Someone once asked me whether I preferred ice cream or cookies. I answered “cookies.” Why? Because you can double fist cookies without looking like a complete wack-job. Try to eat a bowl of ice cream with two spoons at once and you’ll get some pretty strange looks.
So, yeah. I like cookies. And when I eat cookies, I like to eat a lot of them.
If you’re like me, these cookies will change your life. They’re delicious enough to feel indulgent but not so sweet that you’ll feel like a whale after inhaling three — or five — in a row.
Take a peek at the ingredients: almonds? oatmeal? maple syrup in lieu of sugar? That’s practically a balanced breakfast right there. And there’s no better way to balance your breakfast than with a cookie in each hand.
Almond Thumbprint Cookies
from the kitchn
Yields 4 dozen cookies
- 2 cups whole almonds
- 4 cups quick-cooking oats (I used gluten-free)
- 1/4 teaspoon salt
- 1 1/2 cups flour, divided (I used gluten-free all-purpose flour)
- 1 cup canola oil
- 1 cup maple syrup
- Assorted jams (I used raspberry and orange marmalade)
Preheat oven to 350°F and grease two baking sheets
In a food processor or tough blender, blend the almonds until they are chopped into smallish pieces but not ground into a flour.
Next, grind the oats and salt into a fine meal and add it to the almonds. Add 1 1/4 cup of flour to the almond-oat mixture and combine.
Add the wet ingredients and mix until well-combined. The dough will stiffen as it sits, but if it seems too soft after 15 minutes, add the remaining 1/4 cup of flour.
Scoop dough by heaping tablespoon-full into the cookie sheets. Then, use the back of a half-teaspoon to make indentations in the top of each cookie. Fill each indentation with jam and bake for 15-20 minutes, until the cookies begin to brown.
Let cook for 15 minutes before transferring to a wire rack.