Cassava Thumbprint Cookies

Posted by Maria Guzman on



  • 1 cup of almond flour
  • ½ cup of almond butter
  • 1 egg
  • 1 tablespoon of ghee
  • 2 tablespoons of maple syrup
  • ½ teaspoon of baking soda
  • ¼ cup of your favorite preserve or jam, I used a Raspberry Jam
  • 1 cup of crushed yucca chips from Artisan Tropics


  1. Preheat oven to 350 degrees.
  2. In a large bowl combine ghee, almond butter, egg and maple syrup until well combined.
  3. Then add the almond flour and baking soda.
  4. Place in the freezer for about 15 minutes so they firm up a bit.
  5. In a small bowl put your crushed up yucca chips.
  6. Remove the dough from the freezer.
  7. Form about 10-12 balls depending on the size you want them.
  8. Roll in the crushed up yucca chips and make an imprint to fill with the jam.
  9. Fill with about a teaspoon or so of jam.
  10. Place in a nonstick cookie sheet.
  11. Bake for about 10-12 minutes, until lightly golden.
  12. Let cool for about 15 minutes and enjoy.
Recipe developed by Andrea Escobar


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