Raw Strawberry Thumbprint Cookies
I love cookies. I have always loved cookies. In days past, I have to admit, there were days that I lived on cookies. A lot of good that did me! Now I have created a wonderful collection of raw food recipes for cookies that are tasty and healthy.
These little raw strawberry thumbprint cookies are modeled after an old favorite of mine that used poppy seeds and strawberry jam. To make them much healthier, the base is almonds, with healthy chia seeds added. Almonds are a wonderful source of fiber and monounsaturated fats, the fat that actually lowers your risk of heart disease. They also contain significant amounts of vitamin E, a wonderful antioxidant. Did you know that they can also lower the glycemic index of what you are eating? That is a great benefit!
Chia also seeds pack a wonderful nutritional punch. Chia seeds are a wonderful source of Omega 3’s and are much more stable than flax. They also don’t have to be ground to release their benefits. They are also a good source of fiber, calcium, phosphorous, magnesium, copper and iron. These little thumbprint cookies are easy to throw together and taste divine!
Strawberry Thumbprint Cookies
MAKES 2 DOZEN
- 2 cups almonds (I soaked and dehydrated mine)
- 1/2 cup unsweetened dried coconut (ground to a powder in high-speed blender or you can use coconut flour)
- 1/4 cup chia seeds
- 1/3 cup agave or liquid sweetener of choice
- 1/3 cup grape seed oil
- 1 teaspoon vanilla (optional)
- pinch Himalayan salt
- 5 strawberries, puréed
- Place almonds in food processor and process until finely ground.
- Add powdered coconut and chia seeds and pulse to combine.
- Add remaining ingredients and pulse until well combined.
- Roll into a small ball. Flatten and indent the center with your finger.
- Place on dehydrating screen and fill indentation with strawberry purée.
- Dehydrate for 6 to 8 hours at 115.
Kathleen wrote on March 14, 2012
Susan, how long do you soak and dehydrate your almonds? also, what temperature should you dehydrate them at? thanks
Susan wrote on March 14, 2012
Traditionally I soak them over-night and then dehydrate until dry…however long that takes. I dehydrate them at 115. Cheers!
Thess wrote on March 13, 2012
Hi Susan,
Thank you for sharing. I am same like you that I love cookies and this is just a wonderful replacement of clean cravings of cookies.
Barbara wrote on March 13, 2012
I am going to make these for “Movie Night” at our Raw Food Meet up Group later this month. We all bring a snack and a dessert. When I take the cover off of these beautiful pretties there is going to be swooning and then grabbing!
Kristina wrote on March 13, 2012
I have to avoid all sugars at the moment – would I need to add anything extra when I substitute stevia for the agave nectar in this recipe in order to keep the wet/dry ingredient ratio?
Maria wrote on March 13, 2012
I saw this recipe and had to try it right away. I did not have grape seed oil, so I used olive oil. The cookies still turned out great. Thanks, Susan!
karina wrote on March 13, 2012
I just love that I two days ago bought raw and dried coconut, because I just knew it would come handy. Guess I’ll try this recipe in this dehydrator week of mine.
DessertForTwo wrote on March 13, 2012
I can’t wait to try these! When I feel guilty about how much sugar I eat, I just eat raw desserts instead 😉
Dominique wrote on March 13, 2012
So timely as I see Girl Scouts at every turn pushing cookies. Thin Mints (not so thin when one can devour a package at a time), Samoas, Dos-Si-Dos, Tagalongs, Trefoils… loaded with garbage. Wouldn’t it be fun to see a RAW GS Cookie eBook? Can’t wait to try this recipe.
PS: your photos are gorgeous.
Ronn wrote on March 13, 2012
These cookies look like something I need to keep a big supply of!
Another question about grape seed oil (hope you don’t mind) – I don’t have any on hand, but would like to start a batch of these right away; could I use coconut oil instead of grape seed oil?
Thanks for all your fantastic recipes!