I’m really looking forward to this short, easy week… how about you? As kids, it was a tradition in our house that we would decorate the house for Christmas the day after Thanksgiving and start some holiday baking.
If you find yourself baking this weekend, here’s a cookie recipe we tried this weekend and loved! I’m continuing to experiment with less grains and these are made from coconut flour so they are technically gluten free and grain free.
Coconut flour requires extra liquid or eggs. It’s not a 1:1 substitute for white/wheat flour. A little goes a long way which makes the extra pricey bag worth it!
GF Raspberry Thumbprint Cookies
Ingredients (15-20 cookies)
- 7 Tbsp butter
- 5-6 Tbsp coconut sugar
- 3 large eggs
- 3/4 c. coconut flour
- 1 tsp vanilla
- low sugar raspberry preserves
Cream softened butter and coconut sugar together. Add eggs one at a time and beat until light and fluffy.
Add vanilla and coconut flour and stir to make a stiff dough.
Refrigerate 30 minutes.
Roll tablespoonfuls into balls and place them on a greased baking sheet. Use a finger to poke a small hole in the top of each and fill it with a 1/4 – 1/2 tsp of raspberry preserves.
Bake at 350 for 10-13 minutes and cool on a wire rack.
I signed up for the local Turkey trot, so if I’m really on top of things I’ll have a recap up for you on Friday. If not, enjoy your holiday week and I’ll be back on Sunday with the usual meal plan and workout recap!
How are you celebrating Thanksgiving this year? Hosting? Traveling?
Do you enjoy holiday baking?