a different type of thumbprint cookie. a bit spooky-looking, and thus halloween appropriate, it’s an almond butter cookie that’s filled with a not-too-sweet concord grape jelly.
I’ve been in the mood for cookies lately, so unfortunately (or fortunately), this blog works based on whatever it is I am personally craving — sometimes I go through phases where all I want to snack on is a good-ass muffin, and sometimes, it’s a perfectly soft and bendy cookie.
After sharing my lemon tahini sesame seed cookies, I opted to go in another direction entirely this past weekend, and made some almond butter-based cookies that contain a little filling of grape jelly. The grape jelly, in its dark purple hue, seemed all too appropriate for the week leading up to Halloween, might I add. I do think these cookies have a bit of that spooky factor going on, despite the fact that they are also “plain” cookies, and in no way actually decorated for Halloween.
Beyond the fact that they have some dark jam in the middle, the flavour combination is actually bomb. The cookies are made with almond butter and a few tablespoons of coconut flour, but the almond butter is the predominant taste, and thus I would say that you shouldn’t sub the almond butter, unless you want a different-tasting nut-butter cookie altogether (in which case, by all means!).
I made the concord grape jelly right before I made these cookies, so I am including my recipe and instructions for how to also make the jelly below, if you need it – obviously this is a pretty versatile cookie, meaning if you did have a desire to switch the jam/jelly filling for another, based on your personal preference or whatever you already have in the house, be my guest, although I do really love the grape jelly with the almond butter flavour, and I find grape jelly as a whole to be a rarity (at least, around here), so this was a treat, for sure.
For what it’s worth, to make the grape jelly I also used frozen concord grapes, as I had bought a big batch the other month or so and decided to freeze them. You can use fresh or frozen concord grapes to make the jelly below.
I’ll end my pre-amble, please find the full recipe and instructions below. If you try making these cookies, let me know how they turned out! You can drop a review or comment below, or else, holla at me on Instagram @grainfreee.
A few related recipes if you’re looking for some more cookie ideas:
- PUMPKIN SNICKERDOODLE COOKIES (ALMOND FLOUR)
- LEMON TAHINI SESAME SEED COOKIES
- PEANUT BUTTER AND JAM COOKIES
- CHERRY PIE COOKIES (ALMOND FLOUR & COCONUT FLOUR)
- HOMEMADE FIG NEWTON COOKIES (ALMOND FLOUR)
- APRICOT THUMBPRINT COOKIES (ALMOND FLOUR)
almond butter and grape jelly cookies: ingredients
- 1 cup almond butter
- 3 tbsp coconut flour
- 1/2 tsp baking soda
- 1/3 cup honey
- 1/2 tsp cinnamon
- 1 tsp pure vanilla extract
- 1 egg
- 1/2 cup concord grape jelly (jelly ingredients + directions included below if needed)
grape jelly
- 1 + 1/2 cup of concord grapes
- 2 tbsp of honey
- 1 tsp gelatin
almond butter and grape jelly cookies: how to
- if you need to make some grape jelly, prepare that first as you will need to let it sit for a bit.
- place the grapes and honey in a medium-sized pot, and bring to boil over medium heat, for approx 5 mins.
- turn down the heat to a simmer and allow to simmer on the stovetop for 35 minutes.
- remove from the heat and stir in the gelatin, whisking everything together well. transfer to a glass dish/jar and allow to cool and thicken. place it in the fridge for approximately 30 minutes to an hour.
- to make the cookies, mix the almond butter, honey and vanilla.
- add the coconut flour, cinnamon and baking soda, and combine well, before finally adding in the egg.
- once the batter is well-mixed, place one tbsp of batter per cookie on a parchment paper-lined baking tray. ensure there is enough space between each cookie to flatten it.
- wet the palm of your hand slightly to flatten each cookie.
- now, indent the middle of each cookie using you thumb, and place approx 1 tsp of grape jelly in the middle of each cookie.
- bake the cookies in a preheated oven at 350 for 11 minutes. remove from oven and allow to cool completely before you attempt to move them (as they will be bendy and soft!). store in airtight container in the fridge or freezer.
almond butter & grape jelly cookies (grain free, scd diet)
Ingredients
- 1 cup almond butter
- 3 tbsp coconut flour
- 1/3 cup honey
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1 tsp pure vanilla extract
- 1/2 cup concord grape jelly jelly ingredients + directions included below if needed
- 1 egg
grape jelly
- 1 + 1/2 cup concord grapes
- 2-3 tbsp honey
- 1 tsp gelatin
Instructions
grape jelly
- if you need to make some grape jelly, prepare that first as you will need to let it sit for a bit.
- place the grapes and honey in a medium-sized pot, and bring to boil over medium heat, for approx 5 mins.
- turn down the heat to a simmer and allow to simmer on the stovetop for 35 minutes.
- remove from the heat and stir in the gelatin, whisking everything together well. transfer to a glass dish/jar and allow to cool and thicken. place it in the fridge for approximately 30 minutes to an hour.
the cookies
- to make the cookies, mix the almond butter, honey and vanilla.
- add the coconut flour, cinnamon and baking soda, and combine well, before finally adding in the egg.
- once the batter is well-mixed, place one tbsp of batter per cookie on a parchment paper-lined baking tray. ensure there is enough space between each cookie to flatten it.
- wet the palm of your hand slightly to flatten each cookie.
- now, indent the middle of each cookie using you thumb, and place approx 1 tsp of grape jelly in the middle of each cookie.
- bake the cookies in a preheated oven at 350 for 11 minutes. remove from oven and allow to cool completely before you attempt to move them (as they will be bendy and soft!). store in airtight container in the fridge or freezer.