Almond Thumbprint Cookies

Quick, Sturdy and Top Shelf –  These Cookies are Classics

For those who don’t like to bake, use rolling pins, sifters, nor fuss with cookie cutters,  these drop cookies are entry level baking greatness!

RECIPE: Makes 16 to 20

  • almonds- raw,  2 cups 
  • rolled oats- 1 cup 
  • cinnamon- 1/4 tsp
  • salt- 1/8 tsp 
  • maple syrup- 1/3 cup 
  • vegetable oil- 1/4 cup, bland
  • almond extract- 1/4 tsp 
  • water- enough to form dough 
  • raspberry jam- to fill each cookie, or other jam


  1. Preheat oven to 350 degrees. 
  2. Using a food processor pulse almonds and oatmeal into a fine meal. Texture is done when a few small balls begin to appear while processing.
  3. In a large bowl mix the meal, cinnamon, salt, syrup, oil, and almond extract.
  4. Add just enough water to form a medium-soft dough.
  5. Keeping your fingers moist form walnut sized balls. Place on cookie sheet and slightly flatten. They will not spread. Make a thumbprint atop each cookie.
  6. Fill each indent with jam. 
  7. Bake for 15-20 minutes—until golden with a few brown spots. The brown spots are pure flavor.
Almond LinzertortenDried, Mangoes Dipped in Chocolate
Cookies served with Chocolate Dipped Dried Mango

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