Gluten-free blackberry thumbprint cookies
...with a surprise! These delicious, spicy, fall-appropriate cookies have duck fat in them! Duck fat is an incredible fat to use in baking, rather than butter or coconut oil. It imparts a subtle depth of flavor and richness, without any gamey taste. Get more tasty, healthful dessert recipes here.
Yield: 12 to 16 cookies
Prep Time: 15 minutes
Cook Time: 8-10 minutes
- 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
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- 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.
- In a medium bowl, stir together the almond butter, duck fat, egg, and vanilla extract.
- 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.
- With wet hands, roll the dough into 1-inch balls and place about 2 inches apart on the prepared baking sheet.
- 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!)
- 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.
- 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.