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We sure do love savory dishes, but sometimes you just need a sweet treat! November Featured Chef Ashleigh VanHouten‘s Spicy Gluten-Free Blackberry Thumbprint Cookies are just what our sweet cravings need with a surprise spicy kick. With the holiday season fast approaching, these cookies would be a fun addition to your holiday treats. So preheat your oven and let’s get baking!

ashleigh vanhouten, thumbprint cookies, blackberry, gluten-free

Recipe and Photo By Ashleigh VanHouten

Spicy Gluten-Free Blackberry Thumbprint Cookies

Recipe and Picture By: Ashleigh VanHouten

Yield: 12 to 16 cookies

Prep Time: 15 minutes

Cook Time: 8-10 minutes

USWM Shopping List: Duck Fat

Ingredients

  • 2 cups blanched almond flour
  • 1⁄4 cup coconut flour
  • 1⁄2 cup coconut sugar
  • 1⁄4 cup grass-fed collagen powder
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1⁄2 teaspoon ground cardamom
  • 1⁄2 teaspoon ground nutmeg
  • 1/8 teaspoon fine sea salt
  • 1⁄2 cup almond butter (unsweetened or unsalted) or tahini
  • 3 tablespoons duck fat, melted
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1⁄4 cup blackberry jam or jam of choice

Instructions

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. In a large bowl, stir together the flours, coconut sugar, collagen, baking powder, spices, and salt until well mixed. Coconut flour can be clumpy, so make sure to break up any clumps with a fork or whisk.
  3. In a medium bowl, stir together the almond butter, duck fat, egg, and vanilla extract.
  4. Add the wet mixture to the flour mixture and mix with wet hands just until combined. Let sit for about 5 minutes so the coconut flour can absorb the liquid.
  5. With wet hands, roll the dough into 1-inch balls and place about 2 inches apart on the prepared baking sheet.
  6. Using your thumb, make an indentation about halfway down into each cookie. (The dough may be a little crumbly, so you’ll have to reform the edges with your fingers if you want them to be pretty!)
  7. Fill each indentation with about 1⁄2 teaspoon of jam. Bake for 8 minutes, until just beginning to brown around the edges — they will still be quite soft.
  8. Let the cookies cool on the baking sheet for about 10 minutes, then carefully transfer to a cooling rack. Allow to cool completely before eating so they can firm up.

Note: These cookies will keep in an airtight container for up to 4 days.

Looking for more recipes? Check out our Discover Blog.


 

Ashleigh VanHouten

Ashleigh VanHouten is an author, speaker, podcast host, and self-proclaimed muscle nerd. Her first book, a nose-to-tail, organ-meat-centric cookbook called It Takes Guts, is available online and in stores. As the host of The Muscle Maven Radio podcast, she interviews some of the leading minds in exercise and nutrition methodology and overall wellness. She also works as a consultant in the fitness industry to help others build their brand and communicate their messages to the world. In her downtime, Ashleigh is a nationally ranked natural figure competitor, and she dabbles in powerlifting, arm wrestling, and BJJ. However, her biggest hobby is trying to convince people to eat organ meat!

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