Neil's Thumbprint Cookies

Contributed by Neil, these are vegan and wheat-free.

Ingredients:

• 2 1/2 cups oat flour (get the quick oats and rolled oats combination or oat flour pre grinded if you can)
• 1/2-2/3 cups of brown rice flour (if you choose to use wheat flour use a soft pastry flour either unbleached white or whole wheat but use about 1/3 cup less)
• 1 Tablespoon sweet cinnamon powder
• 1-2 teaspoons nutmeg or mace powder
• 1/2 cup of shredded coconut or 1/2 cup of grounded walnuts or combination of the two for topping
• 1 jar of crofters non sugar jam any flavor of your choosing or whatever is on sale
• 1/3 cup of vanilla flavor brown rice, oat, coconut, hemp, or soy milk
• 1 lemon optional
• 2 teaspoons of vanilla extract
• 1/4 to 1/3 cup of liquid sweetner; brown rice syrup, maple syrup, agave, or any combination of two. Keep in mind that agave is double the potency and less should be used.
• 1 banana
• 1/2 -2/3 cup of Earth Balance organic buttery spread (8-10 Tablespoons)

Directions:

Preheat oven to 350 degrees. Blend oats and place in a large mixing bowl. Mix in rice flour, cinnamon and nutmeg powders.

In a smaller bowl place grinded walnuts and or coconut flakes place aside. Blend the banana and milk and place in a medium sized mixing bowl; add the earth balance, the sweetener and the vanilla extract.

If you choose to add lemon extract you can make this by carefully peeling the outer outer skin (making sure not to get any of the white or it will be bitter) and place this in your blender and blend with the banana and milk on the grind or chop mode. you can also add a little lemon juice if you like.

Pour the liquid mixture into the center of the larger bowl and fold over the dried flour to mix well. Focus on wetting all of the ingredients rather then a lot of mixing. Mix until all is wet but do not over mix as this is said to make the cookies flakier.

When mixed use a tablespoon to scoop up and roll into little balls. Place in well oiled tray. I use earth balance to oil it so that the buttery flavor is more noticable but you can use any oil that can take high heat such as sunflower or safflower. Space the cookies about a half an inch apart. Flatten cookies by using your thumb to press into the middle of the cookie.
In this indentation aka thumb print is where you will place heaping teaspoons of the jam of your choice. cover with ground walnuts or coconut flakes.

Place tray on center rack of oven. Bake for 12-15 minutes. Let cool before removing with a spatula.

It is recommended to refrigerate the cookies once cooled down.

-- JillW - 15 Jun 2011