Gingerbread Coconut Thumbprint Cookies are gorgeous and delicious

Servings: 24 serving(s)

Prep time: 20 minutes

Total time: 44 minutes

Cooking time: 24 minutes

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molasses coconut thumbprint cookies

If ever there was a glamorous cookie then this is it. Gingerbread coconut thumbprint cookies are gorgeous, but down to earth in a “I’m a humble molasses cookie” kind of way.

Rolled in coconut and filled with glossy blueberry jelly (or raspberry jam) these cookies have a compelling flavour-texture combo too.

gingerbread coconut thumbprint cookies

We’re in the thick of jam and jelly season, the thought of which takes me back to my childhood. I grew up in a house where jars of jam and jelly were cooling on the counter pretty much from July to October as mom cooked her way through summer and fall fruit. Everything got packed away in the cold room but a bowl of the jam or jelly foam skimmed off the top was always left on the counter for us to spread on toast or stir into yogurt.

The stash of jam would last us most of the year. Most was used on toast but sometimes mom would bake thumbprint cookies, or use a jar to fill a layer cake. Sometimes we’d spoon it over ice cream.

gingerbread coconut thumbprint cookies

As you can see, there is nothing prettier than a cookie filled with jam or jelly. It’s an effortless way to fancy things up. Feel free to fill these cookies with whatever jam or preserves you have on hand.

Gingerbread Coconut Thumbprint cookies with Blueberry Jelly Recipe

Slightly adapted from Eating Well

Ingredients

  • 2 cups flour, spooned in
  • 1 cup whole-wheat pastry flour or regular whole wheat flour, spooned in
  • 1 Tbsp. ground cinnamon
  • 1 1/2 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/3 cup oil
  • ¼ cup butter, softened
  • 2/3 cup packed dark brown sugar
  • 1/2 cup Crosby’s Fancy Molasses
  • 1 egg
  • Finely grated zest of 1 orange, lemon or lime
  • 2/3 cup unsweetened desiccated coconut (medium)
  • 1/2 cup blueberry jelly or any jam or preserves

Directions:

  1. Preheat to 350°F. Line a large baking sheet with parchment paper.
  2. Whisk flours, spices, baking powder, and salt in a medium bowl.
  3. In a large bowl beat oil, butter, brown sugar, molasses, egg and citrus zest until well blended.
  4. Beat half the flour mixture into the wet ingredients  then beat in the remaining flour mixture until just incorporated. Let the dough stand for 5 minutes.
  5. Roll dough into 1 ½” balls (about 1 Tbsp. of dough per ball).
  6. Place coconut in a shallow bowl and roll each ball in the coconut.
  7. Place about 1 1/2 inches apart on a prepared baking sheet. Press a well into the center of each cookie with a thumb and fill with a scant 1/2 tsp. jelly.
  8. Bake the cookies until set, about 8 to 12 minutes.
  9. Let cool slightly before removing to a wire rack.

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Chocolate Chip Cookie Pie – gluten-free

Servings: 8 serving(s)

Prep time: 10 minutes

Total time: 40 minutes

Cooking time: 30 minutes

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Think of everything you love about a warm chocolate chip cookie and then imagine that in a pie, a chocolate chip cookie pie.

chocolate chip cookie pie is gluten-free

You know the taste of slightly warm chocolate chip cookies? Warm enough that they’re a little gooey with chocolate that practically drips when you take a bite…? That would be a chocolate chip cookie pie.

chocolate chip cookie pie is gluten-free

It’s a celebration kind of pie. March Break has officially begun in my house so a special dessert is in order. This pie is dessert tonight, a decadent treat that is the stuff of my kids’ dreams.

Never mind that it’s made with almond flour and coconut (so is gluten free).

Enjoy it served slightly warm with sweetened Greek yogurt or a little whipped cream. chocolate chip cookie pie is gluten-free

Chocolate Chip Cookie Pie Recipe

Adapted from All day I Dream About Food

Ingredients:

  • 1 ¼ cups almond flour
  • 3/4 cups finely shredded, unsweetened coconut
  • 1/2 tsp. baking soda
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 Tbsp. Crosby’s Fancy Molasses
  • 1 large egg
  • 1/2 tsp. vanilla extract
  • ½ cup chocolate chips

Instructions:

  1. Preheat the oven to 325F and grease a 9-inch oven-proof skillet or pie pan.
  2. Whisk together the almond flour, coconut and baking soda.
  3. In another bowl beat butter and sugar then beat in molasses, egg and vanilla.
  4. Stir almond flour mixture into butter mixture and stir until well combined.
  5. Stir in chocolate chips.
  6. Spread dough in prepared pan and bake 25-30 minutes, until golden brown.
  7. Cookie will be very soft and a little jiggle-y in the middle.
  8. Let cool at least 15 minutes before serving.

chocolate chip cookie pie is gluten-free

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Chewy and crispy coconut oatmeal cookies

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Chewy-coconut-oatmeal-cookies-1

These cookies have that magical combination of chewy and crispy

I’m a big fan of oatmeal cookies. They always have a great texture, have a bit of bulk so they stick with you, and they’re often more nutritious than your average cookies thanks to the rolled oats.

This recipe is adapted from the book “Canadian Living 150 essential whole grain recipes”. The original is an old recipe from the First World War, popular because the cookies kept well in the trenches.

I swapped molasses for the golden syrup originally called for and I added flax meal for bulk and nutrition. The result is a delightfully chewy cookie that’s crispy around the edges.

These cookies travel well so make a great lunchbox cookie. Use old fashioned rolled oats for the best texture and more nutrients.

 

 Chewy coconut oatmeal cookies

  • 1 cup flour, gluten free flour blend or almond meal
  • 1 cup rolled oats
  • 1 cup unsweetened dessicated coconut
  • 1 cup brown sugar
  • ½ cup butter
  • ¼ cup Crosby’s Fancy Molasses
  • 2 Tbsp flax meal (ground flax seed)
  • 2 Tbsp water
  1.  Combine dry ingredients in a bowl.
  2. In a small pot melt the butter along with the molasses and water.
  3. Stir liquid mixture into the dry ingredients and mix well.
  4. Drop by tablespoonful on a parchment lined baking sheet.
  5. Bake at 350 F for 12-15 minutes until golden around the edges.

Like chocolate chips and dried cranberries in your oatmeal cookies? Try our molasses oatmeal cookies.

 

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