Mini Cupcake Thumb print cookies

One of the things that has really killed me during this challenge has been a little ingredient called sugar. I am naturally a person who absolutely LOVES chocolate or any form of sugar. I need it almost everyday. Well not really need but pretty darn close. I think I may have a slight addiction problem..

These are delicious and perfect alternative to the overly sugary cookies. Just be careful not to eat too many! With a full cup of almonds they are a little high in calories. Unfortunately my cookie scoop died this past week so I decided to make them in my mini muffin tin instead of rolling them into balls. I will be playing around with this recipe a bit in the future. Maybe using a little agave syrup or honey instead of maple syrup. I'd also like to try replacing the oil with applesauce.

Thumbprint Cookies

Ingredients:

1 cup Almonds
1 cup Rolled Oats
1 cup Whole Wheat Flour
½ cup Canola Oil
½ cup Maple Syrup
¼ tsp Salt
Your favorite Jam

Directions:

1. Preheat oven to 350 degress
2. Put almonds and oats into food processor and pulse until everything is coarsely ground. Transfer to a large bowl and add flour, oil, syrup and salt.
3. Stir to combine everything well.
4. Roll mixture into walnut sized balls of dough and place on a baking sheet about 2 inches apart or in mini muffin tin.
5. Press your thumb gently down into the center of the cooking to make an indentation.
6. Fill each cookie with about a teaspoon of jam. (I used pineapple jam sweetened with juice)
7. Bake 15 to 20 minutes or until edges are golden brown and firm.
8. Transfer to a rack to cool. 
9. Store between layers of waxed paper in an airtight container. (If they last that long! lol)

Enjoy!