Spring has sprung and there are so many seasonal holidays to celebrate! What could be better than non-GMO gift baskets showcasing the season? For a perfect seasonal gift for family and friends, try filling a festive basket with Non-GMO Project Verified products, like this:
Try out this recipe from our Non-GMO Cookbook. The spinach in these cookies gives them a beautiful green tint and a much healthier moistness than an oil, yet the only flavor is strawberry goodness! They are gluten-free, vegan and dairy-free.
Strawberry Green Thumbprint Cookies
...excerpted from our Non-GMO Cookbook. Order your copy!
Makes 24 cookies
3 tablespoons sunflower oil
¼ cup almond butter
¼ cup agave nectar
3 tablespoons unsweetened almond milk
1 teaspoon vanilla extract
1 tablespoon ground flax seed
1 cup almond flour
⅓ cup rice flour
¾ cup chopped spinach (measure after chopped)
⅓ cup turbinado, or other unrefined sugar
¾ cup coarsely chopped raw almonds
2 tablespoons tapioca starch
½ teaspoon sea salt
¾ teaspoon baking powder
¾ teaspoon baking soda
1 cup strawberry preserves
Preheat oven to 350 degrees.
In a medium bowl, mix sunflower oil, almond butter, agave nectar, almond milk and vanilla extract. Add flax seed and let sit for a couple of minutes. Then combine dry ingredients (almond flour, rice flour, chopped spinach, turbinado, almonds, tapioca starch, sea salt, baking powder and baking soda) with wet ingredients. Mix until fully incorporated.
Use a tablespoon or mini ice-cream scoop to portion out 24 cookies evenly onto a Silpat or parchment paper. Bake for 8 minutes. Press center of each cookie down to make the “thumbprint,” and then fill with strawberry preserves. Bake for another 4 minutes until starting to brown. Remove from oven and cool until firm.