Thumbprint Cookies

I've been making some version of these cookies since early 1994, when James and I first became involved with friends in a vegan restaurant endeavor in Portland, Oregon. The Common Sense Cafe was short-lived but the cookies live on.

Makes about 30 cookies

  • 1 cup almond meal flour
  • 1 cup oats
  • 1 cup ground walnuts
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup olive, coconut, or avocado oil (I used to use canola oil but have since swapped for better nutrition)
  • 1/2 cup maple syrup
  • 5 tablespoons organic strawberry (or any other preferred fruit) jam

Preheat oven to 350ºF. Add almond flour, oats, walnuts, salt and cinnamon to blender or food processor. Blend or process until mixture is well combined and the nuts and oats are well ground. Place this mixture into a large mixing bowl. In a separate bowl, mix together oil and maple syrup. Stir liquids into flour mixture and stir together with a wooden spoon.

Shape dough into walnut-sized balls. Place about 1-inch apart on ungreased (or parchment-lined) cookie sheet. Press thumb into center of each cookie to make indentation. Add about 1/2 teaspoon of jam to the center of each cookie. Bake 10 to 12 minutes or until light brown.

Allow to cool about 5 or 10 minutes and then gently move them to a wire rack until totally cooled. So yummy

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