These Thumbprint cookies are hands down my all-time favorite. The recipe comes from my mom, written on a simple note tucked in the cookie section of her cookbook. Made with whole wheat flour and no refined sugars, they manage to be both wholesome and absolutely delicious. The best part? They’re super easy to make with just a few ingredients, making them the perfect cookie for any occasion. Whether you’re enjoying them with your morning coffee or as an after-dinner treat, I promise you won’t regret giving them a try.
Wet
- 1 1/2 tsp Almond Extract
- 1/2 cup Maple Syrup
- 1/2 cup Extra Light Olive Oil (or vegetable oil of your choice)
Dry
- 2 cups Whole Wheat Pastry Flour
- 1/4 tsp Salt
- 2 tsp Baking Powder
- 1 cup Ground Nuts (Pecans, Almonds, or Walnuts work best)
Jelly
- 1/4 cup Strawberry, Raspberry, or Ginger jam are my personal favorites.
Mix dry ingredients together and make a hole in the center of the dry ingredients to add in the wet
Mix well
Form tablespoon size balls
Press with thumb to make small hole in center of the cookie
add about a tsp of jelly to hole
Cook at 350 for 15 minutes
Cookies will not rise much but should be lightly golden on the bottom
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