Thumbprint Cookies


These cookies are super easy & delicious… there are very few ingredients, and a lot of wiggle room in which to get creative! They have a nutty flavor and are easily made vegan and gluten free.  They look fancy, but they are a great recipe to do with kids, easy to mix, and they can do the filling part.

I have to share with you, that my mom calls these “tit cookies”… if you can’t see why, well then don’t worry about it…

*If you want to enjoy these with a cup of chai or warm milk, then do a date or almond alternative to the filling, or use a rose jam or raisin jam – basically something non fresh-fruit based because you don’t want to combine anything acidic with dairy in your belly at the same time.

These cookies have a touch of protein & are quite nourishing because of the almonds.  Plus, pretty wholesome for cookies, because of the use of maple syrup and brown rice syrup instead of sugar… so these are great sweets for kapha type folks or during the kapha season. Cinnamon or cardamom adds a digestive and invigorating ayurvedic kitchen herb as well… cardamom is best in the summer and for very pitta-type folks while cinnamon is really warming and good for kapha-type bodies… vata can enjoy these ’til the vedic cows come home either way!

Ingredients

  • 1 Cup Raw almonds (oryou can experiment with walnuts, but keep in mind they are an oilier nut so you’ll get an oilier result)
  • 1 Cup Rolled Oats
  • 1 and 1/4 Cup Oat Flor or Whole Wheat Pastry Flour or Gluten Free all-purpose Flour (I recommend Authentic Foods brand)
  • 1/2 tsp ground cinnamon (or cardamom works well, especially with a rose jam in the center or dates)
  • 1/2 Cup Maple Syrup or Brown Rice Syrup (or do 1/4 Cup each – brown rice syrup has a carmel taste & texture)
  • 1/2 Cup Sunflower Oil orMelted Butter or Melted Ghee
  • 1 tsp vanilla or almond extract (or a combo of those or any other extract)
For the filling:
  • Fruit Jam (blackberry, rasberry, apricot work really well) or Rose Jam or halved dried dates

Instructions

  1. PREHEAT oven to 350 degrees (or 325 if like me, you a have an oven that runs hot!)
  2. Grind the almonds in a food processor until like a rough flour
  3. Grind the oats in a food processor until like a rough flour
  4. Combine almonds, oats, flour, and cinnamon (or cardamom) in a bowl
  5. Add all the wet ingredients (except the filling) in the center of the dry mixture..
  6. Mix well
  7. Form into walnut sized balls on a cookie sheet with parchment paper (or oiled)
  8. Gently press your thumb into the middle of each ball, to flatten slightly and create a divit for your filling (don’t press all the way through and create a hole in the bottom)
  9. Fill the divits with your choice of filling
  10. Bake for about 10-12 minutes at 350 degrees (or 325 if you have a very hot oven, like I do!) or until golden

Enjoy… SO GOOD!!

Cookie Batter
Cookie Batter
Prepping for filling
Fresh out of the oven
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