Healthy Almond and Oat Thumbprint Cookies with Apricot Preserves

Disclaimer: The following post will leave you with an emergency cookie craving condition that can only be cured by immediately making Apricot Thumbprint cookies and devouring 3 or 4 with a big glass of cold milk.

These little cookies are the perfect solution for sudden sweet tooth emergencies. With a very short ingredient list of pantry staples you can have these naturally sweetened cookies in your hot little hands in minutes. What?!! Mom made cookies!!! and the "HIP HIP HOORAY'S" continued for minutes while the little darlings danced around and hugged each other.

note to self, make cookies more often for the poor children.

I made these cookies as part of a fun little project I'm putting together so check back soon for that! They will be incorporated into a make shift Mediterranean noshing platter that would be perfect to serve for a "girls night in" or any little gathering of friends and family.

Just a handful of healthy ingredients go into these cute little cookies. Making them a better-for-you thumbprint cookie than the typical shortbread variety. plus a bit of walnut oil, not pictured

If you own a blender or food processor, making you own "Almond Meal" is super easy and tons cheaper than store bought! I use Raw almonds that I've soaked in water previously, dried and store in an airtight container. Soaking almonds removes the naturally occurring phytic acid in the nuts which block the minerals from absorbing in your body.
Throw the almonds in your food processor or heavy duty blender like a Vitamix and pulse for 20-30 seconds till you have a floury substance. Don't over mix or you'll get almond paste.

Instead of using wheat or white flour in your cookies try using oat flour. Again, it only takes 20 seconds to blend up your own flour and it will save you a ton of money. Make big batches ahead of time and store in an air tight container for future use. I love Coach's Oats for the toasted, cracked flavor and the whole grain goodness.

Mix it all up, form into walnut size balls and use your thumb to make room for the jam! You know the drill.

Enjoy!

recipe adapted from Whole Foods Market

YIELDS 18-20 COOKIES TIME 20 MINUTES

Ingredients

1 cup blanched, unsalted, raw almonds or pecans
1 cup Whole rolled oats (I use Coach's Oats)
1/2 cup gluten free flour mix or unbleached, white whole wheat flour
2 tablespoons flax meal (optional, adds Omega 3's a healthy fat)
1/2 cup expeller-pressed canola oil or Coconut oil
1/2 cup honey or maple syrup
1/4 teaspoon fine sea salt
6 tablespoons naturally sweetened Apricot Preserves

Preheat oven to 350°F. Put almonds and oats into a food processor and pulse until coarsely ground, about 20 seconds. Transfer to a large bowl and add flour, oil, syrup and salt. Stir to combine well. Roll walnut-sized balls of the dough in the palm of your hand to form each cookie. Place a sheet of parchment on a large cookie sheet and arrange balls 2 inches apart. Press your thumb gently down into the center of each cookie to make an indentation. Spoon a small teaspoon of jam into each indentation.

Bake cookies until golden brown and just firm around the edges, 15 to 20 minutes. Transfer to a rack to let cool completely, then serve immediately or store between layers of waxed paper in an airtight container.


notes/substitutions
Sunflower or pumpkin seeds can be subbed for those with nut allergies.
Whole grain oats such as Coach's Oats or steel cut are a healthier option than over processed quick oats which have been processed usually with the bran stripped from it's original state and pre-cooked all before it gets to you.
You can try subbing 1/2 of the oil for applesauce but the cookie may flatten out a bit and will have a more cake like texture.

Maple syrup is 'wetter' than honey so if you use honey your mixture will be a bit crumblier.

Thank you for stopping by Simply Healthy Family. I love to hear from readers and appreciate any comments, ideas or questions.