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Coconut Thumbprint Cookies

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One of the best memories I have of Christmas growing up is my grandma's cookie trays. She would start baking in October and freeze it all so she had enough to go around (we have a very large family).  Her thumbprint cookies were and always will be my favourite of hers. These are a spin on my grandma's cookies and I think you will love them just as much as I do! They are soft, chewy, and sweetened with maple syrup and coconut sugar!  You can use any kind of jam you want. I love using homemade jam or Organic Wild Blueberry or Raspberry jam by Presidents Choice which you can find at Super Store. Make sure to let the cookies cool before handling, they are a little crumbly when they are hot from the oven, but set up great!

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Coconut Thumbprint Cookies

Ingredients

  • 2 cups unsweetened shredded coconut
  • 1/2 cup coconut flour 
  • 1/4 cup coconut sugar
  • 1/2 cup maple syrup 
  • 1/4 cup + 1 tablespoon melted coconut oil 
  • 1 egg, beaten 
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • pinch of salt 
  • Jam of choice (I used raspberry and wild blueberry) 

Method 

  • Preheat oven to 350 degrees F. 
  • In a large bowl, combine all of the ingredients except the jam. Mix together well until a large sticky dough ball is formed. 
  • Using your hands, gently shape into 18 separate balls and place on a parchment lined baking sheet. With your thumb, gently push down the centres of each cookie, reshaping the sides if needed. 
  • Fill the centres with 1 teaspoon of jam of your choice. Bake for 15 minutes, until edges are slightly golden.

 

Note: After removing them from the oven, it is important to let them sit until they cooled before handling. They will be a little crumbly hot from the oven but set up very well. 

 

 

1 comment


  • Morgan |

    Hi! I don’t have any coconut flour available, would I be able to substitute AP flour 1:1 for this recipe?


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