Thursday, July 18, 2013


There's just something delightful about these little bite size thumbprint cookies.  The cashews in this cookie almost give it that buttery-ness that you crave in shortbread cookies.  The balance for the cookie dough with the sweet raw fresh jam is just delicious.   Give it a try and change up your jam easily.  I definitely want to try figs on top of these cookies!


For the jam
1 cup organic strawberries
1/2 teaspoon psyllium husk powder*
1 teaspoon raw agave or raw honey
Blend all the ingredients together to the desired consistency.  Transfer the mixture to an air tight jar or container and let it chill for 15 minutes.  Voila, you now have your jam!  I love this jam.  It tastes so fresh you can't go wrong.
If you want it just a tad firmer, then use 3/4 teaspoon psyllium husk.
*To learn more about psyllium husk check out this link.  The psyllium husk powder asks as a thickening agent.  Only a small amount is needed.  

For the cookie
1 cup raw cashews 1/2 cup raw almonds 1 cup dates 1 teaspoon vanilla extract or 1 vanilla bean 2 tablespoons maple syrup or agave

Process the nuts in your food processor until finely chopped.  Add in the dates and process until the ingredients are mixed well and it starts to get moist from the dates.  Add in the vanilla and maple syrup or agave and process to combine.  Shape the dough into 1" diameter cookie dough balls, place on wax or parchment paper lined tray and press the center down with your thumb.  Spoon the desired amount of jam on top of each cookie and then place them in the refrigerator to chill for 30 minutes. 

Now they are ready to eat with along with your favorite tea!


Join the discussion!

Do you have a favorite raw cookie?  We'd love to hear what it is. Please share in the comments below. Links are welcome!

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