
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.
INGREDIENTS
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.
More on Desserts (430 articles available)
Read more: https://www.care2.com/greenliving/vegan-thumbprint-cookies.html#ixzz1NBmD5ehj
That is so NOT me--even if it doesn't taste good I will eat it all!