Gluten-Free Almond Jam Cookies

Thumb print jam cookies are always a hit, and when made with a festive red filling (strawberry or raspberry are great choices), they add a nice pop of color to your holiday table. This version uses our Sprouted Rolled Oats and almonds finely ground into a flour to keep the batch deliciously nutty and gluten-free for everyone to enjoy.

Yield: about two dozen cookies

Ingredients

2 cups One Degree Organics Sprouted Rolled Oats, finely ground into a flour
1 cup almonds, finely ground
1/2 tsp salt
1/3 cup olive oil
1/3 cup maple syrup
1 tsp vanilla extract
1/2 tsp almond extract
1/3 cup jam of your choice

Directions

Preheat oven to 350 degrees F. In a medium bowl, combine ground almonds, sprouted oat flour, and salt. In a small bowl, mix together olive oil, maple syrup, vanilla extract, and almond extract.

Mix wet ingredients into dry ingredients and roll the resulting dough into small balls. Place on a parchment-lined baking sheet. Flatten slightly and make thumb prints in the center. Fill each print with jam. Bake for 10–15 minutes until lightly golden. Cool for 5 minutes on a baking sheet before transferring to a wire rack to cool completely.

For more tasty healthy recipes, sign up for our newsletter at the bottom of this page. Follow us on Instagram, Facebook, and Pinterest to stay in the loop on all things One Degree.