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February 9, 2013 / Chris Blum

Oatmeal Thumbprint Cookies

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I took the classic thumb print cookie and made it a little healthier. I cut the butter in half and used applesauce. Instead of brown sugar I used coconut palm sugar Ingredients and used egg whites instead of eggs. The taste yummy! Use your favorite preserves – I used reduced sugar apricot jam.

Ingredients:
1 & 1/2 c flour
1 tsp baking soda
1 tsp ground cinnamon
1 tsp salt
1/2 c unsalted butter, softened
1/2 c applesauce
1 c packed dark brown sugar
2 large eggs (or 1/3 c egg whites)
2 tsp vanilla extract
3 c old-fashioned oats
your favorite jams or preserves

Instructions
Preheat oven to 350°. Grease or line baking sheets.

Whisk together flour, baking soda, cinnamon, and salt. Set aside.

Beat butter and sugars until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in aplle sauce and vanilla. Gradually add flour mixture, mixing until fully incorporated. Mix in oats.

Scoop dough onto prepared pans, placing them about 2 inches apart. Using your thumb, make a hollow in each cookie. Fill each hollow with jam.

Bake each baking sheet 12-14 minutes, until cookies are fully baked and the edges are golden.

Makes 3 dozen.

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