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Bird’s Nest Cookies

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‘Tis the season! Christmas treats are lurking in every office, store, staff room, and party. If you are trying to avoid blood sugar crashes, brain fog, more cravings, and a few extra pounds this month, but still want to enjoy some goodies, I’ll be posting a few of my faves.

First of all, I totally believe that there is room in every balanced diet for some sweet stuff, but folks, we are OVERDOING it! What used to be special occasions like birthdays and special holidays is now being eaten for breakfast, then on the way to work in liquid form, then again as an afternoon pick-me-up…and a variation of that keeps going on, day in and day out. 

So I will post both my original recipe for those of you that don’t want/need/choose to avoid sugar, gluten, or grains for any reason and a revised recipe that is sugar, gluten, and grain free. Some call ’em Thumbprint, I call ’em Bird’s Nest.

You’ve got options and they are both delicious!

Original

Ingredients

  • 1 cup butter 
  • 1/2 cup sugar
  • 1 tsp pure vanilla extract
  • pinch of Himalayan Pink salt
  • 2 cups all purpose flour
  • 1 cup shredded unsweetened coconut, lightly toasted (or any finely chopped nut)
  • 1/3 – 1/2 cup jam, any flavour

Directions

  1. Combine butter and sugar, beat until light and fluffy.
  2. Mix in vanilla extract.
  3. Add flour and salt, mix well.
  4. Scoop by tablespoon measure and roll into balls.
  5. Roll in coconut or nuts to coat.
  6. Place on cookie sheet and indent centres.
  7. Fill centre with jam (about 1/2 tsp fits nicely).
  8. Bake at 350 for 12 minutes, or until lightly browned. I rotate my sheet halfway through.

Makes 30 cookies.

For those of you that care, each cookie has 4g fat, 13gr carb, 7gr sugar, and 1gr protein.

No Sugar/Gluten/Grain Version

Ingredients

  • 1/2 cup butter
  • 1/2 cup powdered erythritol (like confectioners Swerve found in natural aisle at Superstore)
  • 1 egg
  • 1 tsp vanilla
  • 2 cup almond flour (I buy it at Costco for best price)
  • 2 tbsp coconut flour
  • 1/2 tsp baking soda
  • 4 tbsp collagen (optional, makes a slightly chewier cookie)
  • pinch of Himalayan pink salt
  • 1 cup shredded unsweetened coconut, lightly toasted (or any finely chopped nut)
  • 1/3 – 1/2 cup low sugar jam like Smuckers Simply Fruit or for zero added sugar you can use a homemade berry jam like this one. I liked the homemade jam version, kids liked the other jam.  🙂

Directions

  1. Combine butter and erythritol, beat until light and fluffy.
  2. Mix in vanilla extract and egg.
  3. Blend almond flour, coconut flour, baking powder, collagen (if using), and salt.
  4. Add flour blend to butter mixture, mix well.
  5. Scoop by tablespoon measure and roll into balls.
  6. Roll in coconut or nuts to coat.
  7. Place on cookie sheet and indent centres.
  8. Fill centre with jam (about 1/2 tsp fits nicely).
  9. Bake at 350 for 12 minutes, or until lightly browned. I rotate my sheet halfway through.

Makes 28 cookies. 

Again, for those of you that care, each cookie has 8g fat, 2gr net carb, 1gr sugar, and 2gr protein.

If not serving within a couple days, these are both best kept in the freezer until ready to serve at whatever holiday festivities you attend, or pretty as a little hostess gift. Enjoy!

With love from my kitchen to yours,

B.

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