Paleo Blueberry Thumbprint Cookies

By ROBandSEAN

Let alone being beautiful, did I mention how chewy and gooey these things are? Drool! For real guys, these are delicious and that blueberry filling, well besides for spooning it straight into your mouth and putting it in the center of these cookies there are numerous other things you could do with it. Try topping it on this porridge or how about on pudding? You could even get a little frisky and plop some on a burger.

Ingredients

• COOKIE:
• 2 cups blueberries
• 1 tablespoon maple syrup
• 1/4 cup water
• 1/4 cup lemon juice
• 1/2 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 to 2 tablespoons Arrowroot powder
• 2 cup blanched almond flour
• 1 cup Arrowroot powder, plus 1/2 cup for dusting
• 1 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1/3 cup maple syrup
• 1/4 cup organic coconut oil, melted

Details

Servings 10
Preparation time 5mins
Cooking time 35mins
Adapted from simplerootswellness.com

Preparation

Step 1

In a medium sized sauce pan, add the blueberries, syrup, water, lemon juice, nutmeg and cinnamon. Heat over medium heat.

Bring filling to a boil, while stirring. Continue to stir frequently, while "mashing" the filling with a wooded spoon.

Once the liquid has reduced, turn heat down and add arrowroot powder. Stir continuously until thickned. Remove from heat and set aside for filling the cookies. Can add additional ½ cup blueberries if desired.
Preheat oven to 350°F.

In a large mixing bowl, stir together the almond flour, arrowroot, and salt.

Add in the vanilla extract, maple syrup, and melted coconut oil. Stir until all ingredients are combined and you have a ball of cookie dough. You can use your hands for this as well.

Prepare a baking sheet lined with parchment paper.

Take a small ball of dough and roll until about the size of a ping-pong ball. Use extra arrow root powder when working with the dough if necessary.

Place on cookie sheet and press thumb into center making a well.

Add about a teaspoon (give or take) of filling to the center of the cookies. Repeat until all dough has been used.

Place in the oven and bake cookies for 20 minutes.

Remove from oven and place on a cooling rack.

Any remaining filling can be refrigerated or frozen and saved for future use.