The Holiday season has arrived which means these Gluten Free Dairy Free Thumbprint Cookies are making their debut!
During this time of year, cookies are being baked all across the world! Gotta leave a plate of cookies and a glass of milk out for Santa! I have a few tried and true favorites, but this Holiday Thumbprint cookie recipe is new to me. Moreover, these gluten free dairy free cookies are a perfect choice for those with dietary restrictions, offering a scrumptious option for everyone to enjoy.
A New Holiday Favorite
I’d be lying to you if I said I have enjoyed Thumbprint cookies all throughout my childhood and the truth is this is my first experience with them! I’ve never really been a fan. Maybe that’s because they were all made with wheat flour and my interests were in the gingersnaps, snowballs, and shortbread cookies. Oh, and anything Christmas crack, bourbon-soaked or dipped in chocolate!
These will now and forever be in my Christmas cookie rotation. I can’t believe it took 30+ years, but I’m finally enjoying these perfect Christmas cookies. And I highly recommend you do too!
The Basis of this Holiday Thumbprint Cookie
Food Blog – Eating Bird Food
I stumbled across this recipe when attempting to create a gluten-free cookie to bring to Thanksgiving. After some brainstorming and Google searching, I found a wonderful recipe by Brittany the creator of the food and recipe blog, Eating Bird Food.
It brings me so much joy to share this recipe, inspired by Brittany’s recipe for Almond Flour Thumbprint Cookies, with you. Using Brittany’s recipe as my base, I slightly adjusted this almond flour cookie based on my preferences.
I love this recipe because it’s so easy and simple! However, I am also partial to almond flour, I think it’s super underrated in the food world, especially for desserts. Honestly, this recipe is better with almond flour vs regular wheat flour.
Almond Flour Thumbprint Cookie Dry Ingredients
Almond Flour: A little unknown secret, I love almond flour. It’s just so tasty. Make sense, I love nuts.
You won’t miss the flour in these cookies, the almond flour makes these cookies so deciding, nutty, and buttery.
Salt: The salt is the finishing touch for this delicious cookie dough, and a little goes a long way. There is something about the combination of sweet and salty that is Holiday Thumbprint Cookie perfection.
Almond Flour Thumbprint Cookie Wet Ingredients
Butter: Well of course butter! More butter for the buttery cookie effect. As Brittnay’s recipe states, you can use a different fat here, i.e. coconut oil, or margarine. But, I am all about the butter.
Sugar: I genuinely enjoy using coconut sugar when baking. The flavor is nutty with a slightly caramel taste. I also love the caramel color of coconut sugar, resulting in a nice golden-brown coloring in my cookie.
Vanilla Extract: Let’s give these cookies a little extra flavor shall we? I enjoy the taste of vanilla, but you can try any other flavor combinations. For example, swap vanilla for almond extract or even lemon, orange, or perhaps rum!
I love to swap vanilla extract for orange or lemon. I’ll even add a bit of citrus zest to the dough, too!
Almond Flour Thumbprint Cookie Fillings and Toppers
Jam: And last but certainly not least, the jam!
I have my favorite brands, i.e. Bonne Maman, Stonewall Kitchen, or Dickinson’s. Homemade jam would taste wonderful on these cookies too. To make your cookies even more festive try a deep red jam like raspberry or cherry!
Optional: Powdered Sugar for Dusting: This is an optional extra step because these cookies are divine without them.
I love this addition because it really adds to the festive feelings I have during this time of year. The deep red of the jam represents Santa’s suit and the white powdered sugar represents snow or the white trim on his Santa suit.
Another option that would be super yummy, is a white chocolate drizzle over top!
Sharper Nutrition Fix: Cookies and Mindful Eating
Take care to Mindfully Eat even when it’s not the Holiday Season; but this is a great time of year, when people are gathering and celebrating over large meals, to come back to the topic of Mindful eating. If you haven’t tried it, give it a go with these Holiday Thumbprint Cookies! It’s truly a mind-blowing experience.
Harvard School of Public Health has a great article on Mindful Eating. They discuss what it is, how it works, and even current research on the topic. If you are interested, check out the article!
Below are some quick and easy tips to remember this holiday season!
More Recipes to Try
Love these cookies? Try some other dessert recipes!
With an increasing number of people adhering to gluten-free, dairy-free, grain-free, and vegan diets, this recipe offers a wonderful opportunity to accommodate a wide range of dietary preferences and ensure everyone can indulge in a delicious treat.
You will love these Chocolate Peanut Butter Crunch Bars. They are crispy, chocolatey, gluten-free, dairy-free, vegan, and have only 8g of sugar per serving! It’s a no-bake dessert that is quick and easy to create.
