It’s a lazy day Monday and in order to avoid the papers piling up, I closed the books and sifted through my long list of recipes waiting to be given a test run. I came across these thumbprints that had high hopes of satisfying my sweet tooth and were easy enough to whip up.
The ingredients list is short and simple but produces a rock-star cookie.
2 cups whole almonds
4 cups quick-cooking oats
1/4 teaspoon salt
1 1/2 cups flour, divided
1 cup canola oil
1 cup maple syrup
Assorted jams of your choice (see note)
One little fun fact about these cookies is that yes indeed they are VEGAN! I have secretly been on a search for a good vegan cookie. While my batch was a bit dry and crumbly I blame it on the fact that my pantry didn’t hold all the necessary amounts of the ingredients. I decided to mix and match somethings but following the recipe will lead to an ideal cookie munching situation.
I choose an assortment that stuck out to me! First up is a homemade raspberry jelly made in our Slow Food UW kitchen, along side an organic peanut butter. Next up was a raw and organic honey that is too-die-for! And finally, without a doubt I made one with dark chocolate chips.
As always I don’t listen with my mom and play with my food via the route of snapping pictures. Feast your eyes on these not so exciting food porn pics.