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Grain Free Thumbprints with Apple Butter Filling

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  • Author: Laurel
  • Prep Time: 10 minutes
  • Cook Time: 16 minutes
  • Total Time: 26 minutes
  • Yield: 18 1x
  • Category: Sweet Things
  • Cuisine: dairy-free, egg-free, gluten-free, grain-free, paleo, refined sugar-free, vegan

Description

A cookie for every man! These cookies are gluten-free and vegan and free of refined sugars. To make them paleo, use a homemade apple butter sweetened with dates or maple syrup. If apple butter isn't your jam, feel free to make a substitution. Nut butter, naturally sweetened jam or preserves would be delicious as well.


Ingredients

Scale
  • 1 1/2 cup raw cashew pieces
  • 1/2 cup raw sunflower seeds
  • 1 cup unsweetened coconut flakes
  • 1/4 cup coconut oil
  • 1/4 cup coconut butter
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon Ener-g egg replacer mixed with 3 tablespoons water
  • Pinch salt
  • For filling:
  • Apple Butter

Instructions

  1. Combine the cashews and sunflower seeds in the bowl of a food processor fitted with the S blade. Process until the nuts are in small pieces. Add the remaining cookie ingredients and process until a dough ball forms. Add the dough to a medium bowl and refrigerate for 2 hours.
  2. Preheat the oven to 350 degrees and spray a cookie sheet with nonstick cooking spray.
  3. Working with 2 tablespoons of the dough at a time, roll the dough into a ball and flatten into a plump disk. Place on the baking sheet and using a teaspoon measure, create a well in the dough. Fill the well with 1 teaspoon of the apple butter. Repeat with the remaining cookies placing them 1 inch apart on a baking sheet. Bake for 15-17 minutes or until the cookies begin to brown. Cool on the cookie sheet for 2 minutes. Remove gently to a wire cooking rack and allow the cookies to cool completely. Serve.

Notes

Be careful not to over process the batter or you'll end up with nut butter instead of cookies.