I have a new little gig, and a “sweet” one at that, baking breakfast cookies for the hungry yogis at AYNY. As I started to think about what to make, I was reminded (by the BHH actually) of the very first cookie I ever sold, the thumbprint cookie.
Way back in the days before I even considered myself a good cook or baker, I was baking these cookies and selling then at a local farmer’s market. Just for fun. And they were always a big hit. Satisfyingly nutty. Sweet enough but not too sweet to eat for breakfast. And, the recipe was from a famous macrobiotic cookbook, so they were healthy, right?
The science of nutrition has evolved quite a bit, and so have my ideas of what constitutes healthy eating. Granted, we still know very little. The body is a complex and mysterious place. So forgive me if I change my mind again, nobody’s perfect.
But back to the cookie. The original called for oats, almonds and maple syrup, which are great. But also wheat flour and canola oil, which are not so great. I steer clear of gluten for the most part these days, and canola and other inflammatory seed oils are firmly on the “no” list.
These are such a simple cookie, there’s no reason they can’t be adapted. I don’t know why I never thought of it before. First, and easiest was the oil. I simply switched it up for coconut oil. I don’t think the final result tastes too coconutty either–a win. And rather than making some crazy gluten free flour blend, or using an overly processed commercial gluten free blend, I also kept that part simple, adding extra oat flour and some buckwheat flour. The buckwheat added a nice, dark, complementary nuttiness, but for a more neutral flavor I suspect you could use Sorghum, brown rice flour or even sweet rice flour with good results. Let me know if you do!
Although the original recipe didn’t call for eggs or egg replacer, I added some ground flax to make up for the loss of the gluey gluten. I think it did help! These guys came out super crispy and didn’t fall apart at all.
And, finally, the jam I just left the same. I use an all fruit preserve, but you can use whatever you like. One day when I have more time I’d like to try soaking some dried figs then blending them in the food processor or Vitamix to create a simple fig jam that would be a little lower in sugar.
You can cut the recipe in half or double it without any changes in texture. This is not one of those finicky scientific baking recipes.
I hope you make these and enjoy them…or snag a pack after practice!