Healthy(er) Thumbprint Cookies (Low Glycemic)

This recipe was inspired by the Forks Over Knives Cookbook.  I made some of my own changes, though, like adding an egg and using half almond flour.  Substituting almond flour is a good way to cut back on carbs, because pretty much all flours are converted by your body into glucose and spilled into your blood stream almost as quickly as normal sugar.  Whole grain flours are better than others, but should be used in moderation.  If these ingredients are foreign to your pantry, I suggest you start adding them.  I’ve been trading out my pantry for the last few months, creating a new “normal.”  It’s worth it!  You can save money (and empty calories) by filling your shopping cart up with mostly produce, and smaller amounts of processed foods, meat, and dairy.

1/4 Cup Almond Butter

1/4 Cup Coconut Oil

1 Egg

3/4 Cup Sweetener of Choice (I like agave, xylitol, coconut sugar, and raw sugar…usually I use half xylitol and half something else, so that the GI stays low)

2 Tsp Vanilla

3 Tblsp Ground Flaxseeds

1/2 Cup Chopped Walnuts or Pecans

1 Cup Almond Flour

1 Cup Whole Oat Flour or Brown Rice Flour

1/2 Tsp Xanthan Gum

1/2 Tsp Salt

1/2 Tsp Baking Soda

Jelly or Thawed/Drained Frozen Berries

Mix the wet ingredients (except the jelly/berries) in your food processor, then add the dry.  Spoon onto a baking sheet that is lined with parchment paper.  Dip your thumb in water to avoid sticking to the cookies, and make a thumbprint in each one.  Add jelly or berries to each cookie.  Bake at 350 degrees for about 12 minutes.