Dairy Free Thumbprint Cookie Recipe

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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.

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Thumbprint Cookie Recipe

• Author: Ivy Larson
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 28 cookies 1x

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Ingredients

• 1/2 cup rolled oats
• 1/2 cup pine nuts
• 1 1/2 cups 1-for-1 gluten free 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

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Instructions

1. Preheat oven to 350 degrees. Line two large cookie sheets with parchment paper.
2. 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.
3. 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.
4. 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.

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