PALEO COCONUT THUMBPRINT COOKIES

My first ever attempt at thumbprint cookies! I must tell you, I did not in fact use my thumb to create these indents, but instead a teaspoon. GUILTY AS CHARGED. But let’s continue nonetheless, shall we?

I filled them with dragonfruit jam! I had a few in my fridge from Farmhouse Delivery and was giddy to put them to good use. I had no idea when dragonfruit were even in season, nonetheless that they grow in Texas! Apparently November is season.

But I was so giddy about the dragonfruit, that I photographed one cut open with the others whole and when I went to cut the other two open, they were white inside! I worried you would think I was a poser if you happened to be very informed on dragonfruits and could tell they were different from the picture. I scurried to the internet to read up on pink versus white dragonfruits.

Actually, there’s no difference in their outer appearance. However, the pink are sweeter with higher nutritional value.

Pink or Red Heart Dragon Fruit is richer in carotene, which helps strengthen immunity. It also packs more vitamin C and anthocyanins, which are an antioxidant that can prevent hardening of blood vessels and obstruct heart attacks caused by heart attack and blood clots.

Plus that pink color is just stunning! All I added to this sweet fruit was a bit of honey and lemon juice over the stovetop for the tastiest thumbprint cookie jam.

You could use any fruit you’d like to make a jam though- just mash ‘em up- frozen or fresh- with honey and lemon juice over a bit of heat and refrigerate. Jam is best after sitting a day or two. I made mine two days before I baked my cookies, but making it the same day will work just as well!

This paleo cookie recipe came out perfectly soft and crumbly, as thumbprint cookies should. They are also very coconutty, which I happen to love. I was so excited to create them in participating in The Sweetest Season 2018.

The Sweetest Season 2018 is a Cookie Swap hosted by a few lovely bloggers, my sweet friend Erin included. Together, we’re raising money for our friends at Cookies for Kids’ Cancer through the end of December!

Cookies for Kids’ Cancer is dedicated to funding research for new, innovative and less-toxic treatments for childhood cancer. Since 2008, Cookies for Kids’ Cancer has granted nearly $15 million to pediatric cancer research in the form of 100 research grants to leading pediatric cancer centers across the country. From these 100 grants have stemmed 37 treatments available to kids battling cancer TODAY!

If you’d like to donate to CFKC, you can check out this year’s fundraising page.

I’ve always loved a good cookie swap- exchanging sweets and spending time with those you love during the holidays- what could be better? I actually hosted one two or three years ago and it was a blast. We had such a plethora of delicious sweets! Everyone took plates home to bring to loved ones or to work the next day too.

Then I attended a cookie swap last year that a friend hosted in Miami. What a fun time full of cookies and hot cocoa! There we numbered each cookie and everyone blindly voted on the best. I didn’t win. But I bet you if I had brought these cookies I would have. I’ll have to tell her to host another this year just so I can steal the crown!

I will say that in both scenarios, we hosted cookie swaps in Florida. So everyone wore tank tops and sandals… not exactly the holiday party you typically envision, but totally normal for Florida. My next cookie swap will require a temp under 50°F for sure. Bring on the ugly sweaters too!

PALEO COCONUT THUMBPRINT COOKIES

Prep time: 40 minutes

Serves: 20 cookies

For the jam:

1 dragonfruit

2 tsp lemon juice

4 tsp honey

For the cookie:

1/2 c coconut flour

1/2 c coconut sugar

1 c unsweetened coconut flakes

1/2 c coconut oil

1/2 tsp cinnamon

1 tsp vanilla extract

1/4 tsp pink himalayan sea salt

1. Slice your dragonfruit in half and remove fruit with a spoon.

2. Dice dragonfruit and move to a pot on the stove top at medium heat.

3. Add honey and mix until fruit breaks apart and thickens into jam, about 20 minutes.

4. Add lemon juice to pot and mix for an additional 2 minutes before moving to a jar to cool. Once cool, place your jam in the refrigerate to thicken while you prepare your cookies. This step can be completed a day or two beforehand as well.

5. Preheat your oven to 350°F and prepare a cookie sheet with coconut oil or parchment paper.

6. Combine dry ingredients in a large mixing bowl- coconut flour, coconut sugar, shredded coconut, salt, and cinnamon.

7. Add vanilla extract and coconut oil. Mix until combined.

8. Use a tablespoon to scoop your dough into balls and flatten them down by patting them into the pan.

9. Use a teaspoon to carefully create an indent in the center fo each cookie. Be very careful! The cookies are fragile!

10. Bake for 10 minutes or until golden.

11. Remove from the oven and allow to cool for about ten minutes before scooping a tspn of jam into each. Allowing the cookies to cool will make them less likely to crumble when adding you jam!

These cookies are best day of, but feel free to keep them on the counter in an air tight container for up to five days!

Interested in some more cookie recipes? Check out my 5 ingredient pb cup eyeball Halloween cookies, no bake fudgy chocolate protein cookies or my ABSOLUTE FAVORITE chocolate covered oatmeal breakfast cookies.

Happy baking!