Jam Thumbprint Cookies (Gluten Free/GAPS)

Gluten-Free | GAPS/SCD compliant
Makes 36 cookies


I like to soak/sprout/dehydrate a big batch of almonds, then grind the almonds in my Wonder Junior to make almond flour.



2½ C. almond flour
¼ C. date paste (or pitted dates turned into paste)
½ C. ghee
1 egg
2 T. honey
1 t. vanilla extract
1 t. sea salt
raspberry jam (fruit-juice sweetened)

In stand mixer bowl, combine date paste, almond flour, ghee, egg, honey, vanilla, and sea salt. Mix well. Refrigerate dough for about one hour.

Preheat oven to 350°F.

Use small cookie scoop to drop balls onto cookie sheets. Press flat with heel of hand, then make a large well in the center with either:
a) Pampered Chef mini tart shaper. (faster and more uniform)
b) your thumb and forefinger. (it will look like a volcano crater)

Use a teaspoon to fill craters with jam. Bake until light brown, about 20 minutes. Rotate cookie sheets halfway through to ensure even cooking. Remove carefully from cookie sheets with stiff metal spatula, and cool completely on cooling rack.

About Angela Taylor

View My Website: www.brainfoodcookbook.com

The BrainFood Cookbook contains recipes used by author Angela Taylor to successfully recover her child from Autism. The recipes are gluten-free, and based upon the Specific Carbohydrate Diet (SCD) and Gut and Psychology Syndrome Diet (GAPS) which are becoming ever more popular in the Autism community. The Brain- Food Cookbook aims to inspire busy parents who are desperate to heal their children, but may be daunted by learning a whole new way of cooking. With clearly explained delicious recipes, it will appeal to both gourmet and inexperienced cooks alike. This book aims to demonstrate the power of food in changing lives like none other before it.

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