Cashew Thumb Print Cookies

If you want a healthy cookie without loosing the sweetness...here you go! I loved these! They are adapted from this recipe at ohsheglows! They were awesome and such a fun cookie for the kids to help with! I love the nuts in this recipe and the flavor they bring, combined with the fruit filling, you've got a winner in my book! This is our double "C" cookie for our Alphabet days, Cashew Cookies!

Another Bonus of these little babies, they are gluten free! How great is that! I'll admit I'm not awesome at gluten free breads and most sweets, but these don't taste any different than other cookies! I'd eat these even if I didn't enjoy eating healthy :)

Cashew Thumb Print Cookies

1 1/3 c raw cashews

1/4 C brown rice flour

2 T ground flax seed

1/4 tsp + 1/8 tsp sea salt

1 tsp baking powder

1/2 c cashew butter (or almond butter)

1/4 c maple syrup (I actually used honey and agave mixed and it worked awesome!)

1/2 tsp almond extract

1/3 c coconut (optional)

1/2 c fresh berries

Place cashews in high powered blender and blend until they are ground into a flour consistency (you can leave it slightly chunky if you want more crunch) Whisk ground up cashews with all other dry ingredients. In a separate bowl combine wet ingredients. If the cashew butter isn't soft and drips, melt wet ingredients for 20 seconds in the microwave to make them soft! Mix wet ingredients into dry ingredients.

 Roll dough into small balls and place them on a cookie sheet. Puree fresh berries or fruit in blender until it is a sauce.  With your thumb push down into ball so there is a little bowl in the cookie.

 Fill bowls with fruit sauce.  Place in the oven and bake at 350 degrees for about 10-12 minutes! Watch closely! Let them cool in the fridge for 15 minutes! Enjoy

*If you don't want to use fresh berries, by all means use already made jam! It tastes great no matter way! Or you could put some chocolate chips in the bowls and melt them during baking so you have a chocolate cookie!