So, today I decided to be a bit lazy and go the no bake route. I mean... it's 100 degrees here in Texas and I sure don't want to turn my oven or stove on anymore than I need to. That being said, sometimes a girl just needs a sweet treat or a cookie to make it through the day! This is definitely the best of both worlds right here.
These no bake thumbprint cookies are so super easy to whip and I don't even need to heat my kitchen up at all to enjoy them! The best part is that they are basically as clean as cookies can come! Using oat and nut flours instead of wheat, also means they are gluten-free!
Today I decided to use coconut flour as my main flour, but I definitely think that oat flour is my favorite to use when making these. If you're wanting to use oat flour, a great tip is to just toss some oats into a blender or food processor and blend them down until you have a fine flour! Easy peasy.
The jam in the center is another versatile part of these cookies. You could really fill them with anything you wanted, from jam, to curd, or even a hazelnut spread! The sky is really the limit here, so don't feel like you have to make these exactly like mine. Make them your own and experiment with flavors you love!
Personally, I enjoyed these the most after a few hours of being in the fridge. They harden up into more of a dense 'cookie' texture. As the cookies come back to room temperature they loosen and become more 'fudge-like'.
Not matter how you do it, they are good either way!
Healthified No Bake Thumbprint Cookies
Servings: 17 • Size: 1 Cookie • Calories: 64.5 • Fat: 3.4 g • Carb: 10.1 g • Fiber: 3.4 g • Protein: 2.8 g • Sugar: 2 g • Sodium: 15.6 mg
1 C. Coconut or Oat Flour (I used coconut flour this time.)
1/4 C. Almond Meal
2 Tbsp. Sugar
2 Tbsp. Natural Sweetener (Such as Stevia, Splenda, Etc.)
Pinch Ground Cinnamon
Pinch Sea Salt
1/4 C. Peanut or Seed Butter (I used a 'super seed' nut butter.)
1/4 - 1 C. Fat Free Milk
8 Tbsp. Sugar-Free Jam
In a large bow, combine the 1 C. Coconut, 1/4 C. Almond Meal, 2 Tbsp. Sugar, 2 Tbsp. Natural, Sweetener (Such as Stevia, Splenda, Etc.), Pinch Ground Cinnamon, and Pinch Sea Salt.
Add in the 1/4 C. Peanut or Seed Butter and 1/4 C. Fat Free Milk and mix together until well combined.
Continue to add in more milk, 1-2 Tbsp. at a time as needed until you get a super thick and 'crumbly' batter.
I used about 1 C. milk all in all.
Scoop out 2 Tbsp. of the batter and form into golfball sized balls.
Carefully press a dumb into the middle of each ball to form a 'thumbprint'.
Fill the centers with your choice of jam or curd and enjoy!
Store in the fridge for 3-5 days until ready to eat.