Wednesday, February 9, 2011

Vegan Almond and Oats Thumbprint Cookies

My daughter walking like a zombie...she runs around the house, arms high, laughing or moaning. Last night she chased the accountant around in circles!
These cookies are delicious. They make great gifts tied up in brown paper with a cute little gift tag. You can make them gluten free or not by substituting the regular flour for a equal part gluten free arrowhead mix brand. (It seems to work the best I have found, sold at Fred Meyers).

Ingredients: 4 cups of organic almonds
4 cups of organic rolled oats
4 cups of organic whole wheat pastry flour or gluten free mix
2 cups of organic extra virgin coconut oil, melted
2 cups of organic maple syrup
1 teaspoon of sea salt
Jam of your choice. I prefer berry jams like raspberry or strawberry in this cookie

Preheat oven to 340 degrees. In a food processor pulse oats and almonds until coarsley ground ( I had to do it in batches since mine is so small). Transfer to a large bowl.

Add together in the large bowl flour, coconut oil, maple syrup and salt.
When combined roll into tablspoon size balls and place on cookie sheet. Make an indent with your thumb and place jam in the middle.

Place in oven and bake for17-20 minutes or until golden brown and just firm around the edges. Adapted from original recipe found on the whole foods website.
"Mommy I am waiting for one!" This isn't her sippy cup she borrowed it from her friend Preston.


  1. They are wonderful so yummy

  2. I want some! Make me some and come down this weekend :D love you!

  3. I love that rustic look of your cookies. They sound both healthy and delicious. I have a sweet treat linky party going on at my blog called "Sweets for a Saturday" and I'd like to invite you to stop by this weekend and link your cookies up.



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