Thumbprint Cookies with Cranberry Filling (Gluten-Free)
Nothing like the holiday season to remind us how much we love sweets! I love exercising and eating healthy but sweets? Why are you SO good. DEFINITELY treating myself and I'm not sorry about it. Temptations are real and honestly if you're still doing your usual exercise routine it's okay to do so now and again. We don't want to be miserable and not eat things we love eating... as long as they're in moderation. These cookies are the perfect Holiday treat. I used coconut sugar which can be healthier but they are still high in sugars so make sure you don't eat them all (it's going to be hard, believe me I tried hard not to). As I said, everything in moderation! Eat healthy, but always treat yourself and be happy for doing so!
I had some cranberries leftover from Thanksgiving and I didn't want them to go to waste so I decided to add the puree to my recipe by making it jam. The chocolate was a little over the top with the calories but believe me, the calories are worth it. The white chocolate gives these cookies the perfect sweet touch that compliment the cranberries perfectly. If you want to make these healthier, skip the white chocolate and add stevia to the jam instead of sugar. They are easy to make and they won't take as long as you think. If you feel like baking some treats for one of your holiday parties, I definitely recommend these!
Prep time: 5 mins
Cook time: 10 mins
Servings: 9 cookies
1 cup all purpose gluten-free flour
1/2 tsp xantham gum
4 tbsp cornstarch
1/4 tsp salt
3/4 cup coconut sugar
8 tbsp coconut oil
1 tsp vanilla extract
1 white chocolate bar (make sure its gluten-free)
1/3 cup almond milk
1 cup cranberries
1 cup coconut sugar or stevia
1. Preheat oven to 325 F
2. Blend the cranberries with a little water to create puree. Put to boil in a sauce pan and add sugar for about 10 minutes. Take out of heat to cool.
3. In a large bowl, place the all purpose flour blend, xanthan gum, cornstarch, salt and sugar, and whisk to combine well. Create a well in the center of the dry ingredients, and add the oil, egg and vanilla, mixing to combine after each addition. The dough will be thick but soft.
4. Roll the dough into small balls, 9 equal portions. Flatten into a disk about 1/2 inch thick, press your thumb (moistened) into the center of each disk.
5. Pour cranberry jam in the holes made.
6. Place cookies on a cooking tray with coconut oil so they don't stick. Cook for 10 minutes until they are a little brown on the edges. Take out of oven and let cool for 5 minutes, then place on cooling tray for 10 minutes.
7. Once they are completely cooled, melt white chocolate in the microwave and add some milk to soften. Pipe the white chocolate over the cookies.