2 cups flour of choice (gluten free if necessary)
1 cup almond meal*
1/8 tsp. cinnamon
1 cup oats (dry), blended into flour
4 Tbsp. olive oil
1 cup maple syrup (or agave syrup)
100% fruit jelly in flavor of your choice
Mix all ingredients except jelly together. Drop dabs of dough onto cookie sheet or make into small balls. Make a small depression in each cookie and fill with 1/8 tsp. jelly. Bake at 350 degrees F. for 13 minutes.
*almond flour can be made by grinding raw almonds in a blender.
Your photograph should be framed it is so lovely. I made thumbprint cookies of another sort today. Didn't think about jam, which would've been lovely.ReplyDelete
Hi La Tea Dah....That's a different version of the thumbprints I am familiar with but it sounds good.ReplyDelete
Take care and have a nice Monday. Thanks for all visits and comments to my blog, too. Susan
Will have to try this since I would like to stop using butter for cookies all the time. We certainly have access to lots and lots of olive oil. :) Best wishes, TammyReplyDelete