Last year my friend Cindy from Espresso Adventures, a Toronto based coffee blog, gifted me a bag of Ethiopia Kilenso roasted by Pilot Coffee. The sweet strawberry jam notes in this coffee were so delightfully intense, that it stood out for me as one of the most memorable coffees I had in 2013. When she gifted me a bag of this year's batch of Kilenso about a week ago, I was inspired to create a simple and sweet bite that would highlight the jammy-ness of this naturally processed coffee.
With only 6 ingredients, these thumbprint cookies are super quick and easy to make and once they come out of the oven, are guaranteed to disappear really quickly. I have followed this recipe with the help of my 3 year old nephew (twice!) and I am happy to report it is also fun and kid friendly.
This recipe makes approximately 15 to 18 cookies.
- 2 cups Almond Meal Flour
- 3 Tbsp Maple Syrup
- 1 1/2 Tbsp Coconut Oil (liquified)
- Juice of 1/2 a lemon
- 1/4 tsp salt
- roughly 1/3 cup of your favorite Strawberry Jam
- Preheat oven to 350 degrees.
- Place almond meal, syrup, coconut oil, lemon juice and salt into a medium sized bowl and mix with your hands until all ingredients are thoroughly combined.
- Roll 'dough' into 3/4 inch balls and place on a parchment lined baking sheet.
- Press your thumb into the center of each ball leaving a divot for the jam (you may need to use your fingers to help the cookie maintain a nice shape while you are pressing your thumb in)
- Spoon dollops of jam into the divot of each cookie.
- Place in the oven and bake for 12- 15 minutes, or until you can see that the underside of the cookie has browned.