This holiday season, I developed a lower-sugar alternative to a Christmas cookie. I wanted something with chocolate, crispy, and crunchy. After brainstorming and playtime in the kitchen, I discovered a recipe for these Chocolate Peanut Butter Crunch Bars.
I utilize almond flour and Rice Krispies cereal to help create a yummy peanut butter filling. Then, I top it all off with delicious melted dark chocolate.
Ingredients in Chocolate Peanut Butter Crunch Bars
The Peanut Butter Crunch Layer
Peanut Butter: I use any peanut butter that has no added sugar, crunchy or creamy peanut butter works. I prefer crunchy peanut butter with a little added salt.
Crispy Puffed Rice: Puffed rice cereal or crispy rice cereal must be toasted to create that lovely crispy crunchy peanut layer. I find the OG Rice Krispies work best.
Almond Flour: Almond flour helps bind the ingredients together. Almond flour has a delicate taste and the flavor does not overpower the other ingredients.
Maple Syrup: A little goes a long way. The maple syrup adds hints of vanilla and caramel. Maple syrup also has a fruity sweetness.
Vanilla Extract: Vanilla extract compliments the flavors of peanut butter, maple syrup, and chocolate.
Ingredients in Chocolate Peanut Butter Crunch Bars
The Chocolate Layer
Dark Chocolate Chips: I use 70% dark chocolate or greater. Ghirardelli has a nice variety of dark chocolates like this 86% dark chocolate bar.
Peanut Butter: For even more peanuty flavor.
Coconut Oil: Option to skip the coconut oil and just use peanut butter to thin the chocolate however, I enjoy the subtle coconut flavor.
How to Make Chocolate Peanut Butter Crunch Bars
Make Peanut Butter Crunch Filling
Place all peanut butter bar ingredients in a bowl and mix until combined.
Line a 9×9 inch baking pan or 9-inch cake pan with parchment paper. If you skip this step the bars will not pop out of the baking pan when cooled.
Press the peanut butter mixture into the baking or cake pan.
Melt Chocolate
Melt chocolate, peanut butter, and coconut oil over a double boiler. Once all of the chocolate is almost melted remove and stir until the chocolate is completely melted and the ingredients are combined.
Pour chocolate mixture over Peanut butter bars. Spread it evenly with your chocolate mixing spoon.
Place the dessert in the refrigerator for 30 minutes to 1 hour. Before the chocolate has almost set but not completely, add desired toppings (coconut flakes, sprinkles, etc.). If the chocolate is too runny, the toppings will sink into the chocolate.
Place the bars back in the fridge for another 30 minutes. Slice and serve once the chocolate is set.
Eating These Chocolate Peanut Butter Crunch Bars Recipe
Below are a few ways I love to enjoy these Chocolate Peanut Butter Crunch Bars.
Alone: I’ll eat these bars as a snack after a long hike or as a sweet treat. With 7 grams of protein (that’s more than a handful of almonds) and a relatively low amount of sugar for such a decadent dessert you can count on these bars to fill you with nutritional goodness.
On a dessert board: I like to pair these with other Christmas cookies around the holidays. I’ll put some orange slices and nuts on the board too.
A la mode: Try heating your bar in the microwave for 15 to 20 seconds, then top it with a scoop of vanilla ice cream for an even more decadent dessert.
Sharper Nutrition Fix: Peanuts
Origins: Likely first cultivated by the Incas, peanuts are native to South America. Traders, Spanish and Portuguese in origin, introduced peanuts to countries like China, India, and West Africa.
Developed in 1890, Peanut Butter was promoted as a health food at the 1904 St. Louis World Fair.
Where they grow: Peanuts are not true nuts. Peanuts are legumes. Peanuts require a long, warm growing season with ample water which limits growing to the warmer temperature regions. China, India, Nigeria, and the United States lead the world in peanut production. Georgia and Florida are the leading growers in the US.
Nutrition: High in fat, rich in protein, and fiber, peanuts are a nutritional powerhouse. Peanuts are a source of niacin, Vitamins E, B6, folate, and the minerals magnesium, manganese, and potassium with lower amounts of iron and calcium.
These no-bake, holiday decorated Crunchy Peanut Butter Bars and so good, you forget they have some pretty healthy ingredients. Moreover, this bar is 100% plant-based!
1/4cupmaple syrupor honey (this sub is not plant-based)
1tspvanilla extract
1 1/2cuppuffed rice
Chocolate Topping
3.5ozdark chocolatesee recipe notes
1tbsppeanut butter
1tspcoconut oil
Other Toppings
2tbspunsweetened coconut flakesoptional
Instructions
For the Peanut Butter Layer
Place all peanut butter bar ingredients in a bowl and mix until combined.
