Thumbprint Cookies

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  • 1 medium zucchini, peeled and chopped
  • 2 cup almond meal
  • 1/4 cup raw honey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1 teaspoon orange zest
  • 1/2 teaspoon sea salt
  • 1/2 cup raw nuts, finely chopped


  • 1/2 cup raspberries (thawed, frozen raspberries can be used)
  • 1/4 cup raw honey

1. To make the dough: In a food processor, blend zucchini until pureed. Add almond meal and pulse until mixed. Transfer into a large bowl, add the honey, vanilla, cinnamon, orange zest, salt and mix well by hand. Chill dough in freezer for 20-30 minutes.

2. Shape into small balls by rolling between the palms of your hands. Roll each ball in chopped nuts and place on a lined dehydrator tray. Using your thumb, make an indentation into the center of each ball.

3. Dehydrate at 105 degrees for about 4 hours. Remove the liner. Dehydrate another 2-3 hours. Climate, temperature and humidity all affect dehydrating time. The cookies should be crispy on the outside and still moist inside.

4. To make the filling: Blend together raspberries and honey to make a jam. Fill the center of each cookie as it comes out of the dehydrator.