These almond thumbprint cookies are perfect when you are craving a sweet snack without any of the usual guilt. These are from Gwyneth Paltrow’s first book, My Father’s Daughter, which is full of delicious, kid-friendly snack and dessert recipes with a healthy twist. You can also use this recipe to make an elegant jam tart for a sweet table.
Almond thumbprint cookies
Ingredients
- 4 cups barley flour or spelt
- 3 cups raw whole almonds crushed in a food processor about ten 2 second pulses
- 1 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1 cup canola oil
- 1 cup pure maple syrup
- your favorite jam raspberry, apricot, blueberry all work well
Instructions
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Preheat the oven to 350 F.
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Combine all the ingredients together in a large bowl with a wooden spoon. Form into tablespoonful balls and space them evenly on cookie sheets. Using your index finger or the top of a wooden spoon, make in indent in each cookie. Fill each indent with a spoonful of jam, or pipe using a pastry bag. Bake until cookies are evenly browned, about 20 minutes. Let cool before eating.
Oatmeal Cookie Yoghurt Cups
25 mins Cook time: 20 mins Total time: 45 mins Serves: Makes about 18-20 cups
Ingredients
- 3 cups all purpose flour or spelt
- 1 cup old fashioned oats
- 3 cups raw whole almonds crushed in a food processor about 10 2 second pulses
- 1 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1 cup canola oil
- 1 cup pure maple syrup
- 1 quart vanilla yoghurt
- finely sliced fruit
- 1 bunch mint leaves, for garnish
- 4 tbsp honey, for drizzling
Instructions
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Preheat the oven to 350 F.
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Grease two muffin tins.
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Combine all the ingredients together in a large bowl with a wooden spoon. Press dough into the muffin tins in the shape of cups.
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Bake until cookies are evenly browned, about 20 minutes. Let cool before filling with yoghurt and topping with fruit and honey.
