Dear Shine Community –
We all start the new year off with the best laid plans: diet, exercise, more time on self-care. Now that February has arrived, many of our goals and resolutions are distant memories. That’s why I am so excited to introduce Karla Salinari from FlipBox as a new food and nutrition blog contributor. Karla strikes the perfect balance between healthy baking and delicious taste!
This month, she shares a simple recipe for healthier thumbprint cookies… a perfect gift for Valentine’s Day.
Stay tuned for pop-up events and workshops with Karla and our friends from FlipBox!
Keep shining –
Aaron Goldschmidt, founder & director
Inspired by traditional thumbprint cookies, these tiny bites are gluten-free and made with better for you ingredients like honey and coconut oil and are free of refined sugar and processed flour.
Enjoy this simple, delicious treat anytime of the day!
- 1/2 cup coconut oil
- 1/2 cup honey
- 1 egg, beaten
- 1 Tbsp vanilla extract
- 2 1/2 cups gluten-free oat flour
- 1/4 tsp baking soda
- 1/2 salt
- 1/2 tsp ground cinnamon
- Jam or filling of your choice such as blackberry, strawberry, or dairy-free chocolate chips.
- Preheat the oven to 350° F. Line 2 baking sheets with parchment paper or silicone mats.
- Place a small saucepan over medium heat, combine the coconut oil and honey and heat until liquefied. Careful not to boil.
- In a mixing bowl, add the egg and vanilla. Then carefully pour the coconut oil and honey mixture and whisk to combine.
- In another mixing bowl, combine the gluten-free oat flour, baking soda, cinnamon and salt.
- Add the wet mixture to the dry mixture and combine. Set aside and let settle, 5-10min or until the dough thickens.
- Scoop the dough into 1-inch balls with a cookie or ice cream scoop and place on the prepared baking sheets 2 inches apart.
- Press a thumbprint into the center of each ball, about 1/2-inch deep.
- Place cookies in the oven to bake 6-8 minutes, until lightly browned at the edges.
- Remove from the oven and immediately add a dollop of jam, enough to fill the well. Put back in the oven and let cook for an additional 3-5 minutes.
- Cool cookies on the baking sheet. Serve and Enjoy!
By Karla Salinari for Shine