Cranberry Orange Thumbprint Cookies are perfect for your holiday cookie exchange. They’re crispy and chewy, and with an orange cranberry filling and white chocolate drizzle, these grain-free cookies are sure to be a holiday favourite!
Prep Time:25 minutes
Cook Time:20 minutes
Total Time:45 minutes
Yield:15 cookies 1x
For the orange cranberry filling:
1/2 cup fresh cranberries
2 tablespoons cane sugar
1/4 teaspoon cardamom
Juice and zest from half an orange
1 tablespoon chia seeds
For the thumbprint cookies:
1/4 + 1/4 cup cane sugar, divided
1/4 cup cashew butter
2 tablespoons virgin, cold pressed coconut oil
1 large egg
1/2 teaspoon vanilla extract
1/2 cup light buckwheat flour
1/2 cup blanched almond flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
For the white chocolate drizzle:
1/4 cup white chocolate chips
1/2 tbsp virgin, cold-pressed coconut oil
Pre-heat oven to 375F and line a baking sheet with parchment paper.
In a small sauce pan, stir together the cranberries, sugar, cardamom, orange juice and zest and bring to a low boil, stirring occasionally to ensure the mixture does not burn. Once the mixture starts to thicken, remove from heat and stir in the chia seeds. Cover and let cool.
In a large mixing bowl, add 1/4 cup cane sugar, cashew butter and coconut oil. Using an electric mixer, beat on high until creamy. Add the egg and vanilla and beat until well combined.
In a small bowl, sift together the buckwheat flour, almond flour, baking soda, baking powder and salt. On low-speed, gradually add the dry mixture to the wet mixture until a dough forms. You may need to stop a few times to scrape down the sides of the mixing bowl.
Add the remaining 1/4 cup cane sugar to a small plate. Shape the dough into one-inch balls and roll in the sugar. (You should get about 15 balls). Arrange about 2-inches a part on the baking sheet and use your thumb to create a little well in the centre of each cookie.
Bake for 10 minutes and remove from oven. If the thumb impressions have disappeared, carefully use a 1/4 teaspoon to re-shape them. Add the cranberry orange filling to each thumb impression. Return to the oven and bake for another 5 minutes. Remove from oven and let cool on pan.
Add the white chocolate chips and coconut oil to a small microwave safe bowl and microwave in two 30-second intervals, stirring in between intervals. Drizzle the chocolate over the cookies and place them in the fridge to set up.
Store cookies in an airtight container in the fridge, or freeze for later enjoyment.
Make sure the cashew butter and coconut oil are at room temperature. This will ensure they mix together smoothly with the cane sugar.
You can change-up the filling by using any kind of homemade or store-bought jam. To keep things festive, you can even use red and green cherries.
To make these cookies dairy-free, just omit the white chocolate drizzle or use dairy-free chips.