We made it through another week you guys!! As I write this, we are officially 5 weeks into quarantine and honestly, it’s going by really quickly. I guess because days look so similar and in the weirdest twist for a person like me, there isn’t really any looking to the future. It is all about living in the moment and paying attention to exactly what we are doing now. Veeeery trippy. Trying hardest to apply it to my relationships with Pete and the girls, knowing that likely, we will never have this opportunity again. Also! If you follow me on Insta-stories, then you know that my older brother Chris has come to stay with us until quarantine is over. The kids are basically in hog heaven. Not only is it someone besides Pete and I to hang out with, but he is also their “big kid” uncle that brought games, halloween masks, wigs and a whole assortment of stuff for them to play with, including a huge heavy bag so Coco can box with him. It’s pretty funny.
Ok, I will stop talking about life and celebrate the fact that I got it together to make, shoot and write a new recipe for you guys!! My traditional Angel thumbprints are probably my favorite cookie. But they are so Christmasy to me, and I wanted a spring version. Also I had a bunch of limes that were getting kind of sad and I wanted to use them up. So when I was in the middle of our tropical Mango Margarita/Enchilada making the other day, I also made a batch of these cookies, not knowing what the final outcome would be. I am very happy that I went for it, because they are exceptionally delicious.
Crispy and chewy, with a distinctive lime flavor (I feel like citrus often gets lost in GF baked goods, so I am pleased about this!) and a subtle coconut flavor, these cookies are wonderful! My favorite is with the blackberry jam (and wishing I made them with Apricot too!) but Coco’s favorite is the raspberry jam. Whatever you like, I think that these are an easy and tasty cookie that definitely feels seasonal and you probably have the ingredients!
- 1 cup coconut oil (in solid form)
- ¾ cup sugar
- Juice of 1 lime
- Zest of two limes
- 2 cups Gluten free 1:1 flour (I use Bob's Red mill in the light blue bag)
- 1 cup shredded unsweetened coconut
- ¾ teaspoon kosher salt
- 1-2 tablespoons unsweetened coconut milk (or other non-dairy milk)
- Jam or jelly (I used blackberry and raspberry)
- Preheat the oven to 325 degrees and prepare a sheet pan with parchment or a silpat
- In the bowl of a standing mixer fitted with a paddle attachment, beat together the coconut oil, sugar, zest and lime juice until smooth.
- Add the flour, salt and coconut to the mixing bowl.
- Beat together the dough until well combined. It will be a little crumbly, but mostly hold together when pinched. Add the non-dairy milk until the dough just comes together.
- Form the dough into golf ball sized rounds (I used a cookie scoop) and space evenly on the sheet pan (they will barely spread.)
- Gently press your thumb into the center of the cookie to make an indentation. Because I like a lot of jam, I do two thumb indentations, side to side so that more jam can be in the cookie.
- Using a small spoon, fill the indentations with jam or jelly.
- Bake for 19 minutes at 325 degrees or until slightly golden around the edges.
- Let the cookies cool before serving. Store in an airtight container at room temperature or in the freezer. Makes 16 large thumbprint cookies or 22 medium cookies.
These are so easy to make and taste incredible! Only problem is that I can’t stop eating them!
These cookies are amazing by any standard which the fact that they are GF DF and began make they rock! I added a powdered sugar glaze ones they cooked! Now that is a party in your mouth!