Almond butter and jelly vegan thumbprintsPosted: February 26, 2012
It’s Oscars day, readers! And some poor sap put me in charge of cookies for the Oscars party! I’m sure they were thinking: I sure hope she brings something vegan. Next time I’ll be put in charge of wine or like paper plates or something. That is, if I ever get invited again.
Almond Butter & Jelly Vegan Thumbprint Cookies, makes about 3 dozen cookies. Adapted from The Kitchn.
2 cups raw almonds
4 cups rolled oats
1 1/4 cup + 1/4 cup whole wheat flour, divided
1/4 t salt
1 cup canola oil
1 cup agave + maple syrup (original recipe uses just maple syrup, but that’s just throwing money around! I found a mixture at Trader Joe’s for a fraction of the price.)
Jelly flavor of choice
Creamy almond butter
(forgot to include the almond butter in that pic – sorry!)
Add the oats to the bowl with the almonds. Stir in 1 1/4 cup flour and the salt. Add the canola oil and maple syrup (note: you can use the same measuring cup and add the canola oil first then maple syrup, and the syrup slides right out!) and stir. Add the additional flour if your dough is really sticky.
Bake for 15 minutes and let cool.