Tuesday, October 9, 2012

Lemon-Almond-Blueberry Thumbprint cookies

These are dense, nutty morsels...probably more like a granola bar than your average cookie, but still darn tasty.

The Ingredients:
2 c rolled oats
1 c almonds
3/4 c + 1 T flour
1 t baking powder
1/4 t salt
1/2 c agave nectar
1/4 c oil
1/4 c applesauce
zest of one large lemon
blueberry jam or preserves for filling

The Process:
  1. In a food processor, blend oats into a coarse flour.  Set aside in a mixing bowl.
  2. In food processor, pulse almonds until they form coarse crumbs.  Add to oats, along with flour, baking powder, and salt. Stir to combine.
  3. Add agave, oil, applesauce, and lemon zest, and stir until all flour is incorporated.  Refrigerate for 10-15 minutes to allow mixture to firm up. 
  4. Preheat oven to 350 degrees.
  5. Roll dough into walnut-sized balls, and place on oiled cookie sheets.  (Dough will be sticky.)  Press your thumb or the back of a spoon into the center of each ball to make an indentation.  Fill each indentation with blueberry preserves.
  6. Bake about 15 minutes.  


  1. They look great! Thumbprint cookies remind me of being in my Nani Dorothy's kitchen when I was too small to reach the counter.

  2. If it was possible to eat a picture, it would be this one for sure. I feel like I need to make these, tonight. :)

  3. There's something so comforting about the look of them - and I bet they taste even more comforting than that!

  4. yum!!! I am on the hunt for a good thumbprint cookie! Thanks for sharing these, they look perfect.

  5. I love how jam-filled these are, yummo! I don't make thumbprints enough.

    And we import the chestnut puree, so I was able to just bring it home from work. I bet in the US you can find it in delis/markets :D

    1. Thanks, I'll be keeping an eye out for chestnut puree.


Note: Only a member of this blog may post a comment.