Chocolate chip, oatmeal raisin, ginger molasses…when thinking about the classic cookie staples, there’s one more that always comes to mind: thumbprint jam cookies! Why? Well the rich cookie base, and that sweet jam center are a serious recipe for delight! But hopefully that delight doesn’t also come with a serious recipe for blood sugar dysregulation. OK OK, so even when making “paleo-esque” cookies there’s still a risk for that. Honey, maple syrup, dates...all of these lovely ingredients also cause spikes and crashes in blood glucose levels, which as we all know can lead to weight imbalances, cognitive degradation, mood and energy dysfunction, inflammation and oxidative stress (i.e. precursors for premature aging, cancer and other diseases).

And now that I’ve taken all the joy out of everyone’s favorite comfort food, I will say that if you ARE gong to make cookies and other sweet treats, there is simply no reason to use refined flours, refined sugar, and poor quality oils, which will take the potential harm of this seemingly innocent indulgence to the next level. Most of my cookies are made with stable fats like grass-fed butter or coconut oil, raw honey or pure maple syrup (so you’re getting the maximum nutrient content), lower carb flours like almond and coconut, and if there grains I try to keep them to the more nutrient-dense varieties (spelt, steel-cut or rolled oats, quinoa, etc.). And for these little lovelies, I use a sugar-free jam like the ones from kitskitchen, who sweeten their preserves with raw, local and organic honey – umm yes please!

So if you’re looking to switch out at least one of your cookie go-to’s for a more whole happy option, give this recipe a try. They’re soft, chewy, satisfying, and just that much better for you.

Thumbprint Jam Cookies (gluten-free, dairy-free, refined sugar-free)

Ingredients

4 dates, soaked in hot water for a minimum of 30 minutes
1/3 cup raw honey (or pure maple syrup)
1 free-range egg
2 tbsp coconut oil, melted (you may need more if the dough is looking a bit dry)
1 cup almond-hazelnut butter (or just almond butter)
1/3 cup almond flour
1/3 cup rolled oats (or quinoa flakes)
1/3 cup coconut flour
1 tsp baking soda
¼ tsp fine sea salt
1 tsp cinnamon
1/3 cup shaved almonds (or unsweetened shredded coconut)
Organic jam (made without added sugar)

Directions

Preheat oven to 350F.
Line a baking sheet with parchment paper.
Mix dates, honey, egg, coconut oil, and nut butter in a food processor until smooth.
In a separate bowl, mix together ground almonds, quinoa flakes, coconut flour, baking soda, salt, and cinnamon.
Add wet ingredients to dry ingredients and mix until well combined.
Fold in shaved almonds.
Make about 20 round balls, roughly an inch across, placed on the baking sheet with about 2 inches between them.
With your thumb, press an indent into the center of each ball
Filled the indent with jam.
Bake in preheated oven for about 15-20 minutes, until the cookies start to brown on the edges.
Let cool on a wired rack and serve, or refrigerate to enjoy later.