Thumbprint Cookies

Ok, I’m so happy to be back and baking! So, from the last time I wrote I got pregnant, moved to San Francisco for the summer then back to Portland, had baby, home with baby AND husband has finished law school and is currently studying for the bar. Whew!! This year has been, in the words of Rachel Zoe, so major. (Yes, I just quoted RZ, dont judge!)

Anyway, yummy delicious will be 8 months on Friday and we have kind of picked up a nice routine (for now – changes all the time). My husband made a comment the other day about how I used to have healthy sweet treats in the house all time and that he really missed that. Alas, I modified this great recipe for the perfect cookie. The best thing about it is you can put anything in the middle. If you have all the ingredients on hand, it really is so quick and simple.



1 cup whole almonds

1 cup oat flour

1 cup coconut flour

1/3 cup maple syrup

1/2 cup coconut oil (You can also use applesauce as oil substitute, I didn’t have any)

1 tsp vanilla

1 tsp salt

2T milk (i used almond milk)

Preheat oven to 350 degrees.

Finely ground your almonds to a flour like consistency (or use almond meal, I have a bulk size bag of raw almonds that I wanted to use) Add the rest of the flours, then add your wet ingredients to the dry ingredients and mix together to form dough. Then on a lightly greased cookie sheet or lined with parchment, roll dough into balls. I fit 12 on each sheet. Gently press your thumb in each ball and then add filling of your choice. I used a delicious raspberry jam from my wonderful mother in law!

Bake for about 13 minutes.

These cookies came out delicious. I really love cookies. There is nothing like a cookie with my tea or coffee any time of the day!


Chocolate Chip Cookies of Heavenly Descent (#gluten free)

Makes about 32 mouth watering cookies

Yes, they’re gluten free Yes, they’re truly delicious.

I’m just going to give it to you straight.

Chocolate Chip Cookies:
3/4 cup  quinoa flakes
1/2 cup quinoa flour
1 cup sorghum flour
1/2 cup tapioca flour or potato starch (not potato flour)
3/4 cup maple syrup
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
3/4 teaspoon sea salt
1 teaspoon cinnamon
2/3 cup light olive oil

Make sure to flatten them on pan

1 tablespoon vanilla extract
2 eggs
Warm water, as needed
1 cup chocolate chip

Preheat oven to 350 degrees.

In an electric mixer, whisk together the flours, baking powder, baking soda,  magical xantham gum, and sea salt. Then add the oil, maple syrup, vanilla  and eggs to the dry ingredients.Mix together well. Stir in chocolate chips.

I put them in the fridge to cool for probably an hour. The dough seemed a little difficult to with work, so I thought refrigerating it would help. It did.

After its cooled,  roll dough into balls, smaller than golf balls. I used a spoon to help me shape it and I had a cup of water nearby to wash off dough, when needed (it got a little sticky). Also, I noticed at the end (of course) that it helped to add a little water to the ball of dough in hand to give it more of a dough-like texture. Place balls on a greased pan. I used a Silpat, which also worked great, but totally not necessary. Once  balls are ready to go, press down with the back of the spoon to flatten them in cookie shape. You will thank me later for telling you that now, so take my word for it.

Throw these guys in the oven for 10-12 minutes or until they are cooked on the outside. Cool on baking rack.


I have really been enjoying trying out these new flours, to make something tasty and guilt-free…well, mostly.

For these cookies, I used:

Bob's Red Mill, of course. (L to R) Sorghum Flour, Tapioca Flour, and Xanthum Gum(center).