We have a sickness in this family. I believe it’s known officially as Condiment Hoarding. The main symptom of this disease is the purchasing of new jams, mustards, and various other spreads just because they come in pretty packaging or interesting new flavours. A secondary symptom is the opening of many of these jars, even before others are finished, because those afflicted with this devastating disease can’t help but want to taste the infinite variety of spreads the world has to offer. The most telltale sign that one is afflicted with Condiment Hoarding is a fridge crammed full of jars of all shapes and sizes, most of which are half-full. Ours is such a fridge, I’m afraid to say.
I made these cookies really just as an excuse to open and try my Peach Cardamom Jam. We already had several jars of jam open in the fridge, including a commercial sugar free one. But no, I was itching to open my homemade jam and I needed a really good excuse, more than just wanting something to spread on my low carb bread! Cookies are always a good excuse, n’est-ce pas?
These cookies are incredibly quick and easy to make. They are simply an almond version of the flourless peanut butter cookies that are everywhere on the internet. I came up with them when I first went low carb and was experimenting with various nut butters. They are so wonderful and easy, and you can use almost any nut butter to make a different variation, as I did with my Not-ella (chocolate hazelnut) version. When I was chomping at the bit to open my jam, it occured to me that this cookie would make a good base for a jam thumbprint.
The Results: The cookies themselves were just as good as I remembered them. I love the flavour combination of the almond and coconut, it is reminiscent of an almond joy candy bar (minus the chocolate, obviously). They did make a good base for a jam thumbprint, as they are easy to mold into the desired shape and they don’t rise too much. My only complaint is that the subtle flavours of this jam, the cardamom and vanilla, got rather lost in the final product. Perhaps a one-note jam, such as plain raspberry, would hold it’s own a bit better against the almond and coconut.
Almond Coconut Jam Thumbprints
1 cup almond butter
⅓ cup granulated erythritol – if you like your cookies very sweet, you can put up
to ⅔ cup in. Or add a little stevia for extra sweetness
¼ cup unsweetened shredded coconut
1 large egg
approx. 3 tablespoon of any flavour sugar-free jam
Preheat oven to 325F and line a baking sheet with parchment paper.
In a medium bowl, mix together almond butter, erythritol, coconut and egg. Mix well until it starts to come together and thicken.
Roll a tablespoon of dough between palms, and then flatten to about ½ inch thick. Create a circular indentation with thumb or finger in the middle of each disk. Repeat with all of the dough.
Spoon approx. ¼ to ½ teaspoon of jam into each cookie. Do not overfill or jam will melt during baking and run out of the cookie.
Bake 12-15 minutes or until cookie is set and lightly browned. Cool completely on pan.