It’s the 4th of July tomorrow and since many of you will be home with your kids, I thought it might be fun to make some Healthy Thumbprint Cookies! These are vegan, low sodium, dairy free, and made with natural sweetners (maple syrup & juice sweetened jam) so when your kids ask for another one, you can be that awesome “Whatever your little heart desires” kind of mom and they won’t be the wiser for it!
Healthy Thumbprint Cookies
(adapted from Whole Foods Market)
- 1 cup cashews
- 1 cup rolled oats
- 1 cup white whole wheat flour
- 1/2 cup coconut oil
- 1/2 cup maple syrup
- 1/4 teaspoon salt
- 5 tablespoons fruit juice sweetened jam
- Preheat oven to 350°F. Coarsely grind the cashews and rolled oats in a food processor. Transfer to a large bowl.
- Excluding jam, add the remaining ingredients and stir to combine well.
- Roll walnut sized balls and place two inches apart from each other on a baking sheet (a Silpat sheet will help with even cooking and easy clean-up). Press thumb into the center of each cookie to create indentation for jam.
- Place a tsp. of desired jam onto each cookie and bake for 15-20 minutes or until edges are golden brown.
- Transfer to rack and try your hardest to keep the little hands away until the cookies have cooled completely. Store in air tight container…if you have any left!
Get the kids to help out with rolling the balls. You’ll enjoy watching them use their fine motor skills and they’ll enjoy playing with the kitchen equivalent of play-dough. Don’t turn your back, though, because this might happen…
Their rolled dough balls? Right into their little mouths! No worries. With no raw egg or refined sugar, this cookie dough is totally healthy!
Time to add the yummy jam! We used some Plum and Pineapple jams we bought at the Farmer’s Market but you can use whatever you have in stock. Somewhat surprisingly, the pineapple one was my personal favorite!
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