Jammin’ Almond Thumbprint Cookies
What You'll Need
1 cup oat flour
½ cup almond flour
6 Tbsp date sugar
2 Tbsp ground flaxseed
½ tsp baking powder
¼ tsp baking soda
½ tsp ground cinnamon
Pinch of sea salt
½ cup unsweetened non-dairy milk
¼ cup fruit-sweetened jam
How to Make It
1 Preheat the oven to 350 degrees F.
2 Line a baking sheet with parchment paper.
3 In a mixing bowl, whisk together the oat flour, almond flour, date sugar, flaxseed, baking powder, baking soda, cinnamon, and salt.
4 Add the non-dairy milk, and use a spoon or your hands to thoroughly mix the dough. It should be thick but not too sticky. If it is too wet, add a little more oat flour and mix well.
5 Scoop out about 1 Tbsp of dough and roll it into a ball.
6 Place on the baking sheet and continue with the remaining dough, positioning balls about 1-2 inches apart.
7 Press the center of each cookie with your thumb to create a well to accommodate ¼ tsp of jam.
8 Fill each thumbprint with ¼ tsp of jam.
9 Bake cookies until lightly golden brown, about 30 minutes.
10 Transfer the baking sheet to a cooling rack for a few minutes to cool.
If you need to make sure these cookies are gluten-free you can buy oat flour that is labeled as gluten-free or make your own flour at home with gluten-free oats.
To prevent the dough from sticking, have a small bowl with water available to moisten your hands before rolling the dough into balls and pressing thumbprint.
Copyright 2018 Center for Nutrition Studies. All rights reserved.