When you’re feeling like eating some baking, but you really shouldn’t go too crazy, as in, you want to justify eating cookies because they are made with healthy ingredients — or you are looking for a nice snack cookie – these fit the bill perfectly. I really like these because they taste like an excellent treat, but all the ingredients are essentially healthy. I made them with mostly organic ingredients as well, so all the better. You can customize them by adding your favourite jam for the centers. I have used raspberry here and they are so good. I still ate 4 or 5 of them, but oh well, I threw caution to the wind. So sue me.
I imagine they would suffice for a breakfast on the run as well. Super easy and they freeze well.
Raspberry Almond Thumbprint Cookies
inspired by The Nourishing Gourmet
Makes about 24-30 cookies
2 1/2 cups whole or sliced almonds, ground coarsely in processor
3 cups oatmeal, ground finely in processor
1/2 cup melted butter or coconut oil
1 tsp sea salt
1 tsp cinnamon
3/4 cup maple syrup
2 eggs, beaten
1 tsp vanilla extract
1/2 tsp almond extract
Heat oven to 350F. Prepare baking sheets with silpats or parchment paper.
Grind almonds coarsely in a food processor by using the ‘pulse’ button. You don’t want them too fine, you still want to see little chunks of them. Remove from processor and place in large bowl.
Process oatmeal the same way, except you want it to be quite fine, so push the ‘run’ button for 10-20 seconds.
Mix all ingredients together in the bowl. Form into 1 1/2 tablespoon size clumps. (a small cookie dough scoop works well for this). Place on cookie sheet about an inch apart and bake for 9 minutes. Remove from oven to indent your cookies with your finger or a cylindrical spoon handle. Return to oven and bake for another 8-9 minutes until starting to brown on the edges. Using a tiny spoon, fill indents with your favourite jam. Cool. Enjoy.