No B.S. Healthy Thumbprint Cookies

INGREDIENTS

• 1/4 teaspoon pure monk fruit
• 2 Tablespoons dark maple syrup
• 3 Tablespoons olive oil
• 2 Tablespoons nut milk (or chickpea milk – your choice)
• 1 egg yolk
• 1/2 teaspoon vanilla
• 1 Tablespoon ground flax
• 1 cup flour (you can use gluten free, regular flour, or sprouted flour – I use the sprouted)
• 1/4 teaspoon salt
• Unsweetened/fruit sweetened jam (your choice of flavor)

DIRECTIONS

NOTE: If you can’t find pure monk fruit, you can order it online. Most monk fruit you find in the store (such as Lakanto brand) will have Erythritol in it, which is not ideal and won’t work the same in this recipe since it’s made to be a 1 to 1 sugar swap. So I highly recommend getting the pure stuff as it’s more concentrated.

SECOND NOTE: If you’re used to really sweet cookies, these may not seem sweet enough for you. You can double the amount of monk fruit if you want, but give it a try. The thing I noticed most about sugar is when you lay off it for awhile, mildly sweet things actually taste better.

Mix all the wet ingredients together in a bowl, then mix in the dry ingredients. Once everything is well mixed, it will be a nice ball of dough that is not too sticky and not too dry. If for any reason it’s too dry and crumbly, you can add a tiny bit more of the nut milk.

Cover the bowl and chill the dough for an hour in the fridge.

Pre-heat the oven to 350.

Roll 1″ balls of dough onto a cookie sheet. Push your thumb into the middle of the dough to make a slight indent.

Bake for about 12 minutes.

Let cool on a rack if you have one.

Get out the jam and a small spoon and spoon jam into the indent of each cookie.

Makes 12 small cookies.

Since these have egg in them and the jam, I recommend putting the cookie in an air tight container in the fridge. Technically, they’d probably be good for like 2 weeks in the fridge but I’ve never had them last that long because I eat them before then!

NUTRITION INFO PER COOKIE

• Calories: 75 (approx.)
• Total fat: 4.3g
• Saturated fat: 0.7g
• Trans fat: 0
• Polyunsaturated fat: 0.5g
• Monounsaturated fat: 2.6g
• Cholesterol: 15.4mg
• Sodium: 50.3mg
• Total Carbohydrates: 8.6g
• Dietary fiber: 1.4g
• Sugar: 2.8g
• Net carbs: 7.2g
• Protein 1.7g