I was up before the rest of the crew this morning and felt like baking. I put some Bacon and Egg Cups in the oven and got to work on some scones. When I had the batter ready to put on the cookie sheet I felt like doing something a little special with them. So I got out the strawberry jam (yeah, it’s not paleo, but the only ingredients are strawberries, sugar and pectin; so it’s not so bad in small doses.), placed about a table spoon of dough on the sheet, flattened it a little with my thumb (e.g. thumbprint cookies), and put a small dollop of jam in the middle. At this size, I got 15 on each cookie sheet, and the batch made 30 cookies. I baked them at 350 for about 25 minutes until they were golden brown and had firmed up a little.
Well, the last time I made scones, the boy wouldn’t touch them even when I said he could put jam and whipped cream on top. Today, after putting a little jam on them before cooking and calling them a cookie, he couldn’t get enough of them! And he didn’t ask for whipped cream at all.
Paleo/Primal Thumbprint Cookies
1/2 C coconut flour
3 C Almond flour
1/2 C melted coconut oil
1/2 t salt
1 t baking soda
2 t cinnamon
1 T vanilla
4 eggs – brought to room temperature
1/4 C honey
1 C coconut milk – room temperature and mixed well
Jam, fruit or other thumbprint topping of choice
Mix coconut flour with melted coconut oil. Let this sit for about 5 minutes so the coconut flour can soak up the oil. Mix all other ingredients into coconut oil/flour mixture making sure that all ingredients are room temperature or your mixture will be very stiff and hard to mix.
Preheat oven to 350F and line a cookie sheet with silpat or parchment paper. Drop tablespoons of dough onto the cookie sheet, flatten a little with your thumb and drop a dollop of jam into the dent on top. Bake for about 25 minutes or until cookies are a little firm and golden. cool completely before removing from pan.