Line a 9x9 inch baking pan with parchment paper. If you skip this step the bars will not pop out of the baking pan when cooled.
Press the peanut butter mixture into a 9x9-inch baking pan.
Chocolate Layer
Melt chocolate, peanut butter, and coconut oil over a double boiler. Once all of the chocolate is almost melted remove and stir until the chocolate is completely melted and the ingredients incorporated.
Pour chocolate mixture over Peanut butter bars. Spread it evenly with your chocolate mixing spoon.
Chill & Serve
Place the dessert in the refrigerator for 30min to 1 hour. Before the chocolate has almost set but not completely, add desired toppings (coconut flakes, sprinkles). If the chocolate is too runny, the toppings will sink into the chocolate.
Place bars back in the fridge for another 30min. Serve once the chocolate is set.
Easy Air Fryer Baked Apples with a Oat Pecan Topping
September brings farmer’s markets brimming with apples, apple picking, apple bobbing, and apple butter festivals. So naturally, my kitchen creations started to showcase apples like with this Air Fryer Baked Apples recipe.
From Roasted Sweet Potatoes, Apples, and Brussels sprouts to Kale Apple Walnut Salads to Chicken Salads loaded with bits of apples and dried cranberries, I love to use apples in the fall especially in this Air Fryer Baked Apples recipe.
Why I Made This Air Fryer Baked Apples Recipe
After a trip to the apple orchard, I think of various ways to use up my apples. From easy snacks with cheese or peanut butter to tart apple crisps, there are many wonderful ways to use up my fall haul of apples.
But, when I’m craving something sweet, yet easy to make, I like to whip up a batch of baked apples with a simple pecan oat topping. What makes this recipe super quick? I use an air fryer for these Air Fryer Baked Apples.
Equipment
Paring knife
Cutting board
Air fryer – I use an older model of this Ninja Air Fryer. I got it a few years ago as a Christmas gift and it still works great!
Ingredients
Apples (such as Granny Smith, Gala, Honeycrisp, or Pink Lady)
Baked Apple Topping
Old fashioned Oats
Brown Sugar
Butter
Pecan pieces
Flour
Cinnamon
Kosher Salt
How to Make This Recipe
Prepare the Apples: Wash and cut the apples in half. Then, remove the seeds and inner core to create a small crater for the crumble to sit in.
Combine the 1 tbsp of brown sugar and 1 tsp of cinnamon in a small bowl. Sprinkle the cinnamon sugar mixture over the prepped apples.
Mix the Topping: In a small bowl, mix the topping ingredients. Use the warmth of your hands to work the butter in with the other topping ingredients. The goal is to create a crumbly texture.
Place in Air Fryer: Top evenly with the baked apple topping. Place the apples in the air fryer.
Air Fry/Bake: Place in the air fryer, and crumble side up. Set the air fryer to 350°F and cook for ~15 minutes. Timing may vary depending on the size and type of apples used.
Serve: Remove the baked apples from the oven. Allow them to cool slightly before serving. For extra indulgence, you may serve the baked apples with a dollop of whipped cream or a scoop of vanilla ice cream.
FAQ (Ask A Dietitian!)
Do you have to peel apples to bake?
No, you do not have to peel apples to bake. It is per the cook’s preference, but I prefer to keep the peel on. Not only does it make my prep easier, but the peel has fiber, vitamins, and minerals in it, too!
Are baked apples better?
Baked apples are a wonderful way to enjoy apples however, to get the most nutritional benefit from apples, it is best to eat them raw. Some of the apple’s vitamins and minerals are lost during baking.
Additionally, baked apples in crisps, cobblers, and this Air Fryer Baked Apple recipe include additional ingredients like brown sugar and butter. For most individuals, foods with large amounts of butter and brown sugar should be enjoyed in moderation, because these ingredients are high in calories, fat, and sugar.
What apples can be baked?
Technically all apples can be baked. However, some apples are considered “baking” apples. Baking apples are firm and keep their shape when baking. They also have a flavor profile that compliments ingredients often paired with apples when baking.
Some baking apples include Honeycrisp, Pink Lady, Cortland, Jonagold, Granny Smith, Fuji, and Gala.
4applesfirm and flavorful such as gala, honeycrisp, or granny smith.
1/4cuprolled oats
1/4cupcold butter, cubed
1/4cupbrown sugar
2tbspall-purpose flour
1/4tspcinnamon
1/4tspkosher salt
Instructions
Prepare the Apples
Wash and cut the apples in half. Remove the seeds and inner core to create a small crater for the crumble to sit in. Combine the 1 tbsp of brown sugar and 1 tsp of cinnamon in a small bowl.
