This is the second batch of these no-bake thumbprint cookies that I have made, (not to be confused with the baked thumbprint cookies posted earlier, though they are similar). These are pretty easy and quite delicious. They taste hearty, like a good oatmeal cookie, yet are also satisfying with the sweetness of the fruit center. I made this batch with apricot preserves and also a few with huckleberry jam.
Here's the recipe (loosely):
1/2 cup pitted dates
1 1/2 cups rolled oats
1/3 cup almond butter
1/3 cup tahini
1/4 cup shredded unsweetened coconut
1/4 teaspoon ground cinnamon
~ 1/4 teaspoon sea salt
~ 1/2 cup 100% all-fruit preserves, such as apricot
*you will need wax paper or parchment paper to cover the tray/plate so the cookies don't stick.
Cover the dates in hot water for about 15 minutes to soak.
In the meantime, put oats in food processor and pulse until a coarse ground.
Do the same to coconut, unless you have the fine shredded coconut.
Transfer oats and coconut into bowl and mix in cinnamon, salt and then almond butter and tahini.
Once cooled, puree dates with about half the soak water until smooth (I use a food processor but a blender might work).
Now add date puree and mix until combined.
Roll dough into balls and flatten onto a wax paper or parchment paper cover tray (they stick otherwise).
Push your thumb down in middle, making an indentation for the fruit preserves/jam. Spoon out jam into the middle of each cookie and refrigerate for 1 hour.
