When Riley told me that he needed two dairy-free cookies for some classmates, I was baffled: cookies without butter. I know people do it all the time, vegans, for instance. But that was a new one for me. Still I was up for the challenge and finally decided on a dairy-free thumbprint cookie.
2 C white whole wheat flour
1 C ground almonds
1/4 t pink Himalaya salt
2/3 C blue agave nectar
1/2 C canola oil
Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.
In a medium-sized mixing bowl, sift together the flour, finely ground almonds and salt until well combined, making a well in the center. Add the agave nectar and canola oil to the center, and, using a wooden spoon, stir the mixture until it forms a dry dough that just holds together (is should not crumble, but it should not be too wet either).
Form the dough into small balls, place each ball onto the prepared cookie sheet, pressing a "thumbprint" into the center of each and slightly flattening. (The cookies will not spread, so make them the size that you want!) Add about 1 to 1 1/2 t. of whatever jam or jelly you have on hand to each thumbprint and bake until golden brown, about 15 minutes. Let cookies cool for several minutes on the sheet before transferring to a wire cooling rack to cool completely.
The dairy-free cookies taste good, Jake says. If I ate everything I baked, I'd weigh about 300lbs! Hopefully the kids will like it.
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