No – Bake Thumbprint Cookies

Daughter Katy saw this recipe on the Whole Foods web site and declared that she had to make them! The cookie base is much like a Larabar. Dates, oats, coconut and almond butter combine beautifully to create this slightly sticky, gooey, yummy concoction flavored with fresh orange juice and zest! A little cinnamon and nutmeg adds a delightful sweet warmth and it’s all topped off with a dollop of fruit jam. You know you want one and they are the perfect little sweet treat mid afternoon with a cup of hot coffee or herbal tea.

I want to point out that these cookies are made with wholesome ingredients and are much less processed than any commercially prepared over processed cookie at the grocery store. These would not be an everyday item on my food plan but for a sweet little treat now and then for those who can handle the higher calorie density ingredients these will do the the trick.

Tami Kramer Nutmeg Notebook

No – Bake Thumbprint Cookies

A delightful recipe adapted from Whole Foods.

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Servings: 48

Ingredients Method

Ingredients

  

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• 3/4 cup pitted California Medjool Dates These are the King of dates – large and sweet but use whatever dates you can find
• 3 cups rolled oats
• 1 1/2 cups almond butter
• 1/2 cup shredded unsweetened coconut we had sweetened coconut
• zest of one orange
• 2 ounces fresh orange juice
• 1/2 tsp ground cinnamon and a little freshly grated nutmeg – Katy’s addition
• 1/4 tsp sea salt
• 3/4 cup all fruit preserves – so sugar added – flavor of your choice

Method

 

1. Put dates into a medium bowl, cover with hot water and set aside to let soak for 10 to 15 minutes. Reserve 1/2 cup of the soaking liquid, and then drain dates well.
2. In a food processor, pulse oats until coarsely ground; transfer to a large bowl and set aside. Transfer dates and reserved 1/2 cup soaking liquid to food processor and purée until smooth. Add date mixture, almond butter, coconut, orange zest and juice, cinnamon and salt to bowl with oats and knead together to make a dough.
3. Roll dough into 48 balls, transferring them to a parchment paper-lined sheet tray as done. Make an indentation in the middle of each cookie by pressing down with your thumb. Spoon a bit of fruit preserves into each indentation and chill for at least 1 hour before serving. Store in the refrigerator.

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