Aren’t they so cute??!!
Yesterday was my first day back from a 5-day overnight chemistry/physics camp in Michigan. Needless to say, I was baking deprived! But it was also bright, sunny, and rather hot outside, so instead of firing up the oven I broke out the food processor.
By the way, the camp was AWESOME. We did all sorts of cool experiments, such as silver-plating Coke bottles and creating our own dye. We also got to see a methane cannon, and I got to “play” with a million-volt Tesla coil! (By play I mean stick a large pole into it while it was on and watch all the charge go to the tip of the pole.) I also dove off a 10-foot diving board, which worked out not-so-well, meaning a lot of water got into my mouth. EWWWW.
Anyways, onto cookies!
No-Bake Thumbprint Cookies
(Makes about a dozen)
- 1 cup pitted dates
- 1/2 cup rolled oats
- 1/2 cups nuts (almonds, cashews, pecans… all work)
- 2 Tbsp maple syrup (or water for a sugar-free version)
- 1/4 tsp salt
- 1/4 tsp vanilla extract
- Water as needed
- 2 Tbsp no-sugar-added jam of choice (I used strawberry but I think cherry or raspberry would be great)
Directions: Line a baking sheet with parchment paper. In a food processor, process dated, oats, and nuts well. Add maple syrup, salt, and vanilla extract and process again. Slowly, teaspoon at a time, at water until the “dough” sticks together. Roll out 12-13 small balls of the dough and evenly space them out on the baking sheet. Carefully indent each ball with your thumb. Fill the thumbprints with 1/2 tsp jam each. Store in the fridge.
And now it’s time for nutrition facts!
Not bad, eh? Only 90 calories! Go!!!! Make these!!!!