By Chef Linda
Jam Thumbprints are a simple, classic cookie, perfect for holiday-time or anytime. My first batch of these cookies, right out of the gate in culinary school, was vegan. There was no talk of what to substitute for the butter or eggs because the recipe we learned that day didn't include those ingredients and it turned out to be my family's favorite go-to cookie recipe because of its simplicity and nutritional content. It had flour, nuts, oats, coconut oil and maple syrup, oh and jam, of course. Pretty simple.
I was recently asked to make Jam Thumbprints with no nuts, so in this version, I increased the flour and oats to make up for the volume the ground nuts would have brought to the table. I added a little glaze to dress them up for the holidays, but feel free to omit that step.
If you aren't looking for a nut-free version, reduce the flour and oats to one cup each, and add a cup of finely ground nuts.
1 1/2 cups oats
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup coconut oil, melted
1/2 cup maple syrup
1 teaspoon vanilla
1 (8 ounce) jar of raspberry jam
1 cup powdered sugar, sifted
2 to 3 tablespoons of non-dairy milk
In a food processor, grind oats till they are very fine. Add the flour and salt, pulse again.
In a small bowl, stir together the melted coconut oil, syrup and vanilla. Add the wet ingredients to the dry ingredients in the bowl of the food processor and pulse to combine.
Using a portion scoop or a teaspoon, scoop out dough and place on prepared baking trays about two inches apart. With a finger or end of a teaspoon, make an indent for the jam. Place about a half teaspoon of jam on each cookie and bake for 10 to 12 minutes. Remove from oven and cool.
Make the icing by mixing together the sifted powdered sugar and non-dairy milk. The icing should be thick enough to slowly drizzle from a spoon without being too runny. Let icing set for up to an hour before serving or packaging.