Coconut Flour Thumbprint Cookies

The Captain has always loved Thumbprint Cookies so when this recipe for a gluten free, grain free version arrived in an email from Laura at Mommy Run Fast a couple of weeks ago, I saved it to try for the Holiday Season.

And they did not disappoint!  Thank you, Laura, for doing the work in coming up with this lovely cookie recipe, and for sharing it on your blog, too!

He is not on a gluten free diet, but several of his family members have serious gluten issues so I will always opt for a gluten free version for him when a good one is available.

And I wanted to share it on my own blog so that my Weight Watchers buddies can enjoy it, too. Several of my friends opt for grain free recipes when they can, even if they use a few more P+ from their daily budget.  These recipes are often way more satisfying than a version with wheat flour might be.

If you haven’t worked with coconut flour much, do be patient. It absorbs more liquid than regular wheat flours and you need to stir it a little longer as well. Don’t pack it down when measuring… just scoop it lightly into measuring cup.

These little mouthfuls are sweet and tasty… and they come together pretty quickly.

I did make a couple of small substitutions… white sugar in place of coconut sugar, and I made them with a regular sugar-laden fruit spread… if you could find a low-sugar or even sugar-free version, the calorie count and Weight Watcher’s P+ values would be less, I am sure.  Your choice, of course.  I used strawberry flavor because that is The Captain’s favorite… about 1/4 tsp per cookie.  Laura uses raspberries in hers. 

I kind of think a lemony curd or custard would be nice, too, spooned into the depression after the cookies are baked and cooled.

Click this link to find Laura’s recipe on her original blog post.

I made 20 small cookies from the dough.  Here is the N.I. I calculated for the ingredients I used.

Per cookie.
Weight Watchers P+ = 2.
Calories 82;  Protein 2g;  Carbohydrate 8g; Fat 5g; Fibre 2.

The dough is quite stiff and rolls well after being chilled for half an hour.

Make small depressions in each cookie for jam filling.

Use about 1/4 tsp jam for each cookie.

Ready to pop into the oven.

Make sure to let them cool after baking so you don’t burn your mouth on the hot jam!

It looks to me like some of the jam ran away!  I wonder if it would be better to bake the cookie and then put the jam in them.  What do you think?