Alright, these cookies might not be the prettiest on the block but first, I think they're still pretty cute #proudmama and second, they're just too good to be ignored. When cookies are made with wholesome, nutritious, good for you ingredients AND they're super delicious, they deserve your full attention!
They have a bit of a nutty taste, they're crispy and the strawberry jam core is (obviously!!) my favorite part. I'm always super strategic when I eat these cookies to make sure that each bite I take has a good amount of strawberry jam in it. Being strategic about cookie bites, that's what life is all about.
Of course you could use any kind of jam you like. Raspberry would be amazing. Or peach too! But, girl? Make sure you don't use a brand that's made with a ton of sugar 'cause it kind of defeats the purpose of these cookies being all good for you and all. They're still a treat but using a naturally sweetened (or sweetened with juice) fruit preserve makes them a totally acceptable one. This brand is great for instance and if you go to the health section of your store, you'll find other options too.
Ok, so make some this weekend and don't forget to send me a batch, too!
Healthy Strawberry Thumbprint Cookies
Ingredients
- 1 ⅔ cup rolled oats
- ½ cup almond flour
- ½ cup coconut sugar or brown sugar
- ½ teaspoon sea salt
- ⅓ cup + 2 tablespoons coconut oil
- 1 large egg
- 1 teaspoon vanilla
- 2 tablespoons maple syrup
Filling
- ⅓ cup strawberry preserves naturally sweetened
- 1 ½ teaspoon vanilla extract
Instructions
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Preheat oven to 350F/175C degrees.
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In a food processor, add rolled oats, almond meal, coconut sugar and sea salt. Pulse to blend until oats become gritty like almond meal. Set aside.
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In a small mixing bowl, whisk together coconut oil, egg, vanilla and maple syrup. Slowly stir in pulsed oat mixture until well-combined cookie dough. Chill for 35 minutes.
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While dough chills, add strawberry preserves and vanilla into a small mixing bowl. Stir to combine & set aside.
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Shape chilled dough into twelve cookie balls (about 2 tablespoons ea.). Roll into a disk, then use your thumb to press into the center of each. Bake for 15-17 minutes or until lightly browned and dry to the touch.
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Use your thumb to reinforce the center, then dollop strawberry mixture evenly into each cookie. The jam will set as it cools.
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