cherry almond thumbprint cookies

cherry almond thumbprint cookies

I am completely obsessed with making energy bites at the moment. As I explained in my ‘citrus energy bites‘ recipe, I’ve been making them in small batches every few days or so, so that I have some food already made for me to eat for breakfast. With each batch I make now, I like to get a bit more creative and add different types of ingredients to the bites. Lately, I’ve been more adventurous with different flavours, and I decided to try making some with almond extract. I’m so glad I decided to add it to my morning energy bites, as the almond flavour tastes so delicious! It’s like eating marzipan!

As soon as I tasted this mouthwatering marzipan flavour, I knew I had to somehow make it into a new recipe. I wanted to make something that was based on energy bites, but was in more of a raw cookie form… somewhere in-between the two. So, I decided that I would simplify my energy bite recipe into more of a raw cookie style mixture – with dates, almonds and other delicious ingredients, and then scoop a spoonful of St. Dalfour Black Cherry Jam into the middle of them, like a thumbprint cookie (which I hadn’t actually tried before making these – my inspiration to make them like thumbprint cookies came from the many beautiful pictures of them I’ve seen online).

After making the cookies, I took one taste and was instantly hooked on them. In fact, the majority of them were eaten in minutes! The cherry and almond combination in them is just so addictive. They’re full of flavour, and they make the perfect bite-sized treat. All you need is a food processor to make them. They’re so easy to whip up, and of course there’s no baking required so they’re ready in minutes! They also taste nice with a drizzle of dark chocolate on top too.

I hope you enjoy the recipe!

 

cherry almond thumbprint cookies

makes about 8 cookies

ingredients

2/3 cup (90g) ground almonds

1/4 cup (25g) porridge oats

1/4 cup (45g) unsulphured dried apricots

5 large pitted medjool dates (115g)

3 tbsp almond butter

1/2 tsp almond extract

8 spoonfuls of cherry jam – I used St. Dalfour

 

method

  1. Add the ground almonds, oats, apricots, dates, almond butter and almond extract into a food processor, and blend for a few minutes until the mixture has formed a sticky crumb. It should stick between your fingers when you press it together.
  2. When this is done, take a small handful of the mixture and press it into a ball shape. Then, gently dent a dome in the middle of the ball, to make  a bowl shape with a thick edge. Do this very slowly and carefully, so that the mixture holds a circular shape and doesn’t crumble. Then, repeat these steps with the rest of the mixture, making about 8 cookies, until all of the mixture has been used up.
  3. Lastly, using a dessert spoon, scoop a spoonful of cherry jam into the middle of each cookie to finish, and serve.

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28 comments:

  1. There are so many fruits in the mix here, I’m excited! And cuteness, lots of cuteness factor with these little bite sized cookies 🙂 I love the flavor of marzipan too, but I’ve never made a marzipan energy ball. And so simple to transform an energy ball into a cookie with room for filling!

  2. They look stunning! Love the short ingredient list 🙂 I’m obsessed with energy bites too! So handy to have so I don’t turn to the chocolate 😛

    1. Hi Pam, thank you! I used oats that are the same as instant/quick oats – I’ve just always called them porridge oats, sorry! I’m sure you could use either the smaller/instant sized oats like I did, (like these http://www.tesco.com/groceries/product/details/?id=259458142) or bigger rolled oats (like these http://www.iherb.com/Bob-s-Red-Mill-Organic-Old-Fashioned-Rolled-Oats-Whole-Grain-32-oz-2-lbs-907-g/8454) as the food processor should break them both down in the same way. I hope this helps, and I really hope you enjoy the recipe! 🙂

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