No-Bake Thumbprint Cookies
Cookie & Bar
Ingredients
3/4 cup pitted dates
3 cups rolled oats
1 1/2 cup smooth almond butter
1/2 cup shredded unsweetened coconut
Zest and juice of 1 orange
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
3/4 cup 100% all-fruit preserves such as cherry or apricot
Description
Easy to make and great for kids, try using a different variety of preserves each time you make them. We love to use fresh seasonal fruit, too. These cookies are inspired by a recipe from one of our health partners, Dr. Joel Fuhrman, author of Eat for Health.
Dairy Free [1]
Low Sodium [2]
Vegan [3]
Vegetarian [4]
Directions
Put dates into a medium bowl, cover with hot water and set aside to let soak for 10 to 15 minutes.
Reserve 1/2 cup of the soaking liquid, and then drain dates well.
In a food processor, pulse oats until coarsely ground; transfer to a large bowl and set aside.
Transfer dates and reserved 1/2 cup soaking liquid to food processor and purée until smooth.
Add date mixture, almond butter, coconut, orange zest and juice, cinnamon and salt to bowl with oats and knead together to make a dough.
Roll dough into 24 balls, transferring them to a parchment paper-lined sheet tray as done.
Make an indentation in the middle of each cookie by pressing down with your thumb.
Spoon a bit of fruit preserves into each indentation and chill for at least 1 hour before serving.
Nutrition
Per Serving:Serving size: 1 each, 180 calories (90 from fat), 10g total fat, 1g saturated fat, 0mg cholesterol, 30mg sodium, 16g carbohydrate (3g dietary fiber, 6g sugar), 6g protein