Thumbprint Cookies

oatmeal jammy

Yesterday, I led a workshop called OPENING THE DOOR: How to Make Room for Fulfillment in Your Life.   Four hours of goal setting, future-building, and getting out all the negative chatter that holds us back.  It was so much fun!

Since we were dealing with some pretty tough subjects, I thought it’d be a nice treat to bring some healthy cookies.  My friend Chandra gave me the recipe and it was SUPER easy to make. I just put everything in the food processor and baked — so simple.  They weren’t too sweet and were hearty, since they’re full of almonds.  You could probably make them with peanuts, too, for a PB&J-type cookie.

Jam Cookies

makes about 16 cookies
1 cup raw almonds
1 cup rolled oats or oat flour
1 cup whole wheat pastry flour
pinch sea salt
1/4 teaspoon cinnamon
1/2 cup coconut , canola, olive or grapeseed oil [I used olive oil]
1/2 cup maple syrup [I used agave]
all-fruit jam [I used raspberry]
Preheat oven to 350 F. Lightly oil a cookie sheet [or use parchment paper].
Chop almonds into coarse meal. This can be done with a knife (which takes a long time and is messy) or in a food processor (or a blender, but a food processor is ideal) by pulsing a few times. For a chunkier cookie, grind the almonds only into small pieces.
Grind oats to flour in a small food processor, flour mill, or a blender. You can also use oat flour. For a chunkier cookie, don’t grind oats all the way.
Combine almonds, oats, flour, salt, and cinnamon.
In another bowl combine oil and maple syrup. Add to dry. Mix lightly.
Roll into walnut-sized balls. Place on an oiled cookie sheet. Press an indentation in the center with thumb.
Fill indentation with jam. Do not overfill.

Bake 15-20 minutes, or until bottoms are lightly browned. Cool 10 minutes.


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