Whole Foods Thumbprint Cookies are from a recipe that appeared a long time ago on the Whole Foods website. The dough is made with ground almonds, oats, whole wheat pastry flour, safflower or canola oil, maple syrup and salt.
The dough is shaped into circles, punched down in the center and filled with your favorite flavor of jam or jelly. I only made these once, but looking back at the recipe it seems like it would be worth trying again (and updating the photos!).
Whole Foods 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