Honey-sweetened Thumbprint Cookies
Ingredients
The dough
-
⅔
cup
honey
-
⅓
cup
warm coconut oil or clarified butter
-
1 ½
teaspoons
vanilla extract
-
1 ½
cups
whole wheat pastry flour
-
¾
cup
rolled oats
-
1
tablespoon
all natural cornstarch or arrowroot
-
scant ½
teaspoon
fine grain sea salt
-
¼
teaspoon
baking soda
-
1
zest
lemon
The filling
-
your favorite
jam or preserves (preferably fruit sweetened)
Instructions
- Preheat the oven to 350°F and prepare two baking sheets with parchment paper.
- In a large bowl, combine warm melted coconut oil with honey and whisk in vanilla extract.
- In another bowl, mix flour, oats, cornstarch, sea salt, baking soda, and lemon zest.
- Combine the dry ingredients with the wet mixture and stir until just combined. Let the dough sit for 2-3 minutes.
- Roll the dough into teaspoon-sized balls and place them on the baking sheets, leaving space between each.
- Use a damp pinky finger to create a well in each ball and fill it with jam.
- Chill the dough for an hour if desired to reduce spreading, then bake for 7-9 minutes until golden.
- Let cool before serving.
Nutrition Facts (estimated)
Servings
approximately 2 dozen cookies
Calories
80
Total fat
3g
Total carbohydrates
13g
Total protein
1g
Sodium
30mg
Cholesterol
0mg
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