This Christmas I really wanted to make cookies; but not really being into sugar, excessive amounts of butter and white flour I found Christmas cookie baking to be much more of a challenge. Then I said to hell with it and decided to make jam thumbprints anyways....but with a twist...this is what you get if you mix a macaroon with Jesus!
What you need:
3/4 C. Coconut Oil (solid)
1 C. Raw Sugar
1/4 tsp. Salt
1 C. Coconut flour
1 C. Almond flour
1 1/2 C. Whole wheat flour
1/2 C. Almond Milk (divided)
1/4 C. Toasted Almonds Finely chopped
1/4 C. Unsweetened shredded Coconut flakes
Jam of your choice (I used both a spicy plum and ginger jams)
Step 0: Pre-heat oven to 350˚, toast and chop almonds place in a small shallow dish with coconut flakes; use 1/2 the Almond milk and pour in another shallow dish set both aside- you will be dipping your balls in these....
Step 1: In a mixer blend coconut oil till soft, then add in sugar and salt. Blend till fluffy and light about 5 min.
Step 2: turn mixer to low and add coconut, almond and whole wheat flour (mixture will look like sand).
Step 3: While mixer is still on and flour has been incorporated into coconut oil start adding almond milk in small doses. Once mixture starts to form a ball and become apparently moist- add no more liquid. Think the consistancy of sugar cookie dough not pancake batter-
Step 4: Pinch 1" pieces of the dough and roll into a ball, then roll in Almond milk, followed by the Almond Coconut mixture- place on a cookie sheet.
Step 5: The Fun part!!!!! Stick your favorite finger in the middle of the cookie (careful dude don't crack it!) helpful tip: cut your thumb nail before you make these- trust me....
Step 6: Fill with your chosen Jam and pop in the oven, back for 20min. or until coconut is brown.
Step 7: Remove from oven and eat a bunch of them- remember coconut oil and flour are good sources of protein....