Cookie is my copilot – vegan thumbprints

Today I read this on Wikipedia:

“Cookies appear to have their origins in 7th century Persia, shortly after the use of sugar became relatively common in the region. … With global travel becoming widespread at that time, cookies made a natural travel companion, a modernized equivalent of the travel cakes used throughout history.”

Don’t you think there is something very true about cookies as our perfect travel companions? They are small, handy and sweet, and their only purpose on this earthly plane is to comfort you and make you happy. Can you say the same thing about any other travel companion, including your mate, any member of your family or your best friend? Unlikely. Summer is coming and we’ll all do our shorter or longer trips to foreign places – and if we stay home we dream of traveling to those places anyways. So we all need a tiny, little, sweet friend, traveling with us. Here is the recipe:

Ingredients (for 1 baking sheet):

  • 1 cup spelt flour
  • 1 cup almond flour
  • 2 cups rolled oats
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 tablespoons unsweetened and unsalted peanut butter
  • 1/3 cup olive oil
  • 1/2 cup agave nectar
  • 1/4 cup raspberry jam
  • 1 tablespoon fresh lemon juice
Preheat oven to 350 degrees F (180 C). In a medium-sized bowl, combine the spelt flour, almond flour, oats, salt, and cinnamon.
In another bowl, mix together the agave nectar, peanut butter, and olive oil. Add to the dry ingredients and use a spoon or your hands to mix well. Let dough sit for 15 minutes before using.
Cover a baking sheet with parchment paper. Roll dough into 3/4-inch balls, and place them on the baking sheet. Mix the jam with lemon juice, make a little dent in the top of each ball and fill it with 1/2 teaspoon of the jam-lemon-mix. Bake for 15 minutes, or until slightly brown (do not overbake!). Cool on a wire rack.
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