2 Tablespoons maple syrup, agave or honey (see Notes)
1½ Tablespoons melted coconut oil
2 to 3 Tablespoons water
2 Tablespoons fruit jam (optional)
Directions
Wash hands with soap and water.
Set oven to 350 degrees F.
In a medium bowl, stir together the almond flour, hazelnut flour and cinnamon, if desired.
Add syrup and oil. Stir to mix in evenly.
Add 1 Tablespoon water at a time, stirring after each addition. The mixture will appear crumbly but will hold together to form a cookie.
Scoop 2 Tablespoons of mixture into your hand and shape into a ball. Press your thumb gently into the center of the dough to form a thumbprint. Place cookie on a parchment-covered or lightly-greased baking sheet.
Add a small amount of jam (any type) into the thumbprint of each cookie.
Bake for 10 to 12 minutes or until the bottom edges of the cookies begin to brown.
To avoid breaking the cookies, let them cool completely before taking them off the pan.
Refrigerate or freeze leftover cookies in an airtight container.
Notes
Look for nut flours in the baking section of your grocery store. For best quality and freshness, store nut flours in an airtight container in the refrigerator or freezer.
If almond or hazelnut flour is coarsely ground, sift before measuring.
Try making your own nut flour in a food processor. Use short pulses of about 1 second each. Stop and scrape the bowl about every 10 seconds to be sure the grind is even and to stop before you grind the nuts into nut butter.
You can substitute an all-purpose gluten-free flour for the almond flour.
No coconut oil? Use vegetable oil or melted butter or margarine instead.
Try a small piece of chocolate or a hazelnut in the thumbprint instead of fruit jam.
Honey is not recommended for children under 1 year old.
Combine the flours, sugar, baking powder, baking soda and salt in a medium bowl. Mix well.
Add raisins and mix lightly.
In a small bowl, combine melted butter and buttermilk. Add liquid ingredients to flour mixture; mix gently.
Spoon dough into 9 equal mounds on a greased baking sheet.
Bake until well browned, 18-20 minutes.
Serve hot or at room temperature. Best eaten the same day you bake them.
Refrigerate leftovers within 2 hours.
Recipe Notes
Substitute vegetable oil for the butter to reduce saturated fat.
Try other dried fruit.
Sprinkle with cinnamon before baking.
Try mixing in 1 1/2 teaspoons grated lemon or orange zest (grate the outer colored part of the peel).
No buttermilk? Place 1 Tablespoon of lemon juice or vinegar in measuring cup and fill to the 1 cup line with milk. Stir and let set to thicken slightly.
Whole-wheat flour can be replaced with all-purpose flour.
6 mini Hershey’s special dark chocolate bars (chopped)
2 cups plain nonfat greek yogurt
2 tbsp honey or 4 packets artificial sweetner
1 tsp vanilla extract
¼ cup skim milk
6 tbsp whipped topping
2 cups fresh raspberries
Directions:
Add the chopped chocolate to a microwave-safe bowl. Microwave the chocolate on high for 1 minute, then stir. If not completely melted, microwave for 30 more seconds, then stir until all chunks are melted. Do not overcook.
In a medium mixing bowl, whip the Greek yogurt with an electric mixer until fluffy. Add the honey, vanilla, and milk and beat some more. Then add the chocolate, a small amount at a time, beating in between additions.
Once all of the chocolate is mixed into the yogurt, divide the mousse into 6 portions and top each portion with 1/3 cup raspberries and 1 tablespoon whipped topping.
