The days of party after party have arrived, so it's time to get baking! Thumbprints are one of my favorite Christmas time cookies. There are so many combinations they just never get old! The salty and buttery outside cookie, filled with sweet and gooey homemade jam, create perfection. In these thumbprints I combined my homemade fig jam with salty pistachios for some vibrant color. I not only like pistachios for their beautiful color but also for the fact that they are the lowest calorie nut! Pistachios are also packed with B-complex vitamins, carotene, vitamin E and antioxidants which help the body withe the removal of toxins. So instead of snacking on that huge tub of popcorn your neighbor gave you, try snacking on roasted unshelled pistachios. The shell of the pistachio is easy to crack while at the same time it slows you down so you tend to eat less.
Pistachios lend a salty note to these jam filled cookies, while almond meal provides a deep and hearty flavor that separates good cookies, from the best. Any kind of jam can be used here, but I chose fig since it combines so well with pistachios. These treats are not just your everyday cookies, they are much more. Due to the abundance of nuts, these cookies provide a heathy dose of heart heathy fats along with energy boosting nutrition (so feel free to have two)!
Pistachios lend a salty note to these jam filled cookies, while almond meal provides a deep and hearty flavor that separates good cookies, from the best. Any kind of jam can be used here, but I chose fig since it combines so well with pistachios. These treats are not just your everyday cookies, they are much more. Due to the abundance of nuts, these cookies provide a heathy dose of heart heathy fats along with energy boosting nutrition (so feel free to have two)!
Pistachio Thumbprint Cookies with Fig Jam
Gluten Free
Ingredients:
1/2 cup + 2 tbs almond meal
3/4 cup oat flour
2 tbs ground flax meal
1/2 tsp sea salt
2 tbs coconut oil, melted
2 tbs coconut butter, melted (I used coconut pistachio butter)
1 egg
2 tbs honey (or agave nectar for a vegan version)
1 tsp vanilla
chopped pistachios for sprinkling
about 1/3 cup homemade fig jam (recipe below)
Instructions:
Pre-heat oven to 350F degrees.
Combine all dry ingredients in a small bowl. In a seperate bowl, whisk together all the wet ingredients including the egg. Stir together the wet and dry ingredients, the batter will be very thick.
Roll the cookies into about 1/2 in round balls and then imprint them with a wet thumb. Fill the thumbprint with about 1/2- 1 tsp fig jam. Sprinkle some more chopped pistachios over the top and bake for about 10 minuets. Enjoy with a tall glass of almond milk!
Ingredients:
1/2 cup + 2 tbs almond meal
3/4 cup oat flour
2 tbs ground flax meal
1/2 tsp sea salt
2 tbs coconut oil, melted
2 tbs coconut butter, melted (I used coconut pistachio butter)
1 egg
2 tbs honey (or agave nectar for a vegan version)
1 tsp vanilla
chopped pistachios for sprinkling
about 1/3 cup homemade fig jam (recipe below)
Instructions:
Pre-heat oven to 350F degrees.
Combine all dry ingredients in a small bowl. In a seperate bowl, whisk together all the wet ingredients including the egg. Stir together the wet and dry ingredients, the batter will be very thick.
Roll the cookies into about 1/2 in round balls and then imprint them with a wet thumb. Fill the thumbprint with about 1/2- 1 tsp fig jam. Sprinkle some more chopped pistachios over the top and bake for about 10 minuets. Enjoy with a tall glass of almond milk!
Simple Fig Jam
(based on this recipe)
Ingredients:
1 cup chopped dried figs (any variety will work but make sure they are good quality)
¾ cup freshly brewed chai tea
Instructions:
Chop the figs and add them to a large pot. Add in the chai tea then bring to a boil. Simmer the figs until they begin to soften (about 15 minutes) adding more water as needed. Once the figs are soft, add the mixture to a high speed blender and blend until very smooth, or leave a bit chunky if desired.
Ingredients:
1 cup chopped dried figs (any variety will work but make sure they are good quality)
¾ cup freshly brewed chai tea
Instructions:
Chop the figs and add them to a large pot. Add in the chai tea then bring to a boil. Simmer the figs until they begin to soften (about 15 minutes) adding more water as needed. Once the figs are soft, add the mixture to a high speed blender and blend until very smooth, or leave a bit chunky if desired.
