Food allergies and intolerances SUCK. Especially around the holidays! Believe me, I have been there! I used to have a long list of foods I couldn't eat, which made me feel like a complete weirdo at office parties and family get-togethers. But thankfully after healing leaky gut syndrome and tons of Chinese medicine treatments to address food sensitivities, I can eat all the things (yes, even gluten on occasion).
Yet I still choose to develop recipes to suit those with additional food restrictions beyond Paleo. Why? Because I find it so fulfilling to serve people who are in need of guidance from someone who has already walked the path that they are on!
2 years ago I wrote an eBook called The Allergy Free Holiday Table, full of compromise-free recipes that are all top 8 allergen free, AIP, Paleo, gluten-free, dairy-free....yet they taste good enough that non-restricted eaters gobble up all the recipes!
This recipe for AIP Paleo Thumbprint Jam Cookies is a sneak preview into my eBook! I hope you enjoy it!
Here's a peek at a few more recipes from the eBook:
AIP Paleo recipes everyone will enjoy eating
The recipes inside are all SO good that everyone will love them at holiday feasts and gatherings. In many cases people will be none the wiser that you made gluten-free, grain-free, dairy-free, egg-free, nut-free holiday dishes!
There are even recipes for traditional Southern turkey dressing (a fan FAVORITE!) plus green "bean" casserole (yes, with crispy fried onions and everything!)
If you're worried about how to host an AIP Thanksgiving then I think you'll be quite pleasantly surprised at how accessible it can be thanks to the recipes in this eBook!
And now, the recipe!! Enjoy these AIP Paleo Thumbprint Jam Cookies! <3
AIP Paleo Thumbprint Jam Cookies from The Allergy Free Holiday Table
Easy, pretty, delicious, and totally AIP! These thumbprint jam cookies are the perfect dessert or snack to share this holiday season - even non-restricted eaters will love them!
- 1/2 cup sifted coconut flour
- 1 cup finely shredded coconut
- 1/3 to 1/2 cup sweetener of choice (coconut sugar, honey, sucanat, etc.)
- 1/4 tsp unrefined salt
- 1/2 cup coconut oil, melted
- 1 tsp vanilla extract (use alcohol-free or powder if you are concerned about the alcohol, but the flavor is NOT as intense as alcohol-extracted vanilla)
- 1/2 tsp ground cinnamon
- 1/3 cup or less of jam, jelly or preserves, in your choice of flavor(s) (read lables!)
- Preheat oven to 350 degrees Fahrenheit.
- In a large mixing bowl, combine dry ingredients (coconut flour and shreds, sweetener if dry, salt, and cinnamon) and sift together evenly.
- Add vanilla and coconut oil (and sweetener if liquid), and blend well with a sturdy spoon.
- To form each cookie, make a ball from 1 teaspoon of dough, and press into a mini muffin tin greased with coconut oil.
- Hollow out an indentation in the middle of the cookie with your thumb, pressing dough up on sides uniformly.
- Bake for 10 minutes until browned.
- Allow to cool for 10-15 minutes before trying to remove them. Gently prod the cookie cups out with a butter knife. Be very careful moving them, as they tend to crumble when warm. (Let them rest a while longer to cool if they fall apart.)
- After cooled, use two spoons or your fingers, and fill the cookie cups about 3/4 full with jam (about 1/2 tsp jam for each).
- Will keep in an airtight container for several days, but cookie texture is best on first day.
Cook time: 00 hrs. 10 mins.
Total time: 15 mins.Tags: AIP, Paleo, Autoimmune Protocol, Gluten-Free, Dairy-Free, Top 8 Free, Dessert, Cookies
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