Paleo Thumbprint Cookies with Cassava Flour
Serves: 7-8 cookies
Here's a grain-free version of the favorite thumbprint cookie. This melt-in-your-mouth shortbread cookie base is topped with sweet jam.
  1. Preheat the oven to 350 and line a baking sheet with unbleached parchment paper.
  2. Combine all ingredients in a bowl until you have a crumbly dough. You can use a hand-held electric mixer or a spatula.
  3. Roll tablespoons of the dough into balls, then place on the baking sheet. Press your index finger or thumb in the center to make a well. Press together the edges of the well, so the jam won't seep through the cracks. The well should not be too deep, or the base of the cookie will not be stable enough to hold the jam.
  4. Fill the wells with a small spoonful of jam.
  5. Bake 15 minutes, until golden. Let cool COMPLETELY before disturbing them from the baking sheet. Otherwise they will be too crumbly. But when cooled, they have a firm but delicate shortbread texture.
I prefer to make small batches of grain-free treats, because the ingredients can be more pricey. If you prefer to have a larger batch, you can double the recipe.
Recipe by Empowered Sustenance at