Gluten free oatmeal thumbprint cookies filled with blackberry jam make a nice autumn treat. These sugar free breakfast cookies are sweetened with apple and dates, and they're vegan to boot.
Course Autumn, Breakfast, Cookies and Bars, Snack, Snacks, Winter
Blend the dates in a food processor until a smooth paste forms, then add the milk and oil. Blend again until everything is fully incorporated.
6 large soft dates, 60 ml non-dairy milk, 3 tablespoons olive oil
Add the date mixture and the shredded apple to the bowl with the dry ingredients and mix until the dough sticks together easily. You will likely have to use your hands as it's difficult to mix.
1 large tart apple
Form approximately equal balls of dough, about 2 tablespoons per cookie. Place on the cookie sheet (they won't spread so don't worry about leaving too much space between them) and use your thumb to make an indent in the centre of each cookie. You may need to gently push the sides back into place after making the thumbprint.
Fill each thumbprint with a teaspoon of jam, and bake the cookies for 10-12 minutes. Remove from the oven and cool for ten minutes before moving them to a rack to cool completely. Store on the counter for up to three days or in the fridge for a week.
12 teaspoons blackberry jam
Notes
* Use the large side of a box grater, or grate in the food processor. No need to peel.