Description
Easy paleo thumbprint cookies made with cassava flour and leftover cranberry sauce.
Ingredients
Scale
- 1/2 cup tahini (salted)
- 3 Tbsp raw honey
- 1 tsp vanilla extract
- 1/4 cup + 1 Tbsp cassava flour (42g)
- 1/2 tsp baking soda
- 1/2 tsp apple pie spice (or cinnamon)
- 1/8 tsp salt
- 1/4 cup Paleo Cranberry Sauce
Instructions
- Preheat your oven to 350 degrees F.
- In a large mixing bowl, combine tahini, honey and vanilla.
- Mix in the cassava flour, baking soda, apple pie spice and salt. Mix with a spatula until well combined.
- Use a small cookie scoop to scoop the dough, then roll it into a ball (each cookie is about 1 tablespoon in size). Place the cookie dough on a baking sheet and use your thumb to make an indentation in the middle.
- Scoop about 1/2 tsp of cranberry sauce and place it in the center of the cookie, where you made the indentation.
- Place the cookies in the oven and bake at 350 degrees F for 10-12 minutes.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack.