It’s beginning to look decidedly like Christmas…
The tree is trimmed and our favorite carols have been playing on repeat for almost a week now.

We baked the first batch of Christmas cookies this weekend; we’re officially in the season.

Although I’m not a huge cookie person,I never pass up an opportunity to bake cookies at Christmas time.
Having cookies at my grandmother’s is enfolded in some of my happiest memories of Christmas.

I usually start out with these thumbprint cookies, they’re fun, easy to make, I think they capture the cheerfulness of the season; everyone loves them and you get to fill them with your favourite jams or preserves.

Our last thumbprint cookies were made with oat flour and a combination of ground almonds and pistachios, and they were spectacular hit.

These cashew and oat thumbprint cookies use nutty fine-textured cashew meal for buttery, melt-in-your-mouth-good cookies with a delicate crumbly texture.

[Tweet ” Deliciously festive thumbprint cookies, #vegan, #glutenfree and filled with your lovely favourite jams and preserves “]

Cashew and Oat Thumbprint Cookies

2014-12-06 01:34:27

Deliciously festive cookies, vegan, gluten-free and filled with your lovely jams and preserves

Save Recipe

Print

INGREDIENTS

1. 2 cups ground oats (oat flour)
2. 2 cups ground cashew (cashew meal/flour)
3. 1 teaspoon ground cardamom
4. 1/2 teaspoon cinnamon
5. 1/2 teaspoon cloves
6. 1/2 teaspoon sea salt flakes
7. 1/2 cup safflower oil (or a neutral flavoured oil)
8. 1/2 cup maple syrup (or liquid sweetener of your choice)
9. 1 teaspoon vanilla extract
10. Your favorite jam or preserve

DIRECTIONS

1. Preheat the oven to 350°F. and line a large baking sheet with parchment paper
2. Mix oat flour, ground cashew, cardamom, cloves and salt in a large bowl with a wooden spoon
3. Add safflower oil, maple syrup and vanilla extract, mix until well combined
4. Form the dough into rounded tablespoon-sized balls and space them evenly on to the baking sheet
5. Using your index finger or the end of a wooden spoon, make an indentation into the center of each bowl
6. Fill the center of each cookie-dough with a small amount of jam or preserve
7. Bake for 15 – 20 minutes, until cookies are evenly browned
8. Allow cookies to cool on cookie sheet for a few minutes before transferring them onto a cooling rack
9. Enjoy!

NOTES

1. You can make oat flour by grinding rolled oats in a food processor, grinder or a powerful blender
2. One cup of rolled oats will make about a cup of oat flour
3. I get cashew meal from the store (Trader Joe's or some natural food store) but you can easily grind whole cashews to make flour too.

the Whinery by Elsa Brobbey https://elsbro.com/blog/