Chocolate Cherry Thumbprint Cookies
Prep time
Cook time
Total time
You can use any jam for the center of the cookies, but I like a fruit-sweetened cherry jam made without added cane sugar. Whole Foods makes a tasty one. You could even do a blend, half with chocolate, half without...But why avoid the chocolate?
Serves: 16
  • ½ cup almonds
  • ½ cup old-fashioned oats
  • ½ cup spelt flour
  • 3 tbsp cocoa powder
  • ¼ cup coconut oil (or canola/grapeseed)
  • ¼ cup + 1 tbsp maple syrup
  • 1 tsp vanilla
  • about ¼ cup fruit sweetened cherry jam
  1. Preheat oven to 350°.
  2. Place the almonds and oats into a food processor and pulse until ground. Leaving a them a little coarse for texture.
  3. Transfer this mixture to a large bowl and add the spelt flour and cocoa powder.
  4. Stir well, then add oil, maple syrup, vanilla extract, and salt. Stir to combine.
  5. Scoop out tablespoon sized balls of the dough and roll in the palm of your hand to form each cookie, then arrange on a large baking sheet, spacing cookies 2 inches apart.
  6. Press your thumb gently down into the center of each cookie to make an indentation. Spoon a scant teaspoon of jam into the center.
  7. Bake cookies for 15 minutes.
  8. Transfer to a rack to cool (about 10 minutes).
  9. Cookies will store for days, if you can manage that sort of self control. Store in an airtight container.
Recipe by Sweet Potato Soul by Jenné Claiborne at