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Filtering by Category: Recipes

Paleo Thumbprint Cookies: Apricot + Ginger

Sarah Lanphier

Classic cookie going back to its roots. 

Classic cookie going back to its roots. 

We recently met the owners of this awesome business, South Georgia Pecan Company, and also had the opportunity to see their operations firsthand. It was AMAZING!

The company dates back to 1913 and is one of the oldest and largest pecan shellers in the country. We snagged a couple bags of their pecan meal and it got our wheels turning... these would make awesome cookies! 

 With the holidays around the corner, what better cookie to reinvent with a healthy twist than the Thumbprint. Here is our take on a Paleo Thumbprint Cookie: 


2 cups Pecan Meal
1 cup Coconut Flour
1 tsp. baking soda
1.5 tsp. baking powder
1 tsp. cinnamon
1 TBS ground ginger
pinch of sea salt
6 TBS coconut oil
3 TBS honey
1.5 tsp. molasses
1.5 tsp. vanilla extract

1/4 cup naturally sweetened apricot jam


Preheat oven to 350 degrees.

Pulse together the pecan meal, coconut flour, baking soda, baking powder, cinnamon, ginger and salt in a food processor or mixer. Add the coconut oil (not melted), honey, vanilla and molasses and pulse until a dough ball forms.

With a 2 TBS scoop or a spoon, place a TBS ball of dough on a baking sheet. Once the baking sheet is filled, press a crevice into the dough balls with your thumb or finger. Make sure you form the sides so that when you place the jam into the crevice it does not run out. Fill the holes with apricot jam.

Bake at 350 degrees for 10 minutes. Let cool before removing from the pan. 

Creamy Vegan Pumpkin Soup with Spicy Thai Peanut Crumble

Sarah Lanphier


2 TBS oil (olive, coconut or grapeseed)
1 large onion, diced
2 cloves garlic, finely chopped
1 TBS ground ginger
2 tsp cayenne pepper
2 tsp sea salt
Two 15oz. cans organic pumpkin puree
2 cups vegetable stock
One 15oz can organic coconut milk
1 TBS maple syrup or coconut sugar


In a large pot, saute the oil, garlic and onions until soft. Add the ginger, cayenne pepper and sea salt. Cook for another minute. 

Add the pumpkin, stock, coconut milk and maple syrup. Bring to a boil and then simmer for 15-20 minutes. The soup should begin to reduce and thicken. 

Carefully puree the soup with an immersion blender or standard blender until smooth. Top with Sarah's Savory Snack: Spicy Thai Peanut and enjoy! 

This recipe was made for a beer tour event we were a part of. It pairs wonderfully with New Belgium Fat Tire!