Imprints eats as organically as possible. Today's recipe is inspired by her motivation to eat foods in their raw state. These little bite-sized cookies are like their big cousins, thumbprint cookies. And because they are tiny, you can eat lots of them without feeling guilty!
Organic Imprint Cookies
1/2 cup honey
1/3 cup warm coconut oil or clarified butter
1 1/2 teaspoon vanilla extract
1 1/2 cups whole wheat pastry flour
3/4 cup rolled oats
1 tablespoon all natural cornstarch (or arrowroot)
scant 1/2 teaspoon fine grain sea salt
1/4 teaspoon baking soda
zest of one lemon(I used orange zest because that's what I had on hand)
your favorite jam or preserves (preferably fruit sweetened) - berry goes nicely
Preheat the oven to 350. Line two baking sheