Tuesday, December 24, 2013

Thumbprint Cookies

I have been tortured with sweets all month and I finally decided that on Christmas day, I wouldn't be left out while everyone was devouring desserts!

I went on a search and found a recipe for Thumbprint Cookies, using whole wheat pastry flour, and no refined sugars. I will be bringing these with me tomorrow so I can have a treat too!
I wasn't sure how they were going to turn out, because they are not your average cookie, and don't have all "the bad stuff" that makes cookies taste good. To my suprise, they are soooo good!! Here is the recipe if you are looking for a "healthy cookie" :)

Ingredients: (All Organic)

  • 1 cup almonds or pecans
  • 1 cup rolled oats
  • 1 cup whole wheat pastry flour
  • 1/2 cup expeller-pressed canola oil
  • 1/2 cup maple syrup or brown rice syrup
  • 1/4 teaspoon fine sea salt
  • 5 tablespoons fruit juice sweetened jam. I use Crofter's, because it's so good!

Preheat oven to 350°F. Put almonds and oats into a food processor and pulse until coarsely ground. Transfer to a large bowl and add flour, oil, syrup and salt. Stir to combine well. 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. Press your thumb gently down into the center of each cookie to make an indentation. Spoon a teaspoon of jam into each indentation.

Bake cookies until golden brown and just firm around the edges, 15 minutes. Transfer to a rack to let cool completely, then serve immediately or store between layers of waxed paper in an airtight container.

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