I have to say that I fell fortunate to have the best food critics that I could ask for. Five and six-year-old boys hold nothing back and tell you the truth without thinking twice about it. Without any thought of whether something will hurt my feelings or not. Their honesty, when it comes to food, is actually a blessing. No sugar-coating things around boys. They either love something and will be sure to let you know. Or HATE it, and will be sure to let you know. I grew up with basically all girls and woman. I was raised by a single mother, I have one full sister, one half, and my aunt and mom raised us together, and she had 2 girls and one boy. My cousins are more like sisters to me. So basically I had a lot of female energy around growing up, and knew nothing about boy… boys. Now I live in a house of only boys and am astonished and flabbergasted daily about how boys are and what they are like. But I wouldn’t ask for anything different!
These cookies, my boys loved! I have had an obsession with the Vegan Thumbprint Cookies from Whole Foods for quite some time, and finally I decided to recreate them myself.. so I could eat and make them all the time. My sister makes homemade jam and gives me jars of it as gifts, so I used some raspberry for the center of these cookies, but any jam that you have in the fridge would work fine! The base of the cookie is such a simple recipe that the center filling can be any type of jam that you enjoy.
Makes: approx. 20 cookies
- 1 C Slivered Almonds
- 1 C Rolled Oats
- 1 C Spelt Flour
- 1/4 tsp Salt
- 1/2 C Coconut Oil, melted
- 1/2 C Maple Syrup
- Jam, of your choice
- Preaheat oven to 375 degrees.
- Line a large baking sheet with parchment paper and set aside.
- Put almonds and oats into a food processor and pulse until ground into fine pieces, pour into a large mixing bowl.
- Add flour and salt to bowl with almond and oat mixture.
- Stir to combine.
- Melt coconut oil and add into bowl, then add in maple syrup and stir to combine all ingredients together until all dry ingredients mixed with wet.
- Taking gulf ball amounts of the dough, press dough together to form a ball and place on the cookie sheet.
- Continue until all the dough is rolled into balls and placed on the cookie sheet. using your thumb, gently press on top of the balls making a indentation.
- Spoon a 1/2 teaspoon amount of jam into the indentation.
- Place the cookie sheet into oven and bake for 15 minutes. Allow the cookies to cool and set on baking sheets.
What is your favourite jam flavour?