Cashew & Oat Thumbprint Cookies
I used to love making thumbprint cookies. I think they were one of the first cookies that I baked by myself when I was a youngin’, actually.
I remember displaying them on one of my mom’s pretty plates and being so proud of how uniform they all looked…yes, I cared about what my food looked like before the days of instagram. 🙂
I used my mom’s cookie cookbook, which coincidentally I think I “borrowed” from her years ago and never gave it back, because it had so many classics in it. From good old chocolate chip to Greek kourabiedes and such.
The thumbprint cookies I made from her cookbook were butter based, rolled in chopped walnuts and filled with apricot and raspberry jam. Delicious, but I am a cookie monster and after eating a handful of them you start to feel it. By feel it, I mean feel your pants getting tighter.
I’ve made almond meal thumbprint cookies in the past and they came out great, but I’ve never tried a raw version of them! These came out delicious and were SO easy that my five year old daughter did all the shaping and filling and loved it.
Even better was that we picked all the berries we used for the filling right from our backyard!
Cookie inpiration from This Rawsome Vegan Life.
For the cookies:
2/3 c raw cashews, soaked for 4-6 hours, drained and rinsed
2 T expeller pressed coconut oil, softened
2-3 soft medjool dates, pitted
Pinch of salt
3/4 c raw or rolled oats
Blend or process all ingredients EXCEPT for the oats.
Process until thick and crumbly, a few minutes at most.
Add oats and process until mixture becomes doughy and oats are well incorporated.
Scoop out a spoonful of dough, roll into a ball and press down gently on a wax paper or parchment covered tray. (sometimes I use a piece of heavy cardboard if I don’t want to use a baking tray since these will not be going into the oven)
You can make about 15 cookies, depending on how big you like them.
Use your thumb to press a little well into the center of each cookie, big enough to fit a few teaspoons of jam.
Place cookies in the fridge for at least 3-4 hours and then make your jam.
Chia Berry Jam:
1/2 c fresh raspberries/blackberries/blueberries/strawberries or a mix of whatever you have on hand
2-3 soft medjool dates, pitted and chopped into small pieces
2 T water
1 T chia seeds, any color
Blend berries, dates and water until smooth and dates are no longer chunky.
Scoop your jam into a bowl and mix in the chia seeds.
Place about 2 teaspoons of jam into each cookie.
Keep refrigerated until ready to eat.
One Response to “Cashew & Oat Thumbprint Cookies”
Just the right recipe for all my Hawaiian Jams!