It's only March and strawberries aren't in season here in PA for a few months still. *cries* But sometimes you just need to buy yourself some fresh out of season strawberries. They're not quite the same, but they get the job done. Live on the wild side; go for it! Buy those berries. At least that's what I decided to do this past week while grocery shopping. I bought myself fresh strawberries, blueberries, and blackberries just so that I could have a berry party all week long. They didn't last all week, they were gone by yesterday. Whoops. Throwing them all on top of my oatmeal is my favorite favorite favorite thing ever and sometimes (always) I get carried away.
The strawberries that I bought were massive. So beautiful! I decided that instead of just using them for breakfast that I'd try out a few dessert and snack recipes as well. Yay, the berry party continues!
That's how these strawberry thumbprint cookies came about. Mmm, mmm, good! I ate these pre dehydration and obviously post dehydration as well. Actually I didn't even plan on dehydrating them. Then I had a "what if" moment and popped them in the dehydrator for a few hours to see what would happen. Experimentation is a glorious thing. If you don't feel like dehydrating or don't have a dehydrator then that is a-okay, my friends! I can't decide which way I like them best; so I figured that I'd share both ways.
Strawberry Thumbprint Cookies
makes 16-18 cookies
2 cups dates, pitted
1/2 cup buckwheat groats
2 teaspoons coconut oil
In your blender or food processor, blend together ingredients. Roll out small/medium sized balls and place on parchment lined baking sheet. Press down the center of the cookie; making space for the strawberry filling. Set cookies aside to make strawberry filling.
1 cup strawberries, tops removed
2 teaspoons coconut sugar
In blender or food processor, pulse strawberries and coconut sugar a few moments until almost completely pureed.
Fill cookies with strawberry filling. Eat as is or dehydrate at 110 degrees for 3 hours. Serve, enjoy!