Healthy and delicious thumbprint cookies!
Perfect for those with nut and/or dairy allergies.
Ingredients
2/3 cup honey
1/3 cup warm coconut oil
1 1/2 teaspoon vanilla extract
1 1/2 cups whole wheat flour
3/4 cup rolled oats
1 tablespoon all natural cornstarch (or arrowroot)
1/2 teaspoon fine grain sea salt
1/4 teaspoon baking soda
zest of one lemon
your favorite jam or preserves (preferably fruit sweetened) – berry goes nicely and sticks with the Christmas theme!
Method
Preheat the oven to 350F, rack in the top 1/3. Line two baking sheets with parchment paper.
In a large mixing bowl pour the warm, melted coconut oil over the honey and whisk in the vanilla extract. In a separate medium bowl combine the flour, oats, cornstarch/arrowroot, sea salt, baking soda, and lemon zest. Add the flour mixture to the honey and stir until just combined. Let the dough sit for 2-3 minutes. Stir once or twice again – the dough should be quite stiff.
Roll the dough into balls, one level teaspoonful at a time, and place an inch or so apart on the prepared baking sheets. These will spread. Use a (damp) pinky finger or the back of a very tiny spoon to make a well in the top of each ball of dough. Fill each “well” to the top with 1/8 teaspoon of jam. If you chill the dough at this point for an hour, the cookies won’t spread as much, but I’m usually too impatient.
Bake for 7 – 9 minutes or until the bottom and edges of the cookies are just golden. Resist the urge to over-bake, these tiny guys dry right out.
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