Okay. So you read my blog yesterday, and now you’re mad at me. I get it. I just totally destroyed your holidays by teaching you about the dangers of sugar. There goes all the baking you just did, or were going to do, or were hoping other people would do and share. But, fear not! I bring you tidings of great joy! Here’s an organic, gluten-free, low glycemic recipe for one of my favorite holiday treats, Thumbprint Cookies!
Let’s get started.
First – a little disclaimer. There is sugar in these recipes. It’s just not the highly processed, white cane sugar we’ve been using since…well, since a long time. “But isn’t sugar, sugar?” I hear you asking. Yes. And no. The difference between the various types of sugar is measured on a scale known as the glycemic index (find it here). The higher the number on this scale, the worse it is for you. However, that’s also true at the bottom of the scale, since almost all of those listed at the bottom are chemically manufactured sweeteners, which…well, just don’t use them. I might do a blog on the ‘why’ for this later.
For now, just trust that my wife and I have done the research on the wide variety of sugar substitutes
Thumbprint Cookies Batter:
1/4 cup coconut oil (melted)
1/3 cup organic coconut sugar
2 Tablespoons Flax Seed ‘egg’ (find the recipe here)
1 Tablespoon organic vanilla extract
2 teaspoons Pamela’s Baking Binder Gum-Free (Not Xantham, Not Guar-see here)
2 cups Bob’s Red Mill Gluten-Free All Purpose Baking Flour (see it here)
1/4 teaspoon salt
1/2 cup Almond or Coconut Milk
There are two ways to go here: Buy a can of your favorite fruit purée (hopefully an organic brand with very little chemicals); or make your own. My wife and I always use a DIY purée from the fresh apricots we pick from our tree. If you’re going to make your own, you’ll need about 2 dozen fresh, ripe apricots, pits removed and cooked down into a purée, and some form of thickener. We used about 1/3 cup of arrowroot starch for ours. Mix the thickener into the purée in a saucepan, then heat over medium high heat, stirring constantly until the mixture starts to get stretchy and pulls away from the sides of the saucepan. Then set it aside and let it cool.
Preheat oven to 350˚
Mix all of the ingredients (except for the filling) together, and add more Almond or Coconut milk if the consistency is too dry or crumbles. Form into 1” balls and place on cookie sheet lined with parchment paper. Press down on each ball with your thumb to form the divot to hold the filling. Spoon approx. 1 teaspoon of your purée mixture into each divot. Bake them 10-12 minutes or until they are golden brown on the bottoms.
That’s it! Now eat and enjoy!