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


1 cup almonds, finely ground
2 cups One Degree Organics Sprouted Rolled Oats, finely ground into a flour
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


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.