These classic cookies get a fat-free make-over in this recipe so that you and your family can enjoy them even when you’re on a healing journey. The berry jam takes these cookies to another level and they are so fun to bake with kids! They are also the perfect sweet treat with a cup of tea at the end of a long day.
Berries broadcast their health value with their deep purples, blues, and blacks, which come from the polyphenols known as anthocyanins (including malvidin) and anthocyanidins. They’re also rich in dimethyl resveratrol and dozens of other phytochemicals, amino acids, coenzymes, and co-compounds that have yet to be discovered by science and are more plentiful and bioavailable in berries than in any other food.
Berry Jam Thumbprint Cookies
If using homemade berry jam, combine the berries, starch and maple syrup in a small saucepan. Cook on medium-high heat, stirring often, until the berries are soft and the jam is thick. Set aside and cool completely.
Preheat the oven to 350°F (180°C). Line a baking tray with baking paper and set aside.
In a medium-sized bowl, whisk together the raw honey, coconut sugar and applesauce until smooth. Add the oat flour, oats, tapioca starch, baking powder, and cinnamon (if using), and mix until well combined.
Scoop up rounded tablespoons of the dough and shape into a ball. Place on the baking tray and flatten slightly. Using the back of a teaspoon or your finger, press down the center. Fill each hole with a bit of jam.
Bake for about 12 to 14 minutes, until lightly browned at the edges. Once done, let cool a few minutes and enjoy!
Makes 12-14 cookies
Categories: Desserts, Cookies, Holiday, Christmas, Baking, Kid-Friendly, Fat-Free
This item posted: 15-Jan-2024
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