this is my third year making my vegan thumbprint cookies {AKA “vitamix breakfast cookies”} to give as gifts or to share at work… or eat all by yourself 😉
so, here’s the original recipe in case you missed it…
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these are always always always a hit. i’m not much of a baker, but when i find something that is easy to make and that people like, i try to perfect it and make it my own. i have yet to quite create the perfect consistency for these {i’m a bit of a perfectionist when it comes to anything i make or do}, but i do think i found the right name for them. the ingredients are so simple and healthy that you could literally eat them for breakfast – and not feel at all guilty about it!! they are also great for holiday parties or after school snacks. a good source of dietary fiber and protein as well as healthy fats.
yields about 3 dozen cookies, depending on size variation.
as always, i’m a huge proponent for using as many organic products as possible when i cook or eat…
– 1 cup almonds or pecans or a mix of both
– 1 cup rolled oats {gluten-free works, too!}
– 1 cup whole wheat pastry flour
– 1/2 cup maple syrup
– 1/2 cup canola or safflower oil {which i haven’t yet tried}
– 1/4 teaspoon salt {i believe this constitutes as a “pinch”}
– your favourite jam or conserve {i have wanted to try a savory jam like jalapeno berry or something}
begin by preheating your oven to about 400 degrees.
i used my vitamix {one of my best investments ever!} to grind the ingredients into a flour-like consistency. i love this machine. it does everything!! i say it is an investment because the price tag might make you a little nervous, but let me tell you it pays off! it practically replaces like every kitchen appliance in your home! 🙂
add in the almonds and oats and turn on low… somewhere between setting 3 and 5 should suffice. if you’re using a food processor, just pulsate until coarsely ground.
LOVE this thing!
next, mix well with your pastry flour and salt.
once your flour and salt is mixed together, add in oil and maple syrup and blend well using a spatula or large spoon.
the mixture comes together very well. it’s pretty much easy to wipe right off the bowl. i had to use a large cooking pan because in this foto i’m making a larger batch to take to work and i don’t have a mixing bowl that big 😉
roll into ping-pong size balls or slightly larger or smaller, whichever you prefer… they’re your cookies, afterall 😉
press your thumb into them making a little bed for your jam to cozy into.
when i make these during the holidays i like to think of each person i’m giving a cookie to when i press my thumb into the batter, and i send them warm wishes for a happy and healthy new year… it’s like the extra little “love” i add in, which makes them extra yummy 😉
you can totally control the ingredients. i choose a conserve with no added sugar. maybe you can use your homemade stuff! or try it with something else… chocolate maybe? what’s not good with chocolate?!
pop them in the oven for about 15-18 minutes, until golden brown and barely firm around the edges. transfer to a cooling rack or plate.
then nom-nom-nom your way through the whole batch… i mean, eat them one at at time, or share them 🙂
HAPPY NOM-NOM-IDAYS!
food & foto 
oh my these look delicious!
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