One of the best ways to show your mom that you appreciate her is by making her cookies. Specifically thumbprint cookies. I remember making thumbprint cookies with my mom when I was little. They’re so fun to make, and so versatile; you can make them whatever flavor you’d like!
These cookies have a base of rolled oats and almond flour. I like this combination because the oats have a similar texture to wheat, making them an excellent gluten-free baking option. The almond flour contributes to the body, crunch and overall nuttiness. Together, they provide the cookies with a robust flavor, soft center, crunchy outside and nice crumb. Oats and almonds also have some fantastic health benefits: Oats are high in fiber, manganese, molybdenum and phosphorus (and lots of other vitamins I can’t pronounce.) Almonds are also high in fiber and manganese as well as protein, healthy fats and vitamin E.
Happy Mothers Day to all the mothers out there!
- 1 flax egg: 1 tablespoon ground flax + 3 tablespoons water
- 1/3 cup Earth Balance
- 1/4 cup organic cane sugar
- 1/8 teaspoon Mexican vanilla*
- 1 1/4 cup rolled oats (ground into flour)
- 1/2 cup almond flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon cinnamon
- a pinch of salt
- turbinado sugar
- jam or fruit preserves of choice**
- 1. Preheat oven to 350ºF and grease a baking sheet.
- 2. Mix together the flax and water in a small bowl and set aside.
- 3. In a medium-size bowl with an electric mixer, cream the Earth Balance and sugar. Add the flax egg and vanilla.
- 4. In a small hand grinder or a high-powered blender, blend the oats until a fine flour forms. If you’re using a blender, turn it on low and gradually increase the speed for the best results.
- 5. To the mixing bowl, add the oat flour, almond flour, baking soda, cinnamon and salt and beat until combined.
- 6. Shape the cookies into balls about 2 inches in diameter and gently press your thumb into the center. Spoon about 2 teaspoons of jam into the hole in the center of the cookie. Sprinkle a teaspoon of turbinado sugar over the cookies. Bake for 10-12 minutes or until the edges are firm and the cookies are lightly golden brown underneath.
- *I like using Mexican vanilla for its rich, pleasant aroma and depth of flavor. Be sure to buy the one without fillers added. If you have regular vanilla extract, that will work too, just increase the amount to 1/4 teaspoon.
- **I used IKEA’s organic lingonberry jam and the mixed berry jam. Feel free to experiment with different jams to discover your favorites.
- These cookies are best enjoyed the day of baking them. Leftovers can be stored in an airtight contain, but note that the cookies will become softer due to the moisture in the jam. The cookies keep for about a week.
