Don't get me wrong, I love butter and eggs as much as the next girl, but when I saw this vegan recipe for almond jam thumbrints I couldn't help but be curious. I've been looking for a linzer-like cookie recipe for awhile (Jon? Are you listening? Where's that excellent xmas cookie recipe of your mom's you made?!! Still waiting! ;) and this one intrigued me.
Plus? They sound healthy! Bonus, no? No refined white sugar (you use apple juice and maple syrup), oat and barley or whole wheat flour, and chock full o' nuts.
This recipe was also dead easy. A two bowl-er and clean up was no sweat.
I ran out of raspberry so decided to make a full palette of delicious fruit flavors.
Not quite a 'thumbprint' per se but it gets the job done.
Aaaalmost ready. Best part is...the dough can be eaten worry free!
Almond Jam Thumbprint Cookies (originally posted on readymade.com)
- 2 1/2c. raw whole almonds
- 1 1/2c. oat flour
- 1 c. barley or whole wheat pastry flour
- 1/2 t. baking soda
- 1/2 t. fine sea salt
- 1 c. pure maple syrup
- 1/4 c. apple juice
- 1/4 c. canola oil
- 1 t. almond extract *
- fruit preserves of your choice
1. Preheat oven to 325F and line two cookie sheets with parchment paper.
2. Whiz almonds in a food processor until fine, leave some chunky bits for texture.
3. Mix dry ingredients in medium large bowl
4. Whisk maple syrup, apple juice, oil and extract in a smaller bowl.
5. Add wet ingredients to dry, stirring to combine well.
6. Wet hands (as often as needed!) to roll dough into ping pong sized cookie balls.
7. Use the back of a wooden spoon to create a well for the jam, be careful not to poke thru the bottom.
8. Pipe jam into cookie wells. I used ziplock bags with the corners cut off.
9. Bake 25 minutes, remove cookie sheets to cookie rack, cool and enjoy!
WARNING!!! Do NOT nibble these until the jam has completely cooled or YOU WILL BE SORRY!!!! Don't say I didn't warn you ;)
* original recipe called for 2 tsps of extract but I don't like a heavily fake almond flavoring
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