Day 8: Vegan Thumbprints

These cookies were a nice break after yesterday's extravaganza. Of course the madeleines were really fun to make, but honestly I'm a little tired. I think it set in after the long process of making and decorating the madeleines. Part of me wants to give in to the tired and take one day - just one little day - off. But I will persevere! It's been so fun trying new recipes and really spending time doing something I love. Regardless of how time consuming this project is, I am going to stick with it and finish!

So, to continue the journey, I give you...

Vegan Thumbprints
makes about 30 cookies

• 1/2 cup whole wheat pastry flour
• 1 cup almond meal
• 2 cups rolled oats (pulsed lightly in a food processor)
• 1/2 tsp. sea salt
• a little more than 1/2 cup raw agave syrup
• 1/2 cup applesauce
• jam of choice (I used Mimi Davis' homemade strawberry jam...thank you to the Meemsters!)

Preheat oven to 350F and line a baking sheet with parchment paper. Combine flour, almond meal, oats, and sea salt in a large bowl. Add agave and applesauce to the dry ingredients, and mix until fully incorporated. Drop by 1/2 tablespoonfuls onto lined baking sheet. Using thumb (or other digit) create a small indent in the center of each cookie to make room for the jam. Place about 1/2 teaspoon into each indent. Bake at 350F for about 15 minutes. Remove from oven and let cool briefly...long enough so you don't burn yourself (ahem, Jenna and Megan)

Roomie Reactions...

Megan: "They're very hot. But they're very good! It's sweet but not too sweet...it doesn't need chocolate or anything!"

Jenna: "It's really tasty and doesn't taste too sinful. The jam is a nice surprise after the first bite!"