Adapted from Whole Foods Market
What better way to leave a good “impression” with friends and family than sharing some vegan thumbprint cookies? The cookie part of these are not overly sweet; the idea when eating them is to get a little jam filling with each bite, which makes them taste sweeter
1 cup almonds
1 cup rolled oats
1 cup whole wheat flour
1/2 cup coconut oil (melted)
1/4 cup maple syrup
1/4 cup organic honey
1/4 teaspoon salt
1/4 teaspoon cinnamon
Your choice of organic jam
Preheat oven to 350°F.
1. Combine almonds and oats in a food processor and blend until coarsely ground. In a large bowl combine the ground oats and almonds with the flour, salt and cinnamon.
2. In a heat safe bowl melt the coconut oil and add to the dry mixture.
3. Next add the syrup and honey, stir until well combined.
4. Now the fun part…in the palm of your hands roll the dough into “golf ball” sized balls. Line a cookie sheet with parchment paper and place the balls about 2″ apart. Press your thumb gently down into the center of each cookie to make an indentation. Fill the center of the cookie with your choice of jam. To make it interesting… try layering it with peanut butter! Simply scoop a tsp of peanut butter into the center of the cookie and top it off with some jam.
5.Bake cookies 12-15 minutes until edges are brown. Cool completely, then serve immediately or store in the fridge.