Ingredients

The following ingredients have 8 Servings
  • 1/2 cup raw pistachioes
  • 1/3 cup raw almonds
  • 3 Tablespoons walnuts
  • 3/4 cup whole wheat pastry flour
  • 3/4 teaspoon baking powder
  • 3 Tablespoons raw sugar
  • 2 Tablespoons agave
  • 2 Tablespoons virgin coconut oil or organic canola oil or Earth balance butter
  • 1 teaspoon flax meal
  • 3 Tablespoons warm water
  • 1/8 teaspoon salt
  • 1/2 teaspoon vinegar
  • 1/4 teaspoon cinnamon powder or spice of choice
  • jam or chutney for filling ((I used cranberry pear chutney))

Instruction

  • In a bowl, add hot water, flax meal and coconut oil. Mix well and let sit for 5 minutes.
  • Add in the vinegar, sugar, salt, agave and spices and mix for 2 minutes till well combined.
  • Grind the pistachios, almonds, walnuts separately using pulse so they dont become too buttery.
  • Add in the ground nuts, and sift whole wheat flour and baking powder into the wet ingredients and mix well.
  • The mixture will be a slightly stiff but still sticky dough. Add more flour if the mixture is more like a batter.
  • Oil hands or spoon and shape into balls. Place on parchment and make a deep dent in the center.
  • Bake in preheated 350 degrees F for 14-16 minutes depending on cookie size and thickness.
  • Cool on rack. The cookies might be soft when right out of the oven but will solidify to a biscuity texture. Fill thumbprint with jam or any other filling of choice!