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Raw Maple Almond Thumbprint Cookies

These have been a staple basic cookie for years now, but that last week or so we've been adding extra "fillings" and they've turned out delicious! This last Strawberry one takes on the shortbread and jelly desserts commonly found in Europe.
Basic Raw Maple Almond Cookie
3 C Almonds, blend to a flour and transfer to a mixing bowl
1/4 C Pure Maple Syrup
1/8 C Agave
1/4 tsp Sea Salt
1 tsp Vanilla
Mix well. Fill a Tablespoon with packed dough and pat it into your hand until it comes out. Turn it with the round side up, and press a 1/2 tsp. spoon into the middle of the cookie, cupping your hand around it to have a smooth indent.
Dehydrate 4-5 hours.
For the Strawberry Filling
7 frozen, thawed Strawberries
1/4 C Pure Maple Syrup
1/8 C Psyllium Husk (powder, used as a thickener. Turns things gelatinous)
Blend thawed strawberries, syrup, and Psyllium Husk until smooth.
Pour about 1/2 tsp. filling into each indent. Continue dehydrating for an hour. The filling will thicken and be dry to touch the top, but soft and sweet when bitten into. Yum.
Another great option we've loved is filling the cookies with Raw Chocolate Sauce. (Do not dehydrate with chocolate sauce, as it will just melt.)
Also great just sprinkled with Cinnamon.

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