Here is n, but festive looking cookie that is not only delicious, but also relatively healthy. I know a lot of people are still settling into the new year with more whole grains, less refined sugar, and fewer animal products so I wanted to highlight a few recipes with those qualities in mind. Coconut oil is one of my favorite oils to cook with and is solid below body temperature, making it perfect to use as a butter substitute for baked goods. Jam thimbles or thumbprints are also a great way to showcase homemade jam! Instead of rolling these cookies in ground almonds, I think shredded coconut would also be tasty, but watch them so they do not burn in the oven. Also, if you use chocolate instead of jam in the centers, I won’t tell anyone.
Almond Jam Thimbles
Adapted from lottie+doof
1/3 c coconut oil or butter
1/2 cup applesauce. I used a quick homemade pearsauce.
1/2 cup sugar or sucanat or brown sugar
1 flax egg, 1 tbsp ground flax seed + 3 tbsp water, mixed and let stand until thick
1 tsp vanilla
1 tsp almond extract
1 1/2 cup whole wheat pastry flour
1/2 tsp baking powder
1/4 cup milk
1/2 cup almonds, ground until almost fine in a food processor or blender
about 1/4 cup jam of your choice. I used some of my blackberry apricot jam.
Preheat oven to 325 and grease a large cookie sheet.
Cream together coconut oil or butter and sugar. When creamy, add the applesauce. Beat until smooth. Add the flax egg, vanilla, and almond extract and beat until well incorporated. In a separate bowl, stir together the flour, baking powder, and salt. Combine the flour mixture into the wet ingredients and stir until the dough comes together. Roll the dough into tablespoon size balls. Roll each ball in the milk and then in the ground almonds. Place on baking sheet. With the handle of a wooden spoon, make a same indentation in the center of each cookie and fill with a bit of jam. Bake 10-15 minutes or until lightly golden brown. Cool on a rack and enjoy!