Blackberry Thumbprint Cookies – 2ways. The perfect additions to these chewy cookies…fresh Rosemary & dark chocolate. During our run this morning, Max caught the scent of a fox. I saw it first, and managed to keep my cool – can’t say the same for him. Anyone know what it’s like going for a ‘jog’ with a hound?? Nearly impossible. Screeching stop, go, stop…scent trail…go, go, go!! Max is ALL 4wheel drive when he catches a scent. For a medium size dog, he’s packing a TON of power. Luckily, his human use to handle 1,600pound steeds and was able to maintain a solid grip on the leash. When we arrived home, I was back in pure bakery-esque bliss. Ahh, the smell of fresh baked goods. I practically melted into the sofa while catching my breath.
With a hint of Rosemary in the jam and the addition of dark chocolate, these cookies make for one delicious chewy treat.
- 3 cups fresh blackberries, washed
- 1 tbsp fresh lemon juice
- 2 tbsp pure maple syrup or raw honey
- 1 large sprig fresh rosemary
- 1&1/2 tbsp arrowroot powder
- 1/2 cup almond flour
- 1/2 cup spelt flour
- 1/3 cup cacao powder *optional - add 1/3cup more almond flour if omitted
- 1/2 tsp baking soda
- 1/3 cup apple puree or sauce, unsweetened
- 1/2 cup coconut palm sugar
- 3 tbsp almond butter
- 1 tbsp ground flaxseed
- 1 tsp pure vanilla extract
- 1/2 tsp sea salt
- 1/2 cup non-dairy dark chocolate chips
- 1&1/2 tsp coconut oil
- 1/4 tsp sea salt
In a pot over med./low heat, add the blackberries and lemon juice. Place the lid on. Stir occasionally once you see that the berries starting to break down - within 5-7mins. Once the berries have broken down (use the back of the spoon to assist if needed), remove the lid.
Add the maple syrup or honey, and rosemary sprig. Stir. Turn the heat to low and continue simmering for another 30-35mins, or until syrup-like (slowly runs off back of metal spoon).
Remove from heat, and pull out the rosemary sprig - keep an eye out for any loose rosemary needles that may have fallen off the stem. Slowly sprinkle in the arrowroot powder, whisking well as you go. *I used my held held blender and pulsed a couple times in the pot to remove any lumps. Pour the jam into an airtight container and store in the fridge. Good for 2-3weeks.
*You'll need a standing mixer for this recipe.
In a bowl, add the almond flour, spelt flour, *cacao powder, and baking soda. Stir until combined. Set aside.
In the standing mixing bowl, add the apple puree, coconut palm sugar, almond butter, flaxseed, vanilla, and sea salt. Mix on low until smooth - about 3mins.
Still mixing on low, slowly add the flour mixture. Continue mixing just until combined. Turn off mixer and remove the bowl.
Preheat the oven to 350*F. Prepare a baking sheet with parchment paper.
Drop 1tbsp scoops one at a time of the cookie dough onto the baking sheet, evenly spacing apart. Lightly dampen your hands with water and roll each cookie into a ball, and then dampen your thumb and gently press a 'print' into the centre of each cookie. *You'll want the print deep enough to hold the jam, but not so deep that you lose the bottom of your cookie. Spoon in enough jam so it's at about the same height as the cookie dough surrounding it.
Place in the oven and bake for about 12-15mins, or until the outside of the cookie is semi-firm when touched - they'll firm up even more once cool. Remove from the oven and allow to cool.
Fill a double boiler 'base' pot with enough water to boil, but so the water is not touching the pot/bowl that will be placed on top of it. Bring the pot of water to a gentle boil. Place the pot/bowl on top of the pot of boiling water. In the top pot, add the chocolate chips and coconut oil. Stir while the chocolate and oil melt. Add the sea salt. Stir. Turn off the heat.
Either dip the base of the cookies into the melted chocolate or use a fork to drizzle the chocolate over top. I leave the cookies on the parchment paper while drizzling, and/or place them back on once dipped. To cool the chocolate quickly, place in the refrigerator for about 25mins.