almond butter & grape jelly cookies (grain free, scd diet)
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.
Servings: 19 cookies
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.