Strawberry oat thumbprints recipe

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  • Yield: 16 cookies


Strawberry Jam
  • ½ cup frozen strawberries
  • 1 teaspoon raw honey (liquid) or coconut nectar
Oat Cookies
  • 1½ cups walnuts
  • ¾ cup gluten-free oats or sprouted oat flour
  • 4 tablespoons raw honey (liquid or crystallized) or coconut nectar
  • 1 tablespoon lucuma powder
  • 1 tablespoon mesquite powder
  • Pinch of nutmeg
  • Pinch of nutmeg
  • Pinch of vanilla
  • ¼ teaspoon Himalayan salt
How to Make It
  1. Process the strawberries and the honey in a food processor until mostly smooth.
  2. For the Oat Cookies
  3. Process the walnuts and the oats in a food processor until a fine crumble forms.
  4. Add remaining ingredients to the food processor, and mix until a loose dough forms.
  5. Roll into 1-inch balls, and press an indent in the middle for the jam. Set aside.
  6. Drop 1 teaspoon jam into each cookie.
  7. Place cookies on dehydrator sheets at 145° for a few hours, then reduce the temperature to 115° for 8 more hours or overnight. Or bake in the oven at 275° for 25 minutes.
  8. Remove from dehydrator or oven, and serve. Store in an airtight container.

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