Almond Oatmeal Thumbprint Cookies


1/2 pound almonds

1 cup regular rolled oats

1 cup unbleached all-purpose flour or refined spelt flour

2 teaspoons cinnamon

1 teaspoon baking soda

1/4 cup almond oil

6 tablespoons maple syrup

1/4 cup almond milk

1/3 cup apricot jam or any other flavor you like



Preheat the oven to 350°F. Finely grind the almonds and oats in a food processor. Combine with flour, cinnamon and baking soda in a mixing bowl. Combine almond oil, maple syrup and milk in another bowl. Mix the wet ingredients thoroughly into the dry, then let the dough rest 10 to 15 minutes.

Measure 1 tablespoon of dough and, with your hands, roll to form a ball. Place on a baking sheet lined with parchment paper. With your thumb, press the center of each ball to make a well. Fill with 1/2 teaspoon of jam.

Bake 15 to 20 minutes until lightly browned. Transfer to a cooling rack.


From PCC Website