Today I filled out a mandatory health assessment at the office (an on-line form in which you answer questions about your sleep, perceived stress, diet, cholesterol, blood pressure and other biometrics). I don’t have accurate data on blood pressure or cholesterol at the moment so I left those numbers blank…and the form AUTO-GENERATED that I have high blood pressure and high cholesterol based on what I’d entered in the dietary section. If you eat plenty of fat and animal products, a moderate amount of vegetables, little fruit, and no grains then a conventional health assessment gives you a low score. Surprise, surprise. I’m going to try and hold my temper until the free screenings are offered at the office next month. I can’t wait to get some real numbers with which to argue against my auto-generated score (fingers crossed that my numbers are good)!
I’ll cheer myself up by thinking about these cookies, which come together in five minutes, provided your pantry is stocked with almond flour. Blueberries are pricey in my neck of the woods at the moment, but they go far in this recipe (each cookie just gets a dollop). This recipe is perfect for a last-minute father’s day surprise, because the extent of the recipe is loading all of the ingredients in a food processor (or you can simply mix by hand) and then they’re shaped, daubed with mashed blueberries and baked!
I adapted these from a lovely recipe for Almond Double Thumbprint Heart Cookies that I found after a Google search for “paleo thumbprint cookies”. The ratios of wet to dry from the original recipe seemed a little off when I made the dough, however, so I changed those a tad and also converted the cookies into a cinnamon version of themselves. But Wicked Good Kitchen did much of the heavy lifting on the cookie recipe, many thanks!
- 2½ cups almond flour
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon + more for dusting
- ¼ cup coconut oil
- ¼ cup honey
- 1 tsp pure vanilla extract
- ½ cup blueberries
- Preheat oven to 350F. Line a cookie sheet with parchment paper, set aside
- Mix all dry ingredients in a food processor, pulse once or twice to mix thoroughly. Add the rest of the ingredients except blueberries, mix thoroughly.
- Using your hands or a cookie scoop, shape the dough into balls, then flatten slightly and make an indention in the top of each. Position on the parchment paper-lined cookie sheet.
- Using a fork, mash the blueberries into a pulp and position a teaspoon or so of the mash into the indentation of each cookie.
- Bake for 10-12 minutes in the preheated oven, until cookies are firm but not burned on the underside. Allow to cool, dust with cinnamon and serve.