Thumbprint Cookies
- 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
- Preheat oven to 350u0b0F. Process almonds and oats in a blender or food processor to a coarse grind. Transfer to a large bowl and add flour, oil, syrup and salt. Stir to combine well. Form walnut-sized balls and place on a baking sheet. Press your thumb gently in the center of each ball to make an indentation. Use a very small spoon to fill with jam.
- Bake 15 to 20 minutes until golden brown. Transfer cookies to a rack to cool completely, then store between layers of waxed paper in an airtight container.
- Nutrition
- 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
almonds, rolled oats, whole wheat pastry flour, safflower, maple syrup, salt, fruit juice
Taken from www.epicurious.com/recipes/member/views/thumbprint-cookies-50046573 (may not work)