This is a healthy version of the classic thumbprint cookie recipe! This is a delicious oat and nut base topped with raspberry jam.
1 cup oats
1/2 cup ground pecans (60g)
1/2 cup whole wheat flour
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp baking soda
2 tsp vanilla
2 Tbsp canola oil
1/3 cup raspberry jam (1 tsp per cookie)
Yield: 14 cookies
Preheat oven to 350˙F.
In a large mixing bowl combine oats, ground pecans, flour, salt, cinnamon and baking soda. Mix in eggs, vanilla and oil.
Spoon batter onto baking sheet. Try and keep as round and uniform as possible. Bake for 5 minutes. Remove from oven and with thumb or back of small spoon, press down on centre of each cookie. Leaving a nice thumbprint shape. Spoon 1 tsp jam onto each cookie. Put back into oven and bake for 8 minutes. Let cool slightly before placing on wire rack to cool fully. Enjoy!
Note: Any jam topping would work for these, feel free to mix it up with different types of jams!
Click the photos below for recipe.