This thumbprint cookie recipe is so easy to make and, as far as cookies go, its really not an unhealthful treat. I have been very into Rooibos tea these days (it is an amazing source of antioxidants!) and there is nothing I love more in the afternoon than a nice cup of Rooibos tea with a thumbprint cookie. Such a simple life pleasure. I swear, there is something therapeutic about making these cookies too. I think it has something to do with the fact they turn out looking so perfect and yet take such little effort.
Just a quick word on some of the ingredients…
- For the flour: In the past I always baked with white whole wheat flour, but in the past year or so I have learned biodynamic whole wheat flour is even better than organic. Isis Biodynamic Flour is the brand I prefer. Click HERE to learn why I love biodynamic flour so much.
- For the jam: I love Polaner All-Fruit Non GMO brands. Although I use Polaner Raspberry Jam for this recipe, you can really use any flavor you like.
- For the maple syrup: Be sure to look for pure maple syrup (Sorry Aunt Jemima!) By the way, did you know pure maple syrup is actually NOT a refined sugar? It comes directly from the sap of the maple tree and contains antioxidants and phytonutrients. Click HERE to learn more about the benefits of pure maple syrup.
Easy Thumbprint Cookie Recipe
- 1/2 cup rolled oats
- 1/2 cup pine nuts
- 1 1/2 cups Biodynamic whole wheat flour (such as Isis brand) or organic white whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon unrefined sea salt
- 1/2 cup pure maple syrup
- 1/4 cup melted organic extra virgin coconut oil (such as Barlean’s)
- 1 teaspoon pure vanilla extract
- 15 teaspoons all-natural raspberry jam
- Preheat oven to 350 degrees. Line two large cookie sheets with parchment paper.
- In a food processor, grind the oats and pine nuts together to form a fine powder. Add the flour, baking powder, and salt and pulse to mix. Pour in the maple syrup, oil and vanilla; pulse until the ingredients are well blended and form a soft dough. Scrape the dough onto a lightly floured center and knead for 2 minutes.
- Roll tablespoon-size portions of the dough into balls. Place on the parchment-lined cookie sheets and press a moist thumbprint into the center of each dough ball. Add approximately 1/2 teaspoon of jam per cookie. Refrigerate for 15 minutes.
- Place the cookies in the oven and bake for 8 minutes. Open the oven and reverse the position of the pans; bake for another 7 to 8 minutes, or until the cookies are golden. Remove cookies from the oven and let cool and harden on an oven-rack before serving.