Jammin’ Almond Thumbprint Cookies
These melt-in-your mouth cookies can be filled with your favorite jam for a delicious treat.
Prep: 5 mins
Cook: 30 mins
Yield: 20-22 cookies
Ingredients
Ingredients
- 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
Instructions
Instructions
- 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.
Cooking Tips
Cooking Tips
- 1. 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.
- 2. 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.
- 3. These cookies are preferable fresh out of the oven. If you store them in the refrigerator, it would be best to heat them for a few minutes in the oven before serving.
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