Everyone who’s ever made a thumbprint cookie knows that it’s fun to play around with the filling. Did you know that it’s also fun to play around with the cookie? I wanted a more wholesome cookie, and this is what I came up with. (Shh. Don’t tell my metabolism about the syrup or the jam.)
½ cup whole wheat flour
6 TBLSP whole raw almonds, ground in a food processor
Pinch of salt
Shake or two of ground cinnamon
2 TBLSP coconut oil, melted
2 TBLSP maple syrup or agave
Jam or chocolate chips
Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Combine the flour, ground almonds, salt, cinnamon, oil, and syrup in a small bowl.
- Take a TBLSP of the dough and shape it into a ball and continue until the dough is gone, about 5 or 6 cookies. Set the balls on the parchment paper.
- Using your finger or thumb, or the back of a teaspoon or melon baller, make a dent in the center of each cookie.
- Fill each depression with a small amount of jam (half a teaspoon, perhaps) or five or six chocolate chips.
- Bake for 20 minutes, until the cookies are lightly browned.
Let them cool on the pan for a few minutes or they will crumble.
In the picture, you’ll see raspberry jam, apricot jam, and white fig jam, chocolate chips (it took about 5 to fill the depression), and apricot/chocolate and raspberry chocolate, because that’s just how I roll.