Thumbprint Cookies


Lately, I’ve been very inspired by recipes that are posted on the Whole Foods website.
To get ideas for new recipes, I research online and watch my favorites on the food network.
The Whole Foods website, though, has been my favorite source as of late.

These cookies I made for my mom’s birthday and are incredible.
They’re pretty healthy and are a great light dessert for spring.

Here’s what you’ll need:

  • 1/2 cup almonds
  • 1/2 cup pecans
  • 1 cup rolled gluten-free oats
  • 1 cup gluten-free flour
  • 1/2 cup grapeseed oil
  • 1/2 cup brown rice syrup
  • 1/4 teaspoon salt
  • Fruit juice sweetened jam (I used orange marmalade and apricot preserves)

Preheat oven to 350°F.
Put nuts and oats into a food processor or blender and pulse until coarsley ground. Transfer to a large bowl and add flour, oil, syrup and salt. Stir to combine well. Roll golfball-sized balls of dough in the palm of your hand to form each cookie, then arrange on 2 large baking sheets, spacing cookies at least 1 inches apart. Press your thumb gently down into the center of each cookie to make an indentation. Spoon about a teaspoon of jam into each indentation.

Bake cookies until golden brown and just firm around the edges, 15 to 20 minutes. Transfer to a rack to let cool completely, then serve immediately or store between layers of waxed paper in an airtight container.

These might be my new favorite cookies!

One thought on “Thumbprint Cookies

  1. Great recipe, these were really good. They were better the first day when they were crunchy and crumbly, they got pretty soft after that.
    Mark Moody, Sam’s dad

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