Ingredients
Thumbprint Cookies
Dry Ingredients
1 cup oat flour
⅛ tsp salt
Wet Ingredients
¼ cup creamy almond butter
¼ cup granulated sweetener
2 Tbsp coconut sugar
1 Tbsp coconut oil
½ tsp vanilla extract
3 Tbsp milk of choice (dairy or plant-based)
Topping
¼ cup homemade Apricot Prune Jam
Apricot Prune Jam
1 cup (6 oz) Sunsweet® Dried Apricots, halved
⅓ cup (2 oz) Sunsweet® Amaz!n™ Prunes, halved
¾ cup water + 1 cup water
Instructions
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.