I love cardamom in everything sweet and savory. These cookies can be made plainly without the fruit spread and colored sugar, but i invented it at Christmas time so I have that celebratory feeling about everything I make.
For the Ingredients:
1 cup canned chickpeas, drained and dried 1/4 cup almond butter 1/4 cup finely shredded organic coconut 1/4 cup agave nectar 1/4 cup coconut flour 1/2 teaspoon cardamom 1 egg 1/4 cup egg whites (2 egg whites) 1 teaspoon vanilla extract zest of 1 lemon 1 teaspoon baking powder
Organic fruit spread (I used some apricot and some strawberry from Trader Joes) naturally colored sugar ( I used Natural Sparkles crystal sugar form Confection Craft)
Preheat oven to 350 degrees F.
Combine all ingredients in a food processor (through baking powder), Scoop a tablespoon of dough onto a parchment lined baking sheet. Form into a ball; press your fingertip in the center. Fill the centers with 1/8-1/4 teaspoon of fruit spread. Sprinkle with colored sugar. Bake for 10 minutes. Cool for a minute then transfer cookies to a wire rack. Make ahead and freeze for ready-to-go gifts.
Recipe Variation: Hazelnut-Raspberry Thumbprint Cookies Use hazelnut butter in place of almond butter, omit the cardamom and lemon. Add in 1 teaspoon vanilla extract. Fill centers with 1/4 teaspoon chocolate hazelnut spread and then top with low-sugar raspberry fruit spread to cover the chocolate completely. Bake and cool as directed.