It was a lovely weekend here in Bristol. And even though today gave us a bit of drizzle, it’s perfect weather for more Christmas baking. Today’s recipe is a great way to enjoy the flavour of a mince pie, but in cookie form. It is also a great option if you’re looking for a grain free, dairy free, AND egg free dessert. Here is what you’ll need:
- 1/4 cup coconut oil
- 1/4 cup honey
- 1 teaspoon vanilla
- 2 cups ground almonds
- 1/4 teaspoon salt
- Your choice of mince pie filling
First, melt the coconut oil and add it to the honey and vanilla.
On a side note, I picked up this lovely orange blossom honey at the Bristol Christmas market from Nature’s Pantry. Their stall was located near the M&S entrance. There was a lovely selection of honey and candied fruit. I may even go back this week for more!
Next add the salt and ground almonds. Mix well until the liquid is fully incorporated.
Since the dough uses ground almonds, it is very crumbly. You will have to shape it carefully to make sure there is a good indentation in the middle. I made these quite large, but you can make them smaller if you’d like.
You will then put a heaping tablespoon of mince pie filling into the middle of each cookie.
Heat the oven to 350 F / 180 C and bake for 10-12 minutes, depending on how brown you’d like them to be. I left them in for 13 with my oven, but I think I’ll try for 11 next time.
And there you have it, Mince Pie Thumbprint Cookies that are grain free, dairy free, and egg free!
This recipe is really simple and yields a chewy, yet satisfying treat. You can easily make it vegan by using maple syrup instead of honey and by using a vegan certified mince pie filling. These also are very lovely with jam in the middle if you don’t happen to have any mince pie filling. And if you haven’t started already, get to baking! Thanks for reading and Happy Eating!