Fig & Almond Thumbprint Cookies
I don’t care what anyone else says. Figs are an end of summer and fall staple for me. They’re shaped similarly to a pear and just bring me back to my childhood days of eating fig newtons right out of the box.
Thumbprint cookies are probably my favorite to make. I really love that it always feels like a tiny surprise when I get to bit into the center which is thick and almost caramelized from the oven. It’s the perfect sugar free, grain free and paleo treat. If you have autoimmune or gut health issues, these are perfect to have as part of a light breakfast or snack during the day.
And if you need an AIP (Autoimmune Protocol) alternative, I’ve got you covered with an almond flour substitution below. while almond flour makes this cookie soft and fluffy, using an alternative is just as delicious . I can’t wait for you to try it!
Ingredients needed:
Apple sauce: I’m using plain apple sauce. When buying this from the store look for one ingredient on the packaging - apples. That’s it. Anything else is excess and not needed.
Almond flour: Almond flour is made from blanched ground almonds. Do not confuse this for almond meal which includes grinding the skin. Almond meal is course and will not work the same in recipes. Look for fine ground blanched almond flour. If you are allergic to almonds, tiger nut flour is an excellent alternative to try.
Coconut flour: Coconut flour comes from the flesh of the coconut. It is then dried and powdered. One of my favorite things about coconut flour is that it can be eaten raw! If you don’t like the taste of coconut flour or milk, I assure you it is just because your taste buds have not gotten used to it yet.
Tapioca flour: Tapioca starch comes from the cassava plant and is the starch of the cassava root.
Collagen: The Collagen I use in this recipe is bovine collagen and I add it in as an additional binder, but if you don’t have any, feel free to omit.
Substitutions:
Almond flour: If you are looking for an alternative to almond flour can substitute either tigernut flour or cassava flour. Both can act as a 1:1 sub in many recipes. I usually purchase my almond flour from Trader Joe’s or Anthony’s on Amazon. Although I have not tested this recipe using tigernut flour, it should work fine. But know you will likely have a different consistency in your cookie. If using tigernut flour is out of reach for you, cassava will work as well. I prefer to use Otto’s brand of cassava flour on amazon and have seen a difference when trying different brands.
Arrowroot flour & Tapioca Starch: In most recipes tapioca starch and arrowroot flour are basically interchangeable. When indicated, you may swap one out for the other. I purchase these from almost any grocery store - HMart, 99 Ranch, Whole foods, etc or on amazon. I am not preferential to any one particular brand. They all work equally from my experience.
Ingredients:
(Makes 6-8 cookies)
113g apple sauce
1/2 cup olive or avocado oil
1/2 cup almond flour
1/2 cup coconut flour
1/2 cup tapioca flour
1 tsp baking soda
50g collagen powder (optional)
1/2 pound fresh figs
Preparations:
Add the apple sauce and avocado or olive oil to a large bowl and stir together until they are combined well.
Add in the flours and baking soda and form into a soft dough.
Use an ice cream scoop to form the dough into equal sized balls. Press your thumb into the center of one cookie and create a small divot. Repeat for each additional cookie. Set this aside.
Set your oven to 325F. While the oven heats up, prepare your fig mixture. Wash them first. Then, remove the stem and slice them in half with a pairing knife.
Place them inside a small saucepan and let them cook down until they resemble a pile of mush. I like to use an immersion blender here but if you do not have one you can just transfer to a food processor to blend it up. Turn off the heat and finish the cookies.
While the mix is still warm to the touch, drop a dollop or two of filling into the center of each cookie. Repeat until all the cookies are filled.
Bake for 8-10 minutes at 325F until the edges are beginning to brown and the bottom is crisp.
These will keep in the fridge for up to five days.
