So many cookie recipes, so little time. Focusing on healthy cookies was kind of nice because it helped narrow down the options of what to bake. While I’d have a hard time giving up plain old chocolate chip cookies made with white flour and chocolate chips….not to mention my beloved Frito candy, I did enjoy all of this week’s cookies quite a bit. This cookie is no exception, and it’s definitely high on the nutritious cookie scale.
These thumbprints, which are packed with good stuff, are from the Whole Foods web site. I admit, I wasn’t very optimistic when I set out to make them, but the dough was surprisingly easy to work with and when baked, quite tender and flakey. The nut-dough is not too sweet, so you can fill the tiny indentation with about 1/4 teaspoon of whatever you want. The original recipe recommends a fruit juice sweetened jam. I didn’t have any so I used a hodgepodge of jellies I’d saved from various Continental Breakfast trays and gift baskets. I knew they’d come in handy. See the orange marmalade? That is from The Ritz in London. It tastes expensive.
Here’s a picture of the cookies. I put sesame seeds on two just for fun. Not necessary, but pretty. I think a peanut butter filling would go well with the sesame seeds. Maybe next time.
And here’s the recipe.
Wholesome Thumbprint Cookies
1 cup almonds (I used walnuts)
1 cup rolled oats
1 cup whole wheat pastry flour
1/2 cup safflower or canola oil (I used 7 tablespoons canola, 1 tablespoon walnut oil)
1/2 cup maple syrup
pinch of salt (big pinch)
water (didn’t need any)
fruit juice sweetened jam (or jelly hoarded from various hotel stays and gift baskets)
Ingredient Option: substitute pecans for the almonds (or walnuts)
Preheat oven to 350°F. Lay nuts on a cookie sheet and toast for 6-8 minutes or until fragrant. Let cool.
Place nuts and oats in food processor and grind fine. Dump into a mixing bowl. Add pastry flour and stir until mixed. Combine oil and maple syrup in a separate bowl then add to flour mixture, stirring until well mixed. Add water (if needed) until mixture holds together.
Form dough into walnut sized balls. Press your thumb into each ball to make a deep indentation. Fill with jam. Bake for 15 minutes.
Makes about 32