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Cranberry Pecan Thumbprint Cookies

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: about 20 cookies
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: about 20 cookies
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: about 20 cookies
Scale

Ingredients

  • 1 cup pecans
  • 1 cup rolled oats
  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1/2 cup canola oil
  • 1/2 cup maple syrup
  • 1/8 tsp. vanilla extract
  • 1/4 tsp. salt
  • 5 tbsp. cranberry jam
  • 1/4 cup peanut butter for drizzling (optional)

Instructions

Instructions

  1. Preheat oven to 350°F. Place pecans and oats into a food processor and pulse until finely ground.
  2. Place pecan and oat mixture in a large bowl and add flours, oil, syrup, vanilla extract and salt. Stir to combine well. Roll 2 tbsp. size balls of the dough in the palm of your hand to form each cookie, then place on baking sheets, spacing cookies 2 inches apart. Press your thumb into the center of each cookie to make an indentation and spoon a teaspoon of cranberry jam into each space.
  3. Bake cookies until golden, about 13-15 minutes. Transfer to a wire rack to let cool completely, then drizzle with peanut butter, if using.

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