The key to amazing Thumbprint Cookies is amazing jam. So, before I could even consider making these cookies, I needed to assess the jam situation in the house. Prognosis: sad. Only one jar, on the verge of going bad, of plum preserves. A trip to the store was definitely needed.

I decided to try the local Armenian grocer a few blocks away because it was a beautiful day for a walk, and even if I didn’t find any wonderful jams, I knew I’d fine something new and interesting – I love little international grocery stores; I’m like a kid wandering around in a toy store oohing and aweing and dreaming of possibilities. (oh, and if you want to see something really interesting that I saw there, but didn’t have the guts buy: Yogurt Soda! http://www.kalamala.com/products/yogurt-soda-doogh)

It seriously took me about 20 minutes to decide on which jam to get – they had quite a few options, in a wide variety of price ranges, and all brands I had never seen before. Oh, so much fun: I read labels, I compared prices, I debated flavors, and in the end I decided upon an apricot and a strawberry jam by Mechaalany, made in Lebanon. In the end, my decision came down to ingredients. I always think, for jam anyways, the less ingredients, the better the taste. And these jams had 3 ingredients each – the fruit, sugar, and citric acid. Simple and perfect.

Getting home, I opened them immediately. They are good. Not the best I’ve ever had (which is by far a blackberry jam made a second cousin), but so much better than most grocery store staples.

I hope you enjoy the recipe – I’ve been making these cookies for a long time and they are the perfect balance of sweet and healthy. If you are craving cookies, but don’t want a sugar explosion in your brain, these are the ones for you.

Thumbprint Cookies

1 cup whole almonds

1 cup rolled oats

1 cup whole wheat flour

1/2 tsp baking powder

1 tsp cinnamon

pinch salt

1/2 Cup Vegetable Oil

1/2 cup Agave Syrup

1/2 tsp vanilla extract

1/4-1/3 cup of your favorite jam

Preheat oven to 350F. Line a baking sheet with parchment or spray lightly with oil. In a food processor, pulse together the almonds, oats, flour, baking powder, cinnamon and salt until almonds are in small pieces. Add the oil, agave and vanilla and pulse until well combined and cohesive. Roll dough into 1″ balls, place on baking sheet, and gently flatten with the palm of your hand. Make a small indent in the top of the cookie with your thumb. Fill each indent with the jam of your choice. Bake 10-12 minutes, until cookies have golden brown bottoms.

(Makes approximately 18)