Paleo Blueberry Thumbprints |Cooking With Amanda

You know the question "if you had to pick one food to eat on a deserted island, what would it be?" or some derivation thereof that people like to ask all the time in those random hypothetical situations that will never actually happen? Yeah, I hate that question. I literally just cannot answer it.

I mean there's pizza, pasta, rare steak (omg how could I give that up?), cheese… I could go on and on and on. I've stopped even trying to think about it when that question arises anymore and just say "I don't know, stop asking dumb questions like that" and move on.

Ask me to pick one kind of cookie to eat for the rest of my life though, and hands down, without hesitation, it'd be a thumbprint.

Thumbprints are like the king of the dessert world because they're basically a cookie-pie love child and how can you go wrong with that? I know some people might be all "but you're not picking something with chocolate?!" in an outraged state, but as much as I love a good piece of dark chocolate, thumbprints still win the stupid hypothetical food question award.

There's just something about the combination of a sweet fruit filling and a chewy cookie crust that puts them out in front. Granted, you could always do a chocolate thumbprint cookie base like in these tart cherry fudge thumbprints and then boom, best of both worlds.

These paleo blueberry thumbprints happen to be pretty good for you too considering they're grain, gluten and dairy free so no worries about how you'd look in your eternal bathing suit attire when you're stranded on that deserted island eating them 24/7 either. Just lookin' out for ya.

If you're into the thumbprint thing but still want some chocolate in your life, check out these gluten free peanut butter blossom cookies, they're filled with chocolate kisses!

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Paleo Blueberry Thumbprints Recipe

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Ingredients

For the Filling:

2 cups blueberries
1 tablespoon pure maple syrup
1 tablespoon lemon juice
1 tablespoon water
1/8 teaspoon cinnamon
1/8 teaspoon ground ginger
1 tablespoon arrowroot powder

For the Cookies:

1/3 cup almond flour, plus 2 tablespoons
1/3 cup tapioca flour
1/4 cup coconut flour
pinch of kosher salt
1/4 cup melted coconut oil
2 tablespoons unsweetened applesauce
1 tablespoon pure maple syrup
1/2 teaspoon pure vanilla extract

Directions

Preheat oven to 350°F and line a baking sheet with parchment paper.
Combine all the ingredients for the blueberry filling except the arrowroot powder in a small sauce pan over high heat. Bring to a boil, stirring frequently to mash the blueberries.
Once boiling, reduce to medium-low and continue mashing blueberries as the sauce thickens and reduces for about 5-7 minutes.
Stir in the arrowroot powder, remove from heat and let cool to thicken.
Combine all the flour and salt in a medium bowl.
Whisk together the coconut oil, applesauce, maple syrup and vanilla in a small bowl.
Add the wet ingredients to the dry ingredients and stir until a wet dough forms.
Roll the dough into balls just smaller than golf ball size and place on the baking sheet.
Gently press down on the balls with your thumb to make and indent in the middle of the cookie for the filling. Use your fingers to press together any cracks around the sides of the cookies after doing this.
Bake for 12-14 minutes until the edges just start to turn light brown.
Remove cookies from the oven, let cool completely then spoon the blueberry filling into the indentation.