Thumbprint Cookies

Delicate and chewy, this is an easy recipe to adapt. Read the notes above to see how I adapted this from a dairy version and for ideas on how you might further adapt it to meet your needs.


3 tablespoons pureed pear

3 tablespoons coconut oil

1/2 cup palm shortening (Spectrum Organic is soy free)

3 tablespoons maple syrup

3 tablespoons honey

1 teaspoon pure vanilla extract

2 tablespoons whole psyllium husks

1/3 cup coconut flour

1/3 cup sorghum flour

1/3 cup white rice flour

1/3 cup tapioca starch

1/2 teaspoon sea salt

1/4 teaspoon baking soda

Your favorite jam


  1. Preheat the oven to 350 degrees F. Set aside two cookie sheets.
  2. Cream together the pear, coconut oil, shortening, maple syrup, honey, vanilla, and psyllium with an electric mixer or in a food processor.
  3. Whisk together the flours, salt and baking soda. Blend into the wet mixture until completely mixed.
  4. Shape into small balls and place on the cookie sheets. Use your thumb to make an indent in each cookie. Fill with about 1/4 teaspoon of jam.
  5. Bake for 12 minutes. Let cool completely.

Notes: If you can't find a sugar-free jam, you could make a fruit puree by blending your favorite dried fruit with a little liquid (water or non-dairy milk) and adding liquid sweetener (honey, maple syrup) to taste.

An original recipe by Iris Higgins @The Daily Dietribe