Preheat oven to 350°F (180°C).

Melt almond butter and coconut oil in the microwave or in a saucepan. Stir in sweetener/sugar, vanilla extract, and milk, mixing well to combine.

In a separate bowl, stir together oat flour and salt. Add to wet mixture and mix to combine. Refrigerate dough for about 30 minutes to firm up.

Use a cookie scoop (I used a 2-tsp size) to scoop out the mixture. Roll into a ball and place on a baking sheet lined with parchment paper and sprayed. Flatten the cookies out slightly with your hand. Use your thumb or the back end of a spatula to create the thumbprint. Fill each with ½-1 tsp of Apricot Prune Jam.

Bake for 10-12 minutes, until golden brown.

Allow to cool 5 minutes before serving and devouring!

Store in an airtight container for up to one week.


Instructions for Jam

Chop Sunsweet® Dried Apricots and Sunsweet® Amaz!n™ Prunes in half. Add to a large saucepan with ¾ cup water and salt. Turn the heat to medium, cover, and simmer for about 2 hours, stirring every 15-20 minutes—until apricots are tender and jam coats with a spoon. Keep a cup of water nearby and add a few tablespoons as needed if the mixture is looking dry or sticking to the bottom of the pan. Add jam on top of Thumbprint Cookies before baking, or transfer to a jar and store in the fridge.