Almond Thumb Print Cookies

Here is part 2 for the lemon curd cookie recipe. You can make this a dough into regular plain cookies or into almond thumb print cookies and fill them with lemon curd, pumpkin butter, nut butter,  avocado chocolate pudding or your favorite fruit preserve.

I often get requests for egg-free paleo baked goods and I think this is the only one I have so far that meets that criteria. I have tried to create a few egg-free paleo cakes without much success. Once I was asked to come up with a birthday cake for a 3 year old, that was egg-free,  nut-free, dairy-free, grain-free and fruit sweetened; unfortunately her birthday passed and I wasn’t able to make the cake work. I think she will be 4 in June. I hope I have something by then.

Ingredients:

2 ½ cups of almond flour
3 tbsp of coconut flour
1/3 cup of coconut oil
1 tbsp of vanilla extract
½ cup dates
1/3 cup of honey
1 tsp of baking soda.

Preparation:

• Preheat oven to 350 degrees Fahrenheit
• Using a blender or food processor, blend the dates, vanilla, oil and honey, until there aren’t any large pieces of dates left.
• Add the rest of the ingredients and blend until smooth. If you are using a blender you may need to mix it by hand in a medium bowl.
• Divide the dough into small balls (about 1 tbsp) and lightly press them onto a parchment paper lined cookie sheet, making circles about a ¼ inch thick. If you are making thumb print cookies, press your thumb on the center of the cookie to create room for the filling. Do not press the cookie to hard or it will be too dense.
• Bake for about 12 minutes or until the cookies are golden brown.
• Carefully transfer cookies to a cooling rack for at least 15 minutes. Cookies will be very soft coming out of the oven but they will harden as they cool.
• Eat as is or top them with honey lemon curd, chocolate avocado pudding, pumpkin butter, or your favorite fruit preserve.

Makes about 24 cookies