Cranberry Orange Thumbprint Cookies
Made with orange zest and cranberry jam, these whole grain cookies make for a delicious and festive treat!
Servings: 18 cookies
Calories: 143kcal
Ingredients
- 1½ cups oat flour sub ½ cup flour for rolled oats, if desired
- 1 cup almond flour
- 1 teaspoon baking powder
- ¼-½ teaspoon fine sea salt
- ½ cup cashew butter see notes for subs
- ½ cup pure maple syrup
- 1 tablespoon water or milk
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 8 ounces cranberry jam store-bought or homemade
Instructions
- If preparing homemade cranberry jam, complete this step first and allow your jam to set while you prepare the cookies.
- Preheat the oven to 350°F then line a cookie sheet with parchment paper or a silicone mat.
- In a large bowl, combine the cashew butter, maple syrup water or milk, orange zest and vanilla extract. Whisk until smooth.
- In a separate bowl, combine the oat flour (and rolled oats, if using), almond flour, baking powder and salt. Sift together then add to the bowl with the wet ingredients and stir together until a dough forms.
- Using a scooper or spoon, scoop out roughly 1 large tablespoon of dough at a time. Use your hands to roll into balls and place on the cookie sheet a few inches apart. Using the back of a teaspoon, press into the center of each ball while flattening the cookie. This should leave you with a depression in the center for the cranberry jam. Once you have done this to all of the cookies, bake them in the oven for 10-12 minutes. Set aside to cool.
- Once the cookies have cooled, spoon about a tablespoon of the cranberry jam into the center of each cookie. Serve immediately and enjoy! Leftovers can be stored in an airtight container in the fridge for up to 1 week.
Nutrition
Calories: 143kcal | Carbohydrates: 16g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 36mg | Potassium: 120mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1IU | Vitamin C: 0.5mg | Calcium: 42mg | Iron: 1mg