies.



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