Almond thumbprint cookies

Almond thumbprint cookies

  Submitted by Joyce McCallister, Records Coordinator, Pharmacy Practice Experience

Ingredients:

1. 1 cup almonds, ground
2. 1 cup rolled oats, ground to flour
3. 1 cup whole wheat pastry flour or oat flour
4. ¼ teaspoon cinnamon
5. Pinch of salt 
6. ½ cup brown rice syrup or maple syrup
7. 1/3 cup canola or corn oil
8. Berry jam for filling

Directions:

1. Preheat oven to 350 degrees
2. Blend almonds finely in food processor or blender until they are like a coarse nut flour. Blend oats to a fine flour. Combine dry ingredients in a mixing bowl. In a smaller bowl, blend syrup and oil together until thoroughly mixed. Add to dry ingredients and mix until everything is homogenous.
3. Form into walnut-sized balls (no larger) and place on a parchment-lined baking sheet. Gently press your thumb in the center, and fill each depression with about ½ teaspoon of raspberry or other berry jam. Marmalade is also good. A giant chocolate chip changes the cookie quite a bit, and is v. good as well.

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