These Paleo Peach Thumbprint Cookies are soft and delicious! The base is a shortbread style cookie made from a blend of almond flour and cassava flour. The filling is a mix of fresh peaches pureed with medjool dates. The recipe yields about 20 cookies, and they store well in the fridge or freezer! (Storage details below.)
Start by adding almond flour, cassava flour, baking soda and salt into a mixing bowl. Use a fork or whisk to blend until fully combined.
In a separate bowl add your eggs, coconut sugar, vanilla, and melted coconut. Use a hand mixer or stand mixer to blend until fully combined.
Slowly add your dry mixture into your wet mixture. When it starts to thicken up, you can use your spatula. or hands to blend together. Roll the dough into a ball, and place in your bowl. Cover with plastic wrap, and refrigerate for one hour.
Peach Filling
While the dough sets, we can make our peach filling! Start by soaking four pitted dates in one cup of boiling water for ten minutes.
Next slice your peach into small chunks. Add the peach chunks, and dates into your blender. Save the "date water" and pour ½ cup into your blender. Once the mixture is pureed, pour it into a small bowl. Refrigerate for the remaining time that the dough is setting.
Baking
After one hour, remove your dough ball. Roll out about 24 small balls onto a non-stick pan, or baking sheet lined with parchment paper. Take your thumb and press into the center of each ball. (They should look like upside down hats.)
Next fill the center hole in each cookie with your peach filling! Bake the cookies at 325 degrees for 12 minutes. (Bottom of the cookie should be golden brown.)
Let them cool on a metal rack for at least five minutes before enjoying!