Surya’s Thumbprint Cookies
Makes 24 cookies
1 cup raw almonds
1 cup rolled oats (can use gluten free)
1 cup whole wheat pastry flour or almond flour (for GF)
1 teaspoon cinnamon
1 teaspoon cardamom
1⁄2 cup coconut oil, melted (or another light oil) 1⁄2 cup maple syrup
Your favorite jam
Preheat oven to 350°F.
In a blender, separately grind the almonds until you obtain a medium grain meal, then grind the oats until you obtain a fine meal.
In a large mixing bowl, combine the almonds and oats with the next 5 ingredients.
Form small balls (with about 1 tablespoon of batter) with your hands, and then press your thumb in the center creating a small indentation. Place the pressed balls on a cookie sheet, and using a teaspoon fill each indentation with jam.
Bake for 10 to 12 minutes.
Almonds are chock-full of important minerals: copper, manganese, magnesium, selenium, zinc, potassium, calcium, as well as vitamin E and healthy fats. Grinding the almonds yourself ensures their freshness, although you can purchase almond meal (just ground up almonds) to save time. Rolled oats are full of fiber, B vitamins, iron, and a host of other minerals. Coconut oil adds a rich yet light flavor. If you use another oil, choose something other than olive oil. Cinnamon and cardamom lighten the richness of the maple syrup and oil. Look for a fruit juice-sweetened jam, which tastes the best and has no added sugar. I like raspberry or strawberry.
These cookies look beautiful, are wonderful to bring to a potluck dinner, and can be enjoyed any time of the year.
Vata and Pitta types can enjoy freely. Kapha types can make their own variety with a smaller amount of sunflower oil instead of the coconut oil, and increase the spices by 1⁄4 teaspoon each.