Macadamia Nut Thumbprint Cookies

These are our go to cookies when we are in the mood for a crunchy sweet treat. They are crazy simple to make – so simple in fact that Serena can make them all by herself without much help from me (other than sliding the cookie trays in a hot oven).

I was inspired by the thumbprint cookies you typically find with a jam or chocolate center. Being so close to Serena’s birthday and easter I wanted the center of this batch of thumbprint cookies a pale pink colour. I used my favourite cashew cream as a base and added a couple chunks of frozen pitaya we had in the freezer to give them the gorgeous pale pink colour. I typically have pitaya powder on hand and most often use that as my pink or red food colouring. Beet powder is another fantastic alternative.

Feel free to switch up the flavour of the cashew cream by adding a couple drops of Rose oil, peppermint, wild orange, lemon, or lavender essential oils. (To read more about why I love essential oils so much read this post.)

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Macadamia Nut Thumbprint Cookies

Ingredients

• 3 cup almond flour
• 1 cup coconut flour
• 1/2 cup coconut sugar
• 1/2 cup coconut oil (melted)
• 2 tbsp vanilla
• 2 tsp baking powder
• 2 flax eggs 2 tbsp ground flax mixed with 5 tbsp water, let soak 5-10 mins
• pinch Himalayan Salt
• 1/2 cup macadamia nuts finely chopped

Cashew Cream

• 1 cup raw cashews soaked in water in the refrigerator overnight or on the counter for 4-6 hours
• 1/4 cup nut mylk of choice
• 1/4 cup coconut oil, melted
• 2 tbsp coconut nectar
• 1 tsp vanilla extract

Instructions

Macadamia Nut Cookie

1. Pre-heat oven to 350. Add all ingredients other than macadamia nuts to a food processor. Blend until combined. Dough should feel sticky. Remove dough and clean food processor.

2. Add macadamia nuts to the food processor and pulse until small bread crumb size pieces form. Don't over process, you want chunk to provide a nice crunch.

3. Roll dough into 24 1-inch balls. Roll in the chopped macadamia nuts. Line cookie sheet with parchment paper. Using your thumb, make an indentation about 1/2 of the way down into the center of each cookie. Reshape cookie if needed.

4. Bake cookies in preheated oven for approx 12-15 minutes. Be careful not to over bake, as the cookies will be too dry if left in the oven too long.

Cashew Cream Filling

1. Meanwhile, make cashew cream filling by combining all ingredients in a high-speed blender. Blend on high until silky smooth (2-3 minutes)

2. Transfer cookies to a wire cooling rack. Let sit for approx 15 minutes cool. Using a teaspoon, add a dollop of the cashew cream into the thumbprint of each cookie. Store in the refrigerator in an airtight container for up to week. (if they last that long)

Recipe Notes

Optional: To colour the cashew cream

• 1 tsp pitaya or beet powder for pink
• 1/2 tsp turmeric powder for yellow
• 1/2 tsp blue majik powder (E3 live) for blue
• 1/2 tsp chlorella or spirulina for green
• 1/2 tsp each of pitaya and blue majik for purple

If you try this recipe, let me know! I’d love you to pin it on Pinterest or share it on Facebook. Post your re-creation on Instagram. (tag me @amandavs, #amandavs and #healtyissexy), I’d love to see your creations.

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XO

Amanda