Almond Oatmeal Thumbprint Cookies | PCC Natural Markets

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Almond Oatmeal Thumbprint Cookies

Yield: about 36 cookies

4.285715
Your rating: None (7 votes)
Your rating: None (7 votes)

A vegan cookie filled with whole grains and nuts.

Ingredients

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free

Preparation

Preheat the oven to 350°F.

Finely grind almonds and oats in a food processor. Combine with flour, cinnamon and baking soda in a mixing bowl. Combine almond oil, maple syrup and milk in another bowl. Mix wet ingredients thoroughly into the dry, then let the dough rest for 10 to 15 minutes.

Measure 1 tablespoon of dough and, with your hands, roll to form a ball. Place on a baking sheet lined with parchment paper. With your thumb, press the center of each ball to make a well. Fill with 1/2 teaspoon jam.

Bake 15 to 20 minutes until lightly browned. Transfer to a cooling rack.

Recipe by Birgitte Antonsen, PCC Cooks instructor

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