No bake thumbprint cookies

Adapted from a Whole Foods recipe makes about 16 cookies.

2 C quick or rolled oats
3 T almond butter
2 T maple syrup
1/4 C dates, approx 3 large
1/2 C hot water
1/4 t sea salt (optional)
1/2 C fruit preserve

In a small bowl cover the dates with hot water and set aside for 10 minutes.

In a food processor, pulse oats until coarsely ground, transfer to large bowl and set aside.

Purée the dates and water in food processor until smooth. Add all remaining ingredients except fruit preserves, to oats.

Mix well to form a slightly wet dough. If too wet add more oats, if too dry add water.

Scoop approx 1T of dough into your hand and roll into balls, press down onto a parchment paper lined tray, to make a cookie shape, press the middle down and fill with fruit preserve.

Refrigerate for at least an hour, serve.

Notes: I don’t make this with salt, but that may be a little bland for some people.

While this cookie is great on its own, it’s a basic dough recipe, u can make it with most any other ingredients you would put in cookies. Just be sure to adjust the amount of water-oats as necessary.

Options:
Add spices, shredded coconut, raisins or dried fruit, fresh fruit instead of preserve (blueberries work great), juice of an orange w the zest (use less water or more oats in this case), chocolate or carob chips, any smooth nut butter will work, chopped nuts.

Raw version: use raw oats, raw almond butter, agave nectar or other raw sweetener and dates, soak the dates in warm water, use fresh fruit or dried fruit that has been softened w a little water for the filling.

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