I know we’re not supposed to eat a lot of treats, but this time of the year is so very hard not to. But, what we can do is use as little sweetener to make these lovelies, so you don’t go into sugar coma!
This recipe is inspired by Alexandra Raver of Don’t Eat the Fork. I started out looking at her recipe and decided to change it up to easily fit into the AIP realm without too many problems. Well, the changes I made were super easy and the results satisfied my hubby (my biggest food critic).
Let’s get to that recipe shall we.
AIP Thumbprint Cookies
This is a lovely Christmas treat using very little natural sugar. The recipe makes 24 cookies.
- 3/4 cup organic palm shortening
- 1/4 cup plus 2 tablespoons coconut sugar or natural dry sugar of choice
- 1 cup of cassava flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract or 1/4 tsp vanilla powder optional
- 1/2 cup cold water
- 1/4 cup sugar free jam I made raspberry/blueberry jam
Preheat oven to 350 degree F.
Place palm shortening and sugar to a large mixing bowl, and use a hand mixer to whip them together.
Add flour and baking soda and mix with shortening and sugar
Then add vanilla, and water to mixing bowl and stir until fully combined into a sticky dough.
Line a baking sheet with parchment paper.
Using a tablespoon, scoop out dough and roll into a small ball. Place on baking sheet and using your thumb, make a big thumbprint in the middle of the cookie.
Fill the thumbprint with about 1/2 teaspoon of jam.
Repeat until dough is gone. This recipe makes about 24 cookies.
Bake in preheated oven for 13 minutes.
When done remove from oven and slide parchment paper from the baking sheet and place on cooling rack.
Make sure you cool them for at least 10 minutes to ensure they don’t fall apart.