Cranberry Thumbprint Cookies

Who doesn’t love cookies during the holiday season? These Cranberry Thumbprint Cookies are a mix between a shortbread cookie and a soft sugar cookie, filled with an easy jam made from That's it. Apples + Cranberries bars! Make a batch (or several batches) of these cookies to have around as a healthy option during the holidays!

Ingredients:

Cookies:

  • 2 cups almond flour
  • 4 Tbsp coconut sugar
  • 2 Tbsp coconut flour
  • 2 Tbsp melted coconut oil
  • 1 egg + 1 egg yolk
  • 1/8 tsp salt

Jam:

  • 2 Apples + Cranberries @thatsit bars
  • 1/2 cup boiled water

Optional: drizzle with melted white chocolate

Directions:

  1. Preheat oven to 350°F and grease a cookie sheet, or line with parchment paper.
  2. In a heat safe bowl, soak That’s it. bars in boiled water for 30 minutes.
  3. While bars are soaking, mix all cookie ingredients in a medium bowl. 
  4. Scoop cookie dough with a small cookie scoop, then roll into balls.
  5. Gently press the center of the cookie dough ball with your thumb, or the back of a ¼ tsp measuring spoon.
  6. Once bars have soaked for 30 minutes, place water and bars in a blender and blend until smooth.
  7. In a small saucepan, heat blended jam mixture over medium-low heat for 10 minutes, stirring occasionally.
  8. Scoop ½ tsp of jam into cookie imprints and bake for 12-15 minutes, or until golden.
  9. If white chocolate is desired, wait until cookies are completely cooled before drizzling.
  10. Enjoy!

 

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