SCD Pistachio-Date Thumbprint Cookies Inspired by Ancient Mersu
These grain-free thumbprint cookies feature a soft almond flour base filled with a naturally sweet pistachio-date mixture inspired by the ancient Mesopotamian treat, Mersu. SCD-friendly and refined sugar-free, they’re perfect for gut-friendly snacking or a wholesome dessert.
Ingredients
Cookie Dough
- 1½ cups almond flour
- ¼ cup coconut flour
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup butter (softened)
- ¼ cup honey
- 1 tsp vanilla
- 2 large eggs
Pistachio-Date Filling
- 2 cups pitted dates
- 1 cup raw pistachios
Instructions
Cookie Dough
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Mix almond flour, coconut flour, baking soda, and salt in a bowl.
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Beat butter, honey, vanilla, and eggs in a separate bowl.
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Add the dry mixture and beat on low speed until thoroughly combined
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Use spatula to form dough into a ball
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Chill dough in freezer for 30 minutes
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Preheat oven to 350℉/180℃
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Line baking sheet with silicone mat or parchment paper
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Roll chilled dough into one-inch balls and place two inches apart on baking sheet
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Press thumb into center of dough balls to slightly flatten and create a cup
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Fill cups with pistachio-date filling
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Bake for 15 - 18 minutes until cookies are slightly browned on top and slightly firm to the touch
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Cool on baking sheet for 10 - 15 minutes until the cookies firm up enough to be transferred to wire rack
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Cool the rest of the way on wire rack
Pistachio-Date Filling
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Add pistachios and dates to food processor
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Process until the mixture clumps together
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It's okay if it's a little crumbly, but you should be able to easily press it together to form balls without it falling apart
Recipe Notes
If you are going to eat right away, storing in the fridge is best as the pistachio-date filling will get hard in the freezer. Sore in the fridge for up to one week. Store in the freezer for longer-term for up to four months.
Use the leftover filling for raw pistachio-date energy balls.