Thumbprint Cookies

cookies 1So I’ve been home all week trying to recoup from this horrible dental surgery that has left me with one ugly puffy face and worse, unable to eat anything but soup and yogurt. Although I have been on a soup marathon I’m honestly so bored with it and I can’t stop baking. . . I guess I can’t help but make what I wish I could really be eating. Dental surgery aside, and in the spirit of the holidays I bring you one yummy recipe for thumbprint cookies.

This recipe started out as me needing to satisfy my craving for baking and trying to use up some things I had at home, i.e. tons of half empty jars of jam. So even though its beginnings are humble, it is still a warm and cozy holiday recipe. These cookies are perfect to nibble on with a warm cup of tea or coffee on a cold rainy day. With simple ingredients that you should already have in your pantry, this easy peasy recipe is like a lazy fall day, no stress, just quick, fun and yummy.
cookies 2

Yield: 20-22 cookies


Dry ingredients:

1 1/2 cups whole wheat flour

1 cup white flour

3/4 cup sugar

1 tsp baking soda

1/2 tsp salt

Wet ingredients:

2/3 cup strong vanilla flavored tea

2 1/2 tsp coconut oil

1/2 tsp ground flax seed

1 tsp vinegar

Jam Compote:

1/4 cup chopped nuts

1 Tbs sugar

1/8 cup port

1/2 cup jam

1 star anise

1 small stick of cinnamon

1. Make the jam compote first by heating the chopped nuts (whatever nuts you have on hand) with the 1 Tbs of sugar on low heat for about a minute, just until melted and caramelized. Add in the port, let cook for about a minute. Last, add in the jam (again, whatever you have on hand) along with the star anise and cinnamon stick. Leave to simmer on low heat while you prepare the other part of the recipe. IMG_5089

2. Add the dry ingredients together.

3. In a larger cup or bowl, put the hot tea, coconut oil, flax seed and vinegar together. This will allow the coconut oil to melt so it will mix in with the dry ingredients better.

4. Add the wet ingredients to the dry and using the hook attachment of your mixer, stir together.

5. Make balls from the dough. Press down in the middle and add the jam compote to the indentation.

IMG_50936. Bake at 250 degrees for 10-12 minutes

Notes: You can use whatever jam or nuts you have on hand. Also if you don’t have coconut oil, you can substitute with canola oil or any seed oil you have (grape seed, peanut, corn, etc.) as long as it has a neutral flavor. As for the tea, I happened to have vanilla flavored tea, but feel free to use whatever you have at home, I think chai could also work really well.

Nutritional Information per cookie:

Calories: 66            Carbs: 15               Fat: 1            Protein: 2

** This information is only for the dough part of the cookie as jams vary widely. It is based on a 25 cookie yield.

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