You know I like to keep it plant-based, refined sugar free, and typically gluten free around here so I decided to try some delicious recipes because ‘tis the season to bake! If you read my previous blog you know that I like to wing recipes and hope they turn out but we all know the outcome is always better in your head - but surprisingly enough my most recent recipe test went so well that I have to share it with you. I hate wasting ingredients and recipes typically take a little while to create so when I get it right it’s a win for my taste buds and my sanity. Before I get to the good stuff, the treats, I want to explain why I try to stick with limited ingredients in my recipes because even though it can be tricky, the benefits that come with are worth it!

Starting with the most obvious reason at least for me is that I feel physically, mentally, and emotionally better when I leave out the processed ingredients and food that are so not great for our bodies. Now I’m not saying I never consume gluten, dairy, or sugar because I do, but like I said I try to work around it because I just feel better without it. I do try to stick to sprouted grains when I eat them since they are easier to digest, unrefined sugars like coconut sugar, maple syrup, or honey meaning that the small amounts of micronutrients are not filtered out where as refined sugars are stripped of those, and organic grass-fed dairy products. Once you get the hang of baking with slightly different ingredients than what you are used to, you can pretty much find substitutes that work almost the same. One of my new favorite ingredients to bake with is tapioca starch which acts as a binder and thickening agent while being gluten free. I bake a lot with almond flour which is dense and doesn’t hold shape well so I have found that combining almond flour with tapioca starch is the perfect combo to replace regular white flour. I usually do equal parts of each or adjust as I am working through a recipe. Speaking of recipes, maybe it’s time to give the details of my new favorite which is a twist on a classic Christmas recipe.

Thumbprint cookies have never been my go to cookie choice until recently I have been on a major jelly kick, anything that sounds remotely good with jelly on it I’ve been eating it and then I thought of cookies. Thumbprint cookies to be exact because the thought of a cookie and jelly combo sounded delicious and also fun to make. Starting with the dough, I wanted to go with a sugar cookie/hearty dough base so I started with plant-based butter, flax-egg, coconut sugar, monk fruit sweetener, and tahini. Tahini has such a rich nutty flavor I thought a small amount would go well with the jam. After combing my liquids I added a decent amount of salt because I don’t think you can ever have enough salt, loads of cinnamon, dash of nutmeg, baking powder, almond flour, and tapioca starch. Once combined I had the perfect dough consistency and it was ready to chill in the fridge for an hour. I cannot express to you enough how important chilling the dough is, I had skipped that step because I am extremely impatient but once I did it, there was no going back. Chilled cookie dough bakes so much better and the consistency turns out so well, it’s worth the hour wait I promise. Once chilled, l scooped the dough into balls on a greased baking sheet, then pressed my thumb into the middle of each and filled with about 2 teaspoons of jelly. It was so simple and they turned out INSANE. 13-15 minutes (depending on the size of cookies) at 350 degrees created the perfectly baked Thumbprint cookies.

Although they are gluten free, vegan, and refined sugar free, they really are so delicious no one would even know. I’m bringing a batch to my family Christmas party and I can’t wait to hear the feedback. I’ll include the recipe down below so you all can enjoy them just as much as I do!

ALMOND FLOUR - 1 cup

TAPIOCA STARCH - ½ cup

BAKING POWDER - 1 tsp

BAKING SODA - 1 tsp

SALT - 1 tsp

FLAX EGG - 1 tbsp ground flax + 3 tbsp water (do this step first!)

VEGAN BUTTER - ⅓ cup melted

CINNAMON - 1 tsp

NUTMEG - ¼ tsp

COCONUT SUGAR - ¼ cup

MONK FRUIT SWEETENER - ¼ cup

TAHINI - ¼ cup