Sunday, February 28, 2010

Thumbprint Cookies

These cookies have been my favorite for a long time. They are so healthy, you can eat them any tme of the day. I often have them for breakfast! I use organic agave syrup for a lower glycemic version. My original recipe was made with pure maple syrup.


1 cup whole grain flour - wheat, spelt, rice, quinoa - your choice
1 cup raw rolled oats - ground in coffee grinder
1 cup ground nuts or seeds - almond, walnuts, sunflower - whatever - I prefer these 3
1/2 cup agave or pure maple syrup
1/2 cup cold-pressed or expeller pressed safflower or canola oil
100% fruit spread

Combine the first 5 ingredients.
Use about a walnut-sized amount of dough and roll in a ball.
Place on ungreased cookie sheet.
With thumb, press and indentation in center of dough ball.
Put 1/2 - 1 tsp of fruit spread in the indentation.
Bake at 375* for 15 minutes or so - depending upon desired crispness!


1 comment:

  1. These are SUPER yummy! My daughter-in-law makes the dough and mixes in chocolate chips for yummy choc chip cookies.