Whole Wheat-Almond Thumbprint Cookies
Serves: makes about 25 cookies
  • 2 cups whole wheat pastry flour or barley flour
  • 1 ½ cups whole raw almonds crushed in a food processor or 1 ½ cups almond meal or flour
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground cinnamon
  • ½ cup unrefined coconut oil, melted
  • ½ cup pure maple syrup, Grade A or Grade B
  • No sugar-added jam, such as raspberry, strawberry or blueberry or 25 unwrapped Hershey’s kisses
  1. Preheat the oven to 350 degrees.  Line a baking sheet with unbleached parchment paper or a Silpat mat.
  2. Combine all ingredients except for the jam/kisses in a large bowl with a spoon.
  3. Take a tablespoon of the dough and shape into a ball.  Place on the prepared baking sheet.  Repeat with the remaining dough.
  4. Using your finger, make a dent in the center of each cookie.  Fill with a small bit of jam.  If you want to use Hershey’s kisses, do not add to cookie until after baking.
  5. Bake until the cookies are lightly browned, about 20 minutes.  If you want to use the chocolate kisses, when the cookies come out of the oven, place the piece of chocolate in the indentation and allow to cool.
Recipe by Pamela Salzman at https://pamelasalzman.com/whole-wheat-almond-thumbprint-cookies-recipe/