Simple, festive and easy to make, these gluten free thumbprint cookies will be a loved by the whole family!
Preheat oven to 350 degrees.
Vegan Egg: Combine chia seeds/flax seed meal with the almond milk in a small bowl, set aside for at least 10 min.
Make Oat Flour: In food processor, add 1 cup oats and blend until you have a rough oat flour.
Mix: In a medium sized bowl combine the flour, remaining oats, sugar, cinnamon, baking powder and salt. Add coconut oil, sugar, optional nut butter, chia/flax mixture and vanilla, blend until it comes together and forms a ball. If you find your dough is too dry and not forming a ball, add a tablespoon or so of water.
Bake: Scoop 1 tablespoon or so of the dough onto a cookie sheet lined with a silpat, parchment paper or lightly greased, you should get about 12 cookies. Bake for 15 minutes, rotating the baking sheet once. Remove from oven, let cool a few minutes.
Add Jam: Using the bake of a rounded teaspoon, make an impression in the middle of each cookie. If edges crack a bit, press it together gently. Add one teaspoon of fruit jam/filling into each dent.
Store in an air-tight container. In the container they will soften a bit so I suggest eating within a few days or store in the refrigerator for up to a week.
Makes approx. 12 cookies