I know, cookie season is over, BUT who said it ever has to end?! Here is a cookie recipe that will help you with your sweet cravings and start your new year off right. I love thumbprint cookies. Anything with jam in it is a winner for me. These healthy thumbprint cookies can be made with whatever jam you have in the fridge. I had some apricot chia seed jam in my freezer that I needed to use. These cookies are nutty, chewy, and only slightly sweet (my jam isn’t very sweet). They make for the perfect snack or dessert and are packed with good fats, protein, and fiber. This is a cookie you won’t feel guilty about eating. Who knew a cookie that was refined sugar free, gluten free, vegan, and oil free could taste this good?! It almost tastes like a yummy Lara Bar or CLIFF bar to me. 2017 never looked so good! Healthy Thumbprint Cookies
Makes about 18 cookies
1 1/3 cups raw almonds, processed into almond meal (about 1.5 cups almond meal)
1/4 cup oat flour or brown rice flour (I used oat flour)
2 Tbsp ground flax seed
1/4 tsp + 1/8th tsp fine grain sea salt
1 tsp aluminum-free baking powder
1/2 tsp ground cinnamon
1/2 cup raw peanut butter or almond butter (the drippy kind)
1/4 cup + 3 tbsp pure maple syrup
1/2 tsp almond extract
6-7 Tbsp jam (I used homemade apricot chia seed jam)
Optional: approx 1/3 cup shredded coconut, for rolling
Preheat oven to 350 degrees F and spray a large baking sheet with oil, use a silpat mat, or line with parchment paper.
If making almond meal, place raw almonds into a high-speed blender or food processor. Process on high speed until a fine crumb, making sure not to process too long or the oils will release. Alternatively, you can use store bought almond meal.
In a large bowl, whisk the dry ingredients (almond meal, oat or rice flour, ground flax, salt, and baking powder). Use your fingers to break up any clumps of the almond meal. In a smaller bowl, mix together the peanut or almond butter, maple syrup, and almond extract. Add wet mixture to dry mixture and stir until combined. If dough is too dry, you can add a splash of almond milk (only 1 tsp at a time). The dough will come together, be patient. 🙂
Shape dough into balls (about 1.5 tbsp or so). If dough is too sticky, place in the fridge for 15-20 minutes to firm up.
Roll balls in coconut if desired. Place balls of dough about 1.5-2 inches apart on the baking sheet. With your thumb, press into the middle of the ball and shape a small well with your fingers. Add 1 tsp of jam into each well.
Bake at 350F for 10-12 minutes, watching closely after 9 minutes. Cool on sheet for 5 minutes and then transfer to a cooling rack.
Enjoy! Store in an airtight container once completely cooled.
(Recipe adapted from Oh She Glows)