Wednesday, December 18, 2013

Coconut Cream filled Pecan Thumbprint Cookies {Grain-Free, Paleo}

I promised myself after finals  that I would go back to eating super clean... that, unfortunately, lasted one day. 


I gave in (sorta) and told myself that if I wake up every day this week and run in the morning and lift at night, I'll allow myself to bake.  So now, it's reward time! Plus it's Christmas, you have to bake every day... right?!  

I always love thumbprint cookies, there so forgiving! No, not to your waistline, but these cookies are fool proof on appearance. They look amazing EVERY TIME without fail. You can always fix a shaping mistake of a thumbprint. How? Filling it with tons more jam of filling of choice. Believe me...everyone will gravitate towards the cookie with the most jam or custard. I sure do!

(For cookies)
1 1/2 c. Raw Almond Flour
1/2 c. Pecan flour
1 tsp. Sea Salt
1/2 c. Extra-Virgin Coconut Oil, melted
1 Large Egg + 1 Large Egg White
2 tsp. Pure Madagascar Vanilla Extract
2 tbs. Grade A Honey
1 c. Roasted Pecan, chopped (for rolling) 
2 egg whites (for rolling) 

(For filling)
1 can Full-fat coconut milk, chilled
2 tbs. Grade A Honey 
2 Vanilla beans (or 1tbs. Vanilla extract)
1/2 tbs. Almond Extract

Yields~ 30 1"cookies 

Directions: Preheat oven to 350 deg. (F). In a small bowl, whisk together Almond and Pecan flour with sea salt and set aside. Meanwhile, melt coconut oil and add to a medium mixing bowl with eggs, vanilla, and honey. Make sure the wet ingredients are combined thoroughly. Slowly mix in flours until a cookie batter forms. Your dough should be firm but malleable. 

 Scoop up 1 tbs. rounds and form into a ball in your hand.
 Roll in egg white mixture. 
 Roll in toasted chopped pecans. 
 Place on cookie sheet and add your "thumbprint".
  I used a 1/2 tbs. measuring spoon to make an even center in each cookie.
 Bake for 12 minutes. Take out and cool on a cookie sheet. Meanwhile, it's time to make your cream for the center! Open the can of coconut milk from the bottom, and discard all the coconut water. Well don't discard, keep it for smoothies! Scoop out the coconut cream from the top and add in the rest of the ingredients. Using a hand powered mixer will make this go a lot faster than just a standard whisk, but either will do. Once the cookies are completely cooled, almost 30-45 minutes scoop 1 tsp. cream into the centers of each cookie. 


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