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.
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.