Healthier Strawberry Jam Thumbprint Cookies
Ingredients
- 1 cup pecans or almonds
- 1 cup rolled oats
- 1 cup whole wheat pastry flour or all-purpose gluten-free flour
- 1/4 tsp salt
- 1/2 cup maple syrup
- 1/2 cup peanut butter or almond butter
- 2 tbsp apple sauce
- 1/3 cup strawberry jam
Preparation
Preheat the oven to 350F.
In a food processor, pulse pecans (or almonds), oats, and salt until you achieve a coarse flour consistency.
Add flour, maple syrup, nut butter, and apple sauce to the food processor. Seal the food processor and pulse to combine the ingredients evenly. Scrape down the edges as needed.
Run the food processor on low until a dough starts to form, ensuring to scrape down the edges. If the dough is too dry, add 1-2 tbsp more of apple sauce and process again. If the dough is too sticky, add 1-2 tbsp of flour and process.
With slightly wet hands, scoop some dough with a tablespoon or cookie scoop and roll it into a ball. Place all the dough balls on a lined baking sheet.
Gently press into the center of each dough ball with your thumb or the back of a tablespoon measure to create a little crevice. If the edges of the cookies crack, gently pinch them back together with your fingers.
Spoon 1-2 tsp of strawberry jam into each cookie crevice, smoothing it out.
Place the tray of cookies in the oven and bake for 15 minutes. Then remove from the oven and allow them to cool.
