Crunchy Caramelised Thumbprint Cookies

Paleo, Grain-free, Gluten-free, Refined sugar-free, Vegan, Egg-free

Yield: 8 Cookies

*Please follow grams if you can as flour substitutes are finicky and measuring by the gram will provide more accuracy

Ingredients For the Cookies*

88 g (1 cup) blanched almond flour
56 g (1/4 cup + 2 tblsp.) cassava flour
10 g (1.5 tablespoons) flax meal
1/4 cup full-fat BPA-free coconut milk
1/2 avocado
3 tablespoons coconut sugar
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1 tablespoon Fourth & Heart ghee, I used the vanilla bean one

For the filling

1/2 cup of your favourite store-bought or homemade jam, I use my recipe from my upcoming book or use this refined sugar-free option
Top with crushed walnuts & culinary-grade lavender buds, optional

Directions

1. Pre-heat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. Add the dry ingredients except for the flax seeds and combine well.
3. In a separate bowl, combine the 1/4 cup of coconut milk with the flax seeds. Let the mixture sit to thicken for five minutes.
4. When the flax seeds are ready, mix it in with the dry ingredients along with the avocado. Mix with a spoon or spatula to combine well into a paste, which should be wet and not crumbly.
5. Scoop a tablespoon at a time, roll into a ball, then into a thumbprint shape by pressing the ball in with your thumbs. Set them two inches apart on a baking sheet lined with parchment paper.
6. Fill each thumbprint hole with a tablespoon of your chosen jam. I used my own apricot preserves from the Summer.
7. Bake for 10-15 minutes or until slightly golden brown.
8. Let it cool on a cooling rack and top with toppings of your choice. I used dried lavender buds and crushed almonds, which give it a nice floral flavour and crunch.

Fourth & Heart is a sponsor of The Thirlby. All content, ideas, and words are my own. It is thanks to generous sponsors such as Fourth & Heart that we can bring this special content like this to you.