Thumbprint Cookies – a delicious recipe with almonds, rolled oats, whole wheat pastry flour, safflower, maple syrup, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Process almonds and oats in a blender or food processor to a coarse grind. Transfer to a large bowl and add flour, oil, syrup and salt. Stir to combine well. Form walnut-sized balls and place on a baking sheet. Press your thumb gently in the center of each ball to make an indentation. Use a very small spoon to fill with jam.
2
Bake 15 to 20 minutes until golden brown. Transfer cookies to a rack to cool completely, then store between layers of waxed paper in an airtight container.
3
Nutrition
4
Per serving (2 cookies/46g-wt.): 210 calories (110 from fat), 13g total fat, 1g saturated fat, 0mg cholesterol, 40mg sodium, 21g total carbohydrate (3g dietary fiber, 9g sugar), 4g protein
747
kcal
Calories
50
g
Fat
66
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup almonds or pecans, 1 cup rolled oats, 1 cup whole wheat pastry flour, 1/2 cup safflower or canola oil, and more.
Yes, Thumbprint Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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