Well, these may not be Christmas cookies, but they do have a hint of red. It’s a stretch, but I’ll take it.

I found a recipe for healthified thumbrpint cookies on the Whole Foods website. I followed the recipe, but next time I am going to try to substitute some of the oil for apple sauce. If it works, I will post it.

Makes approximately 15-18 cookies.


  • 1 cup almonds or pecans
  • 1 cup rolled oats
  • 1 cup whole wheat pastry flour
  • 1/2 cup safflower or canola oil
  • 1/2 cup maple syrup or brown rice syrup
  • 1/4 teaspoon salt
  • 5 tablespoons fruit juice sweetened jam (I used rasberry – yum!)


Preheat oven to 350 degrees.

Put almonds and oats into a food processor and pulse until coarsely ground.

Transfer to a large bowl and add flour, oil, syrup and salt. Stir to combine well.

Roll walnut-sized balls of the dough in the palm of your hand to form each cookie and arrange 2inches apart on a very lightly greased) cookie sheet (I just used a tiny bit of cooking spray. They may not stick, but better safe than sorry).

Press your thumb gently down into the center of each cookie to make an indentation. Spoon a drop of jam into each indentation. I used a bit too much the first time around and the jam ran down the sides. I suppose it depends on the jam you use. The runny ones may not have looked pretty, but they tasted delicious.

Bake cookies until golden brown and just firm around the edges, 15 to 20 minutes. Transfer to a rack to let cool completely – yeah, right – eat one right away. They are just really soft.


Per serving (2 cookies): 210 calories (110 from fat), 13g total fat, 1g saturated fat, 0mg cholesterol, 40mg sodium, 21g total carbohydrate (3g dietary fiber, 9g sugar), 4g protein

Note: the fat content is deceiving. They are packed full of almonds, which are a healthy fat. Perfect for a sweet treat!