Hello again! This has been an unusually rainy Arizona weekend…perfect weather for catching up on emails and phone calls, listening to quiet music (like this song that I currently love), and testing out recipes, of course.
So, these cookies are good. I don’t usually like to toot my own horn but they are really. really. good. When I was little my mom used to get us these Pepperidge Farm cookies. I’d break off the shortbread part and just eat the middle.
With these cookies, though, you’ll want to eat the whole thing. They’re light and delicate, and filled with almond and coconutty goodness.
I used three different kinds of jam and ended up liking the strawberry-filled cookies the best. My parents liked apricot though. Your call! Regardless of what flavor you use, be generous with the jam. It’s the best part.
I also highly recommend using coconut oil here. It adds a perfect hint of coconut flavor, but if you don’t have it on hand regular canola oil will work too.
I hope you enjoy!
Coconut Thumbprint Cookies
1 cup almonds
1 cup rolled oats
1 cup all-purpose flour
1/2 cup coconut oil, melted
1/2 cup agave nectar, maple syrup, or brown rice syrup
Jam, any flavor
Put almonds and oats into a food processor and pulse until coarsely ground. Transfer this mixture to a large bowl and add flour, melted coconut oil, agave nectar and salt. Mix well with your hands. [Note: I used agave nectar, but brown rice syrup will work better. The agave wasn’t as sticky, so the dough was a little crumbly and hard to work with.]
Roll half a teaspoon of dough in the palm of your hand. Press your thumb gently down into the center of each cookie. Spoon 1 teaspoon of jam into the middle of each cookie.
Bake at 350 for 15 to 20 minutes until cookies are golden brown and firm around the edges. Transfer to a rack to cool completely. Store cookies between layers of wax paper so they don’t stick together.