Sprinkle the cinnamon sugar mixture over the prepped apples.
Mix The Topping
In a small bowl, mix together the topping ingredients. Use the warmth of your hands to work the butter in with the other topping ingredients.
Place in Air Fryer
Top the apples with the Oat Pecan topping/crumble. Gently place the apples in the air fryer.
Bake/Air Fry
Place in air fryer, crumble side up. Set air fryer to 350°F and cook for ~15 minutes. Timing may vary depending on the size and type of apples used.
Serve:
Remove the baked apples from the oven allowing them to cool slightly before serving. For extra indulgence, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Dehydrated Watermelon is a delicious snack that tastes like a watermelon jolly rancher! A terrific snack for hiking, camping, backpacking, or just snacking at work or home!
With about 10 to 15 minutes of recipe prep time, you can set your sliced watermelon pieces on a dehydrator and forget about it until it’s time to wrap things up!
Why I Make This Recipe
Is anything sweeter than a perfectly ripe watermelon still warm from the sun’s rays? Well, I suppose dried watermelon, also known as watermelon jerky, tastes like watermelon jolly ranchers. Dehydrated watermelon is relatively simple to make; it just takes 10 to 15 minutes of prep and about 10 minutes to put everything away.
I enjoy making dehydrated watermelon as a candy alternative at home or as a lovely camping snack.
(Optional) Flakey Sea Salt – Ever tried a bit of salt on watermelon? It (extra) brings out all the flavors!
How to make Dehydrated Watermelon
Prepare The Watermelon
Cut the melon in half, then cut the watermelon into long ¼ inch-thick strips removing the rind. (option to save the rind for pickled watermelon rinds!)
I like to cut the watermelon into strips but you can cut triangular slices or even cubes!
Load The Dehydrator
Pat dry to remove excess moisture. Without overlapping, place the watermelon dehydrator trays. Dehydrate at 125 to 135 degrees F for 12-24 hours or until watermelon resembles thin pieces that are pliable but not sticky.
Cool and Store Dehydrated Watermelon
Once the watermelon pieces are dried, let it rest at room temperature to cool. No need for a cooling rack, just let the watermelon sit in the dehydrator for 2 to 3 hours.
Then, when the watermelon is ready for storage, lay it on parchment paper sheets so the watermelon slices or strips are not overlapping. Roll up parchment and store in a ziploc bag or airtight container.
Place in a dry place away from direct sunlight. You may set up a parchment paper-dried watermelon station over a baking sheet or wrap things up on a clean countertop.
FAQ (Ask A Dietitian!)
Is Dehydrated watermelon good?
Yes, dehydrated watermelon is a sweet snack that can be added to trail mix or eaten alone. Dehydrated watermelon pieces are flavorful and an excellent alternative to other store-bought snacks.
What do you use dehydrated watermelon for?
I use dehydrated watermelon as a backpacking, camping, or hiking snack. It is shelf-stable and lightweight, making it an excellent food to bring in your backpack.
I also enjoy watermelon as a snack anytime. It is a great swap for candy or desserts because it is so sweet and delicious.
Is dehydrated watermelon chewy?
Yes, dehydrated watermelon is chewy. It is pliable but not sticky. It is similar to fruit leather but has just one simple ingredient, watermelon.
Enjoy this recipe?
If you enjoyed this article and recipe, you may also enjoy these!
Dehydrated Cucumbers – Because now that you have your dehydrator out, make more dehydrated foods!
Cut the melon in half, then cut the watermelon into long ¼ inch-thick strips removing the rind. (option to save the rind for pickled watermelon rinds!)
I like to cut the watermelon into strips but you can cut triangular slices or even cubes!
Load the dehydrator
Pat dry to remove excess moisture. Without overlapping, place the watermelon dehydrator trays. Dehydrate at 125 to 135 degrees F for 12-24 hours or until watermelon resembles thin pieces that are pliable but not sticky.
Cool and store the dehydrated watermelon
Once the watermelon pieces are dried, let it rest at room temperature to cool. No need for a cooling rack, just let the watermelon sit in the dehydrator for 2 to 3 hours.
Then, when the watermelon is ready for storage, lay it on parchment paper sheets so the watermelon slices or strips are not overlapping. Roll up parchment and store in a ziploc bag or airtight container.
Place in a dry place away from direct sunlight. You may set up a parchment paper-dried watermelon station over a baking sheet or wrap things up on a clean countertop.
