Splendiferous Vegan Thumbprint Cookies
2 cups mixed nuts (almonds, pecans, cashews, and walnuts are good)
1/4 cup flour
1/2 cup rolled oats
1/3 cup coconut oil
1/4 cup almond milk
1/4 cup maple syrup
1 tsp cinnamon
1 tsp nutmeg
1 tsp vanilla
1 tsp baking powder
pinch of salt
vegan fruit jam of choice (I use Crofter's organic Superfruit spread)
Preheat oven to 350 Fahrenheit
1. Toss the nuts and oats in a blender and blend until the texture is consistent. Some larger chunks are fine.
2. Put the mixture in a baking bowl and add everything but the fruit jam.
3. Form dough into balls on a baking pan covered with parchment paper and use your thumb to make a hole on the top of each ball.
4. Spoon a little jam into the holes and bake at 350 F for 10-12 minutes or until the sides begin to brown.
The ingredients are not strict -- this recipe is very forgiving! The key is to get the consistency moist like cookie dough. Add maple syrup and your choice of non-dairy milk until you get it just right. You can experiment with quantities to taste. I don't even measure anything when I make this recipe -- I just pour in variable amounts of nuts, oats, and everything else until I'm satisfied with the taste and it's the appropriate consistency.