Thumbprint Cookie

Recipe Photo: Thumbprint Cookie
Author
Katie Kambridge
Source of Recipe
Whole Foods
Serves/Makes/Yields
Makes about 30 cookies
Recipe Description

Fill these oat and nut cookies with your favorite fruit juice sweetened jam. We think strawberry, raspberry and apricot jams are particularly good.

 

Ingredients

1 cup almonds or pecans 
1 cup rolled oats 
1 cup whole wheat pastry flour 
1/2 cup safflower or canola oil 
1/2 cup maple syrup or rice syrup 
1/4 teaspoon salt 
Fruit juice sweetened jam  

 

Preparation
  1. Preheat oven to 350°F.
  2. Put almonds and oats into a food processor and pulse until coarsley ground.
  3. Transfer to a large bowl and add flour, oil, syrup and salt.
  4. Stir to combine well.
  5. Roll walnut-sized balls of the dough in the palm of your hand to form each cookie, then arrange on 2 large baking sheets, spacing cookies 2 inches apart.
  6. Press your thumb gently down into the center of each cookie to make an indentation.
  7. Spoon a scant teaspoon of jam into each indentation.
  8. Bake cookies until golden brown and just firm around the edges, 15 to 20 minutes.
  9. Transfer to a rack to let cool completely, then serve immediately or store between layers of waxed paper in an airtight container.  

     

Nutrition Information

Per serving (2 cookies/46g-wt.): 210 calories (110 from fat), 13g total fat, 1g saturated fat, 0mg cholesterol, 40mg sodium, 21g total carbohydrate (3g dietary fiber, 9g sugar), 4g protein 

 

Type of Meal