Made By: Ryan Noelle February 7, 2013
Hello and Happy almost Valentines Day! Aren't these heart shaped thumbprint cookies sooo adorable! They came out great! This is a must recipe to make for your sweetheart this Valentines day. These cookies are sweetened with coconut sugar! Yup you heard me there is now a sweetener out there made from coconuts. I found mine at Whole Foods Market. Here is the low down on coconut sugar, it is an unrefined alternative to processed sweeteners. The coconut sugar is harvested from the flower buds of the coconut tree. In this sweetener there are naturally occurring nutrients such as, magnesium, iron, vitamin B6, zinc and amino acids! I just am obsessed with this new replacement for sugar!
Besides being sweetened with coconut sugar these cookies are made with almond and brown rice flour and the jam is made from blackberries and prunes! These are a gluten free and have low, natural sugar what a dream! :) But do remember these are still a treat. Eat them sparingly.
|awww an itty bitty heart!|
7 days to V-day!
- 1/2 cup unsalted butter cold
- 1/2 cup Greek Yogurt
- 1/2 cup unsweetened applesauce
- 1 cup Coconut Sugar
- 2 eggs
- 2 tsp almond extract
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tbsp cornstarch
- 2 cups Almond Flour
- 1.5 cups brown rice flour omit
- 3/4 cup Quaker Oats ground into flour and sifted so large pieces can be removed
- 1/2 cup blackberries, fresh or frozen
- 1/2 cup prunes pureed
- 1 tbsp. lemon juice
***For paleo use almond flour and sub coconut flour for the brown rice flour.
Make jam first. In a small saucepan heat 1/2 cup blackberries and 1/2 cup of prunes pureed. Prunes were pureed in a food processor with 2 tbsp of water. Heat the blackberries and prunes for about 10 minutes. You want the blackberries to start to become thick. Add the lemon juice. (A 1/4 cup of coconut sugar may be added if you would like your jam sweeter). Transfer jam to a container and let cool.
In your mixer combine, yogurt, applesauce, sugar and butter. Blend well. Add eggs and almond extract. Mix until blended. In a separate bowl add all dry ingredients. The flours, cornstarch, baking powder, salt and baking soda. Slowly add the dry ingredients to the wet. Mix until dough is well incorporated. Refrigerate dough for an hour or more. I let mine sit overnight.
Preheat oven to 350. On an ungreased cookie sheet place rolled balls of dough. They are about an inch. With a wet finger make indents in the cookie into the shape of a heart. Fill heart shapes with jam. Bake for 8-12 minutes. You want the cookies to be slightly browned and fluffed and firm. Yum, Yum!