Thumbprint Cookies (Vegan & Mostly Raw)

These cookies have made their way to my belly thanks to my friend Erin.  She makes these regularly and every time I go to her house, she sends me home with a few of these little treats.  I don't know how I manage to get any home to Serial because my instinct is to eat them all on the El on the way home. 

So I figured it was finally time to make these myself.  Erin and I both make these without actually baking them.  They taste delicious raw and I don't see the point in cooking them.  But the original recipe is from Whole Foods and calls for baking time - if you're interested in that, you can find the full recipe here.

I took the recipe adaptation a step further and used what I had in my kitchen at the time so the version below only loosely resembles the WF original.  Either way though, they are delicious.

Yields: 12 Cookies

1 Cup Oats
1/2 Cup Almond Meal
1/2 Cup Ground Flax
1/2 Cup Coconut Oil, Melted
1/2 Cup Almond Butter (or any other nut butter)
1 Tsp Vanilla
1 Tbsp Agave or Coconut Nectar
Fruit Puree or Preserves

1. Mix all ingredients, except for the fruit puree, until thoroughly combined. 
2. Form into 1 inch balls and chill for 10 minutes.
   
3. Remove from the refrigerator and use a spoon to flatten and create a little space to hold the fruit puree (see the picture above)
4. Chill for another 10 minutes.
5. Remove from the refrigerator and fill each cookie with a little bit of fruit puree or preserves.  I used the organic raspberry and blueberry flavors from Trader Joes and the cookies were delicious!  Erin would be proud :-)
   

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