Almond Thumbprint Cookies




  1. Preheat oven to 350 degrees Fahrenheit. Line a half sheet pan or 2 smaller cookie sheets with parchment paper or a silpat, if possible. Do not grease the pan(s).
  2. In a blender, combine oats and hempseed; process, scraping down the sides or tapping as needed, to produce a course flour.
  3. In a medium mixing bowl, whisk together oat/hempseed mixture, almond meal and coconut sugar; set aside.
  4. Melt coconut oil in a glass bowl or measuring cup in the microwave until slightly warm and completely liquid. Whisk in olive oil and maple syrup. Stir oil mixture into dry mixture until thoroughly mixed.
  5. Make tablespoon-sized balls (or use a #40 cookie scoop) and distribute, evenly spaced onto the sheet pans. Press your thumb in the center to make a deep indentation. Place into the oven and bake for 25 minutes.
  6. Remove pan(s) from oven and place 1 to 1-1/2 teaspoons of jam or preserves into the thumb indentation of the cookie. Return pan(s) to the oven and bake for 12-15 minutes or until jam has heated through.
  7. Remove pan(s) from oven and cool for 3-4 minutes, then transfer cookies to a cooling rack to finish cooling.


Nutritional Info (per serving): Calories 188, Total Fat 12.3g, Saturated Fat 3.6g, Cholesterol 0mg, Sodium 6.1mg, Total Carbohydrate 15.9g, Dietary Fiber 1.4g, Sugars 8.9g, Protein 4.3g, Vitamin A 0%, Vitamin C 1%, Calcium 3%, Iron 6%