Paleo Thumbprint Cookies || Jam Drop Biscuits

These are so quick and easy and reminiscent of my mum’s ‘Jam Drop Bikkies’, which were always a hit. Perfect for morning tea, school lunches or a quick snack.
Relaxing with a peppermint tea
Relaxing with a peppermint tea
If you don’t have time to make the filling, use an organic jam or any filling really (you could even add a chocolate spread).
I didn’t have time to take photos as I went, with this recipe. But it is so so easy! Throw all the cookie ingredients in a bowl, mix. Cook filling on the stove. Form biscuits with the dough and fill with jam!
I also make my own Almond flour, by grinding raw almonds in a food processor until they have the desired consistency. These are a great gluten free biscuit, that have cut out allergens, such as refined sugar, dairy, gluten and eggs.
Paleo thumb print cookies
Paleo thumb print cookies… there’s only a few left in our cookie tin!
Happy baking!
INGREDIENTS
  • Filling:
  • 2 cups Berries
  • 1 Tbsp Maple Syrup
  • ¼ cup Water
  • ¼ cup Lemon Juice
  • ½ tsp Nutmeg
  • 1 tsp Cinnamon
  • 1-2 Tbsp Arrowroot Powder

 

  • Cookie:
  • 2 cups Almond Flour
  • 1 cup Arrowroot Powder (or a plain gluten free flour)
  • 1 tsp Salt
  • 1 tsp Pure Vanilla Extract
  • ⅓ cup Maple Syrup
  • ¼ cup Organic Coconut Oil, melted
INSTRUCTIONS
Filling
  1. In a medium sized sauce pan, add the blueberries, syrup, water, lemon juice, nutmeg and cinnamon.
  2. Bring filling to a boil over medium heat, while stirring. Continue to stir frequently, while “mashing” the filling with a wooded spoon.
  3. Once the liquid has reduced, turn heat down and add arrowroot powder. Stir continuously until thickened. Remove from heat and set aside for filling the cookies. Can add additional ½ cup blueberries if desired.

Cookies:

  1. Preheat oven to 180 degrees.
  2. In a large mixing bowl, stir together the almond flour, arrowroot/gluten free flour, and salt.
  3. Add in the vanilla extract, maple syrup, and melted coconut oil. Stir until all ingredients are combined and you have a ball of cookie dough. **You can use your hands for this as well.
  4. Prepare a baking tray lined with baking paper.
  5. Take a small ball of dough and roll until about the size of a ping-pong ball.
  6. Place on cookie sheet and press thumb into center making a well with your thumb print.
  7. Add about a teaspoon (give or take) of filling to the center of the cookies.
  8. Repeat until all dough has been used.
  9. Place in the oven and bake cookies for 20 minutes.
  10. Remove from oven and place on a cooling rack.
  11. **Any remaining filling can be refrigerated or frozen and saved for future use.

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