Goodness, I love a good thumbprint cookie. One of the first things I ever baked was the classic all-butter thumbprint cookie with the jelly center. The best part was making the little well and filling it with jelly. My Mom always insisted on using raspberry jelly with seeds and now for me, too, it is my thumbprint filling of choice.
These thumbprint cookies are all grown-up. They have barley flour, ground almonds, no butter and no refined sugar. They are vegan, even. Now, if I make something that is more health-conscious, I don’t like shouting it from the rooftops when sharing. You get the stink eye or have to watch people take painfully small bites. I like to let the food speak for itself and after the raves start rolling in, you can let them in on it. I love buttery cookies, but I have to admit that this is my new go-to thumbprint cookie recipe. The barley flour and ground almonds add the most delicious nutty flavor.
I do not own Ms. Paltrow’s cookbook, but the recipes I’ve seen on other blogs do look delicious. I know her presence on the cover of Bon Appétit caused quite a stir recently and I don’t have strong feelings one way or the other. My hope is that she’s teaching a new audience that cooking with whole foods doesn’t have to be hard.
Recipe: Lalo’s Famous Cookies
Makes about 60 cookies
4 C. barley flour
3 C. raw whole almonds, crushed in a food processor (about ten 2-second pulses)
1 t. ground cinnamon
1 t. kosher salt
1 C. grapeseed oil (or your favorite flavorless oil)
1 C. real maple syrup
12 oz. raspberry jam (or your favorite jam, but raspberry with seeds will always belong in thumbprints for me!)
1. Preheat oven to 350 degrees F. Prepare 2 baking sheets with parchment or silpats.
2. Except for the jam, combine the rest of the ingredients in a large bowl and mix with a wooden spoon until mixture is fully combined. Tip: When measuring out the oil and maple syrup, use the same measuring cup, but measure out the oil first. This will allow the syrup to slide right out.
3. Using a small cookie scoop or a tablespoon, scoop out cookie dough and roll into balls. These do not spread much and you can easily fit 16 per cookie sheet. Use a wet index finger or the floured end of your wooden spoon to make a little indentation in each cookie. Using a 1/4 or 1/2 teaspoon measuring spoon, fill each cookie with the jam.
4. Bake until cookies are evenly browned, about 18-20 minutes. Swap cookie sheets half-way through baking time for even color.