This recipe for thumbprint cookies comes from the Tassajara Zen Mountain Center, the legendary Buddhist monastery in California. And I’ll say this, those monks make some mean cookies. Actually, since they are vegan, I guess they’d be more properly classified as kind. All I know is that they are as wholesome and healthy as they are delicious, a bit of a Buddhist miracle. Yum.
1 cup unbleached flour
2 cups almonds, ground
4 cups baby rolled oats
1/2 teaspoon salt
1 cup maple syrup
1 cup canola or vegetable oil
1/2 cup jam, thinned with water
1. Preheat oven to 350 degrees. In a medium-sized bowl, combine the flour, almonds, oats, and salt.
2. In another bowl, mix together the syrup and oil. Add to the dry ingredients using your hands to mix well. Let dough stand for 15 minutes before using.
3. Roll dough into 3/4-inch balls. Place close together on baking sheets. Make a little dent in the top of each ball and fill them with 1/2 teaspoon (or less) of the jam. Bake for 15 minutes or until slightly brown. Do not over bake. Cool on a wire rack.
Variation: You can replace 1/4 cup of the oil with 1/2 cup of peanut butter.
Adapted from Tassajara Cookbook by Karla Olivera (Gibbs Smith, 2007)
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