What I love about thumbprint cookie are that you can take so many different directions with it and fill it with basically whatever you want. while back I stumbled upon another blog which had a whole wheat thumbprint cookie recipe that looked quite simple to make. With a few tweaks here and there of the original to cut the fat and add my own personal style, here’s the recipe to a dainty yet simple Easter treat that may leave you hungry for another.
1 cup Whole wheat flour
1/2 cup Old fashion oats
dash of Sea salt
1 tsp Cinnamon
1/3 cup Fat-free cream cheese
1/2 cup organic cane sugar
1/4 cup Canola oil
1 tsp Vanilla
Preheat oven to 350 degrees and line a baking sheet with parchment paper
Mix together flour, oats, sea salt and cinnamon in a small bowl
In a medium bowl, cream oil, sugar, cream cheese and vanilla
Add Dry mixture to the wet and mix together until all the ingredients and distributed evenly
Now here’s the fun part, roll out balls of dough and create a hole in the dough using your thumb. The balls may crack a little as you make the hole as the dough is quite stiff, but shape it to prevent cookies from breaking apart when in the oven.
Bake for about 1o to 15 minutes and let the cookies cool before filling them.
Here are some ideas for the cookie filling:
I decided to take the more decadent route and use my chocolate in a jar (Click here for recipe)
Makes 32 cookies
Per Cookie: Calories: 52 cal; Fat: 2 grams (Saturated: 0.2 grams, No trans); Sodium: 14 mg; Carbohydrates: 8 grams; Fiber: 1 gram; Sugars; 5 grams; Proteins: 1 gram