Sweet n' Savory Strawberry-Basil Thumbprint Cookies

“That is weird” were the words that came out of Mr. Martian’s mouth as I mentioned what I was going to be making. So totally understand if you are thinking the same thing! However, as our lovely neighbor came over to help us out with some extra microgreens we were not able to sell, she gratefully offered to be my taste-tester;). She stated that the cookies were “so good” and she loved the “basalmic tang”. These cookies definitely aren’t for everyone (especially my meat and potatoes husband;)) but would be great with a glass of wine and as I can attest, are great breakfast treat! They are also really pretty!:) 

The original recipe is without the basil and is one of my go-to recipes that is a fabulous sweet treat! These cookies are gluten-free and Paleo, which make them a guilt-free treat! With the original recipe I used maple syrup and coconut oil; however, with this savory version I switched it up with honey (the original recipe calls coconut oil and honey) and olive oil (it’s all I had on hand:)-but I did think it went well with the whole sweet-savory thing).

Here I used basil microgreens and homemade strawberry jam (which Mr. Martian said was more like strawberry sauce since I used lemon instead of pectin and maybe wasn’t patient enough to get to the right consistency:)) but please feel free to use your favorite strawberry jam here and you can totally use chopped fresh basil instead of basil microgreens!

This is a fun summer recipe and I hope enjoy it! It was fun to make something a little crazy! Plus, it was fun to use the basil microgreens! These are one of my new fav’s! So cute and taste like little basils-as they should;). If you ever get the chance to experiment with microgreens-please give these a try! They take a bit longer to grow than other microgreens but are well worth it! They also were great in our chicken-strawberry salad last night!

Things continue to move forward on the ranch! Mr. Martian was busy putting in kick plates around the fish tanks this weekend to make sure nothing falls in, which looks really nice! We even were able to have a little fun and rest today! We are excited for our future with these tiny greens and for the future God has in store in for us! Practice, patience, perseverance, and faith!

"Not only so, but we rejoice in our sufferings, because we know that suffering produces perseverance; perseverance, character; and character, hope. And hope does not disappoint us, because God has poured out His love into our hearts by the Holy Spirit, whom He has given us" (Romans 5:3-5). 

Scripture for thought: Luke 17: 5-6

P.S. I only got 11 cookies out of this recipe. The original recipe states that it makes 24. I did make the cookies an inch-and-a-half instead of an inch. I’m not quite sure what happened here…some things I may never figure out!:).

Sweet n’ Savory Strawberry-Basil Thumbprint Cookies

Adapted from https://www.glutenfreegigi.com/4-ingredient-grain-free-thumbprint-cookies/

The strawberry jam recipe I used (not to a “T”-used a bit less lemon and didn’t dry the strawberries so I believe this why it took a lot longer for me to cook down) from strawberries grown on the ranch:): http://www.texanerin.com/honey-sweetened-strawberry-jam-without-pectin/


1 cup raw unsalted sunflower seeds

1/4 cup coconut flour

1/4 cup honey


1 teaspoon pure vanilla extract

Pinch of salt

Strawberry jam of your choice

Basil microgreens or chopped fresh basil

Preheat oven to 350 degrees. Line a baking sheet with parchment or lightly grease.

In the food processor combine sunflower seeds and coconut flour and process until seeds are broken down and mixture looks uniform and is in very small pieces.

Add honey, EVOO (I accidentally added the EVOO with the four mixture and it turned out just fine:)), vanilla and salt. Process continuously until the l mixture forms a ball in the food processor.

Grab “dough” by spoon fools and roll into a 1.5in round ball (this only make 11 for me-could be more for you:)). Space them out evenly on your cookie sheet.

To make the strawberry-basil jam take some of your jam (enough that you think will fill 11 cookies or so) and toss in a bit of your basil micgrogreens/chopped basil (you want just enough to give it a hint of basil and not overpower your cookie). Give it a stir.

Make an indentation in the center of each ball with your finger or thumb (hence the name of the cookie:)) then fill with your jam (I made sure I at least had one basil microgreen in each cookie with the jam.)

Bake about 12 minutes or until bottoms are nice and brown (not too brown:)). Then remove from the oven and move cookies to drying rack (I used a fork to help with this process-careful not to burn yourself!). Cookies are soft as soon as they are out of the oven but do firm up as they cool.

Place one basil microgeen or some chopped fresh basil (if you choose) on top of each cookie! The original recipe states, “Store leftovers at room temperature in a sealed container up to 3 days” (I stored mine in fridge due to the greens on top) -if they last that long;).

Odoo - Sample 1 for three columns

Odoo - Sample 2 for three columns

Odoo - Sample 3 for three columns