Almond Oatmeal Thumbprint Cookies

Almond Oatmeal Thumbprint Cookies

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  • 1/2 pound almonds
  • 1 cup regular rolled oats
  • 1 cup all-purpose 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 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 wet ingredients thoroughly into the dry, then let the dough rest for 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 jam.

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

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