You know when you learn a new word and you start hearing it all the time?! Well, that’s what I felt was happening with “thumbprint cookies.” I had had the idea of making a healthier version of them last week and for the past two days I have been seeing them everywhere! I walked into my aunt’s house and she was making some for the weekend. I went to an engagement party where they were serving them. I opened my friend’s freezer and there they were – front and center. It couldn’t just be coincidence… I had to make them!
Every recipe I came across was pretty much the same – whole wheat flour, almond meal, maple syrup, oil etc. I wanted to make a super clean version using dates instead of added sweeteners. Since dates can be really sweet I made sure to figure out exactly how many to add without them becoming over bearing.
For the jelly filling I went ahead and made my Chia Jam, swapping out the mixed berries for apricots. I love the flavors of almond and apricot together! Plus, by making the Chia Jam you are sneaking in extra doses of superfoods and then you can use the leftovers all week. Feel free to switch up the jelly flavors if you are using store bought jelly. But be sure to read the label and make sure you are buying fruit-sweetened jelly without any any added sugars.
The ultimate taste tester for these cookies was definitely my mom. She is a die-hard thumbprint cookie lover. I had to get her stamp of approval on these raw thumbprint cookies. And the result?! She loved them! She really appreciated how the cookie part wasn’t too sweet and how it worked in harmony with the sweetness of the jelly.
They especially hit the spot with a cup of tea in the afternoon. Just so perfect. I hope you enjoy them!
Cookie:
- 1 cup old fashion oats
- 1/2 cup raw almonds
- 1/2 cup dates (pitted soaked in warm water to soften)
- 3 tablespoons coconut oil
- 2 tablespoons almond butter
Filling
- 1/4 cup chia jam or store bought no sugar added fruit sweetened jelly
Directions:
- In a food processor process oats and almonds till a fine flour forms.
- Add dates, coconut oil and almond butter. A sticky dough should form.
- Using a tablespoon or a small ice cream scooper, form cookie dough batter into balls. Place on a tray lined with parchment paper. You should get around 10 balls.
- Once balls are formed use your thumb to press a small indent in the center.
- Using a teaspoon place jam in the center of the thumbprint cookies.
- Store in the freezer to preserve freshness and let thaw before eating. Or store in the refrigerator.
Woman you are amazing with all these recipes you create! I just want to gobble all of these cookies up…I love how you used apricots, because I haven’t had them in a while and this just seems like the perfect combo! DELISH!
Do you think a blender would work instead of a food processor?
Is almond butter like peanut butter?
Q: is the coconut oil melted or solid? Can’t wait to try this, thank you! 🙂
Either way works! I think mine was not melted
I added a few of the lily chocolate chips and baked these a bit – keep them in the freezer & they are delicious that way too!
Great post. I read your posts all the time and you always
do a good job explaining the whatever topic you’re blogging
about. Btw, I shared this on Twitter and my followers loved it.
Keep up the great work!