Oat and Cashew Thumbprint Cookies with Berry-Chia Jam
Makes 20 cookies
Emily von Euw likes to keep things light and easy. Still, at age 20, she’s established herself as the raw pastry chef to watch through her blog, thisrawsomeveganlife.com, and her recently published book, Rawsome Vegan Baking.
Instead of juggling bowls, pans, and oven settings, von Euw concocts most of her recipes in a blender or food processor. Instead of butter, eggs, and flour, she uses dates, nuts, and coconut butter. Because who needs artery-clogging shortbread cookies topped with buttercream frosting when you can have Oat and Cashew Thumbprint Cookies with Berry-Chia Jam? Enjoy!
- ⅔ cup raw cashews
- 2 Tbs. melted coconut oil
- 2 pitted dates
- ½ tsp. vanilla extract
- 1 pinch Himalayan salt
- ¾ cup raw or rolled oats
- ½ cup berries
- 3 pitted dates, cut into small pieces
- 1 Tbs. chia seeds
1. To make Cookies: Combine cashews, coconut oil, dates, vanilla, salt, and 1 tsp. water in food processor; process 2 to 3 minutes, or until thick, chunky paste forms, scraping down sides two or three times. Add oats, and pulse until mixture starts sticking together.
2. Roll dough into 20 small balls (about 2 tsp. each), and place on baking sheet. Make thumbprint indentations in center of each ball. Refrigerate 2 to 6 hours, or until firm.
3. Meanwhile, to make Jam: Process berries, dates, and 3 Tbs. water in food processor until mostly smooth, but with some chunks. Transfer to small bowl, and stir in chia seeds.
4. Fill each cookie’s indent with 1 1/2 tsp. jam. (Reserve leftover jam for another use.) Store in single layer in sealed container in refrigerator.