Hello friends! I am taking on day 20 of holiday hoopla for the amazingly prolific Ashton Events super-poster in hopes of giving her some much need breathing (or present wrapping) time in the midst of the mid-december chaos. =] I hope I’m not the only one that feels like Christmas has come way, way, WAY too soon this year. I can tell it is the week before Christmas without even looking at a calendar.
Would you like to know how?
1. The amount of sugar I’ve consumed in the last 3 weeks far exceeds my total for the previous 11 months.
2. The hallmark channel is playing a lovely collection of holiday movies such as:
Call Me Clause, Ms. Scrooge, and The Santa Incident (all winners I’m sure…)
3. I’ve totally lost track of what Christmas presents I’ve ordered for my friends and family causing me to call any store that I may have ordered from to see when my (possibly non-existent) package will arrive.
4. I have approximately a million desserts or meals to make this week give or take a few,
and absolutely no inspiration or energy to make them. ‘Tis the season…
I know you’re busy, well at least I know I am busy, so without further ado- I introduce the recipe that is sweet enough to be a dessert and healthy enough to pass as a meal (well sure, why not?). Bring these lovely cookies to your next party and be prepared to say “you’re welcome.”
Thumbprint Jewels
These cookies are not only made without refined sweeteners and flours, but they are SO easily adapted to varying taste preferences. The nutty and slightly sweet taste makes them perfect with a hot (spiked) apple cider at night or a hot tea for breakfast. I won’t tell anyone. =]
makes 24 cookies
the goods:
1 cup toasted pecans* (switch it up with other nuts if you’d like!)
2 cups toasted oats*
3/4 cup flour (may use all-purpose, whole wheat, or whole wheat pastry flour)
1/2 tsp cinnamon
a pinch of salt (brings out the sweetness!)
1/2 cup melted coconut oil (may use butter or canola oil)
1/2 cup pure maple syrup (may use honey instead)
1/2 tsp vanilla extract
jam of choice
*To toast the pecans and oats you can put them on two separate baking sheets at 350 degrees until you they start to brown. They will both take about 6 minutes, but keep your eye on them because they are sneaky!
1. Preheat oven to 350 degrees.
2. Using a food processor, grind the nuts a bit so there are fine pieces of nuts, but not quite to a powder. Move to large bowl.
3. Process the oats until they are ground with a few larger pieces as well. Move to bowl with the pecans.
4. Add flour, salt and cinnamon to nut and oat mixture.
5. In a small bowl, whisk melted coconut oil, maple syrup, and vanilla extract together until it becomes the consistency of a caramel sauce (yes, it smells fabulous and yes, you can lick the whisk).
6. Add the wet mixture to the dry ingredients and slowly incorporate.
7. Let the mixture sit for about 15 minutes in the fridge to allow the oats to soak up
a bit of the sticky, yummy, caramel-ey stuff.
8. Line your baking sheets with parchment or grease ’em up nice and good.
9. Form cookies with about a tablespoon of dough rolled into a ball. If the mixture starts to stick to your hands pop it back in the fridge for a few minutes to let it stiffen back up.
10. Using your thumb or the rounded back of a 1/4 teaspoon make an indentation in the middle of the cookies.
11. Fill the little wells with yummy jam.
12. Place the cookies in the oven for about 12 minutes. They will be a bit soft and crumbly right out of the oven so resist the temptation to eat one right away or to cook them for longer.
13. Allow the little bites of goodness to cool on the baking sheet for 15 minutes
and then move them to a rack to fully cool off.
14. Take them to a party to share with your favorite friends
or keep them at home to eat on the couch with a cold glass of almond milk!
Merry Christmas =]