When my husband walked through the kitchen today asking what I was making, I proudly responded, ‘Grain-free Christmas spiced thumbprint cookies! They have no grains, no dairy, no eggs, and no sugar.’ ‘Aw, you mean they have no taste!’ he exclaimed. ‘Don’t judge before you try them,’ I retorted. While still warm from the oven, I took one out to him as he was bringing down the Christmas decorations. He thanked me and I went back inside. I knew I had a winner when he walked back in after a few minutes and asked if he could have another one. ‘Oh, so you like these tasteless cookies?’ I asked facetiously. ‘Surprisingly, they’re really delicious. I didn’t know you could leave so many things out and have a cookie taste so good,’ he replied.
If you are looking for a dairy-free, grain-free, egg-free, or even low-carb cookie for the holidays, this recipe will be a hit!
I love this time of year, the cool crisp nights and the beautiful Christmas lights on display, but to be quite honest with you, I wasn’t looking forward to all the treats. I have been off sugar for a little over three months. I’ve dropped twelve pounds and feel terrific, but was not looking forward to the holiday season at all. That’s where the inspiration came for developing a Christmas cookie that is not only allergy friendly, but friendly for a no sugar and low-carb diet as well. If you want to read a good article on what sugar does to your body READ HERE.
This dough uses coconut oil in place of butter, Swerve Sweetener, 16 oz, Granular
Roll the cookie dough into a one inch ball then press the center with your thumb. You may have to reshape the sides slightly once you make the thumbprint, to help the cookie keep a round shape. Place in the oven for fifteen minutes or until golden brown.
You can lightly dust with powdered swerve, or a small amount of powdered sugar if you choose. Make sure the cookie is completely cooled before adding. I hope you find these grain-free Christmas Spiced Thumbprint Cookies as delicious as my husband did!
Grain-free Christmas Spiced Thumbprint Cookies
Print recipe
| Serves | 16 |
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Total time | 30 minutes |
| Dietary | Dairy-free, Diabetic, Gluten-free, Vegan, Vegetarian |
| Meal type | Dessert |
Ingredients
- 1/2 cup Coconut Oil (or 1/2 cup butter)
- 1/4 cup Swerve (or 1/2 cup sugar)
- 1 teaspoon Psyllium Husk Powder (or 1 egg)
- 1/3 cup Water
- 2 cups Almond Flour
- 2 tablespoons Coconut Flour
- 1 cup Almonds (finely chopped)
- 1 teaspoon Baking Powder
- 3/4 teaspoons Cardamom
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 1/4 teaspoon Cloves
- 1 teaspoon Vanilla
- 2 tablespoons Powdered Swerve (or powdered sugar)
Directions
| Step 1 | |
| Preheat oven to 350 degrees. | |
| Step 2 | |
| In a small bowl, combine psyllium husk powder and 1/3 cup water. Stir to fully dissolve and set aside to thicken. | |
| Step 3 | |
| In a large bowl, combine coconut oil and swerve. Mix thoroughly. | |
| Step 4 | |
| Add thickened psyllium husk to mixture. Mix until fully combined. | |
| Step 5 | |
| Add coconut and almond flours. Mix thoroughly. | |
| Step 6 | |
| Add chopped almonds and mix. | |
| Step 7 | |
| Add baking powder, vanilla and all spices. Mix until fully incorporated. Mix by hand if needed. | |
| Step 8 | |
| Roll dough into one inch balls and place on parchment paper on a cookie sheet. Press thumbprint into each cookie. | |
| Step 9 | |
| Place in 350 degree oven for 15 minutes or until golden brown. Completely cool and add powdered swerve or a light dusting of powdered sugar if desired. | |
