As much as I am in love with the autoimmune protocol diet and what it has done for my health I have to admit that it is easy to get in a rut. If you’re creative, the possible combinations of foods truly are endless. However, when the actual allowable ingredients are limited, it is easy to become lazy and let creativity fall to the wayside.
Recently, I was in the mood for dessert. Not fruit. Real dessert. This had the potential to be a real dilemma because unless you have a lot of time and a grocery store in your living room many of the AIP dessert recipes out there are not going to be ideal. There are a lot of good ones don’t get me wrong; they’re just not necessarily simple.
I had been playing around with basic coconut flour cookie recipe a few months earlier and I had developed one that was suitable, but honestly it was a bit plain. Then, I remembered that I still had a ton of jam left over from my summer canning sessions and I decided to give these little thumbprint cookies a try. They are super simple and delicious and they are a great way to utilize jam when you can’t have bread or yogurt or anything else that jam traditionally goes on!
This recipe only makes about 6-8 small cookies so it’s a great recipe for one or two people, but if you want to make more I recommend making multiple small batches instead of doubling or tripling the recipe. Coconut flour can get dry so you want to make sure the proportions are exactly right.
Coconut Flour Thumbprint Cookie Recipe:
Ingredients:
6 TBS of Coconut Flour
4 TBS of Coconut Oil (softened but not completely melted)
2 TBS honey
Pinch of salt
Approx. 6 TSP of Honey Sweetened Strawberry Jam
Directions:
Preheat your oven to 365 degrees and line a baking sheet with parchment paper or a silpat. In a medium bowl stir together your coconut flour, coconut oil, honey and salt. Once everything is well mixed and your dough has formed scoop out TBS sized balls onto your baking sheet. Using the back of a spoon or your finger create an indentation in the top of the cookie and fill it with jam. Bake for about 6-8 minutes or until the edges are golden brown. Watch carefully so that they don’t burn, coconut flour burns very easily. Allow them to cool for 5 minutes; they will be too soft to eat straight out of the oven. Enjoy!
For more information on healing through the autoimmune protocol diet, check out Sara Ballantyne’s book The Paleo Approach
. It is packed with solid science and practical tips that have changed my health dramatically.
15 Comments
They look fab’! LM is a jam fiend – so we’ll be trying these. Cheers!
I hope you enjoy them 🙂
Do not attempt this with homemade coconut flour. It doesn’t come out like the picture if you do. It just spreads out in the oven on the cookie pan to almost cover the entire surface of the pan.
I’m sorry you had this experience. It can be hard to substitute homemade flours in some recipes because the texture can vary so much. If I had to guess, I would say that your flour may have had more moisture in it than a store bought flour which is what caused the dough to become runny. Store bought coconut flour is extremely absorbent and often makes things too dry.
Yes, that is what I figured was the reason. The store bought coconut flour always seems so finely ground, very absorbent, and a bit beige in color. I make my homemade flour from the pulp after making coconut milk. I use my dehydrator to dry it out overnight, but it still seems to have different texture to it in some baking compared with the store bought.
I used store bought coconut flour and the cookies came out incredibly dry. Like one bite requires 16 oz of water to not choke lol. Any tips on moistening them?
I don’t know much about baking solely with GF flours like coconut flour in this recipe, but this is the first time I’ve seen a recipe that requires no eggs with use in coconut flour. Can you tell me why that is so?
Eggs are not allowed on the autoimmune protocol diet so most of my recipes do not contain eggs. The key to cooking with coconut flour is just to make sure there is enough liquid because it is a highly absorbent flour. The oil in this recipe is enough to keep everything together but still bake sure the cookie is dense enough to stay together.
These were so easy and pretty enough that I’m giving them as a gift. I think they’re even better the next morning.
Yay! I’m so glad that you enjoyed them 🙂
I tried it and they came out perfect in 6 mins. Thank you! Also, I cant seem to find your recipe for honey strawberry jam when I click on the link above.
http://sweetpotatoesandsocialchange.com/paleo-strawberry-jam/
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