I know fall has arrived, no matter what the temps are outside, when I wake up full of energy, and with a strong desire to cook! A trip to the market today yielded bags of veggies, fruit, gluten free brown rice pasta, and staples to make a variety of healthy, plant based meals this weekend.
And, I picked up the ingredients to try a new recipe from Anthony William…Thumbprint Cookies.
Among the many things that I appreciate about Anthony is that he continually offers health information and new ways to prepare foods in healthy ways. These cookies are grain…and gluten…free, dairy free, and don’t contain refined sugar or high fructose corn syrup. The ingredient list is wholesome and the cookies are easy to prepare.
Thumbprint Cookies by Anthony William
• 1 cup plus 2 tablespoons almond flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 cup tahini
• 1/2 cup coconut sugar or maple sugar
• 1/2 teaspoon alcohol free vanilla
• 1/2 cup white sesame seeds
• 1/2 cup raspberry sugar free jam (or other flavor) or make your own sugar free fruit jam
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. In a small bowl, combine almond flour, baking soda, and sea salt. Whisk together and set aside. Combine tahini, coconut sugar and vanilla in a food processor and process. Add flour mixture to processor and combine until smooth and mixture sticks together. If mixture is crumbly, add a small amount of water slowly until dough sticks together. Form dough into balls and roll in sesame seeds. Place 2 inches apart on cookie sheet and make an indentation in the center of each cookie with thumb. Bake 8-10 minutes. Cool. Add a small dollop of jam to each cookie. Makes about a dozen cookies.
The cookies only took a few minutes to prepare and pop into the oven. I purchase tahini, which is a paste made from sesame seeds, from a local health food store. I also use it making homemade hummus and dressings. I bought coconut sugar for the first time today, finding it at my usual food market. It resembles brown sugar and has a rich, not-too-sweet flavor.
I could not find the white sesame seeds, so I did not roll my cookie balls in it. I will check the health food store for this item and include the sesame seeds next time. And instead of raspberry sugar free jam, I used apricot “Just Fruit” jam, which doesn’t contain sugar or corn syrup.
These wonderful treats are good for me. The tahini, and sesame seeds when included, strengthen the nervous system and improve thyroid function. Raspberries are a powerful antioxidant that removes toxic impurities from the body. Apricots are an antioxidant as well, and rich in vitamin A. They strengthen the heart, blood and bones.
The thumbprint cookies were wonderful! Not too sweet, with a taste that reminds me of molasses cookies, these treats were so rich and satisfying. The apricot jam added a nice hint of tartness. I intend to make these treats often, and try different jam fillings.
I savored several cookies tonight, with a cup of hot Scottish thistle tea with a splash of almond coconut milk. Ahhhhh…what incredible bliss on an autumn evening.
You can preorder Anthony’s newest book, Thyroid Healing, which is due out in November.
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