When I set about making these thumbprint cookies, I was expecting another mishap—in part because of my recent kitchen adventures, but also because I was modifying a recipe I had never tried before. However, the resulting cookies were delicious and provided yet another way to use up the almond pulp leftover after making almond milk. Enjoy!
Almond and Oat Thumbprint Cookies
Adapted from Whole Foods Market
If you aren’t trying use up any leftover almond pulp, you can grind up some whole almonds for the cookies, as suggested in the original recipe. I ended up adding roughly ½ cup of all-purpose flour to my cookie dough because the dough was too sticky to roll into a ball. After adding the flour, the dough was still pretty sticky, but I decided to just go with it. The cookies turned out well, but I may experiment with adding different amounts of flour next time. Also, I used apricot jam for the cookies, but feel free to try other flavors.
- 1 cup rolled oats
- 1 cup almond pulp
- 1 cup spelt flour
- ½ cup canola oil
- ½ cup brown rice syrup or maple syrup
- ¼ teaspoon salt
- ½ all-purpose flour (optional)
- 5 tablespoons (or more) fruit jam (low or no sugar added)
Put the oats into a food processor and pulse until coarsely ground. In a large bowl, stir together the ground oats, almond meal, spelt flour, canola oil, syrup, and salt. If the dough seems like it is too sticky to roll into balls, add some all-purpose flour a little bit at a time.
Roll the dough into walnut sized balls and arrange them on parchment lined baking sheets. The dough balls should be about 2 inches apart. Using your thumb or a spoon, press down in the center of each of the balls to form a small indentation. Fill each of the indentations with about a teaspoon of jam.
Bake cookies for about 15-20 minute or until they are golden brown around the edges. Transfer cookies to a wire rack to cool.
Tasty Easy Healthy Green Recipe Ratings:
| Recipe Report Card | Notes About Recipe Ratings |
|
Tasty Rating Four Chefs (Delicious!) |
Loved the texture of these cookies and the sweet jam filling. |
|
Easy Rating
Four Easy Chairs (“ABC, Easy as 123…”) |
If you have a food processor at home that you can use to grind up the oats, this recipe is a snap. |
|
Healthy Rating
Three Apples (Average Nutritional Quality) |
As with all cookies, these thumbprint cookies should be eaten in moderation. However, they are made mostly from whole grains and have a relatively small amount of sugar/sweetener in them. |
|
Green Rating
Four Leaves (Mother Earth Approved) |
Most of the ingredients were organic, but not local. |
Any version of an oatmeal cookie catches my interest. Love the almond pulp and I think I would opt for the maple syrup since it’s one of my favorite sweeteners. I made some orange marmalade this weekend that would probably work great with these! Yummy cookies!
All the wholesome ingredients that I love!
What kind of spelt flour did you use for the cookies? There are spelt pastry, bread and wholewheat flours here.
What a creative way to make thumbprints. So healthy, too!
These cookies look delicious Sally! I have a package of almonds sitting in my pantry from another one of my ventures that was never accomplished lol. I am keeping it!
What a great way to have virtually no waste from making the almond milk! These cookies look great =)
Sally these cookies look great, like the idea of almond and oat…not only healthy but tasty, especially with jam on it!
Thanks for this awesome recipe and hope you are having a great week
I love cookies that have that fruit center in them. You have come up with some great ways to utilize almond pulp.
Thumbprints are one of my favorite cookies! I think they’re the perfect ratio of buttery cookie to fruity filling. Love that these use the almond pulp!
I have no doubt that there were a HUGE hit, they look fabulous!! Miriam@Meatless Meals For Meat Eaters
Your recipe sounds so much more flavorful!!
I’m a big fan of thumbprint cookies, and I love this healthier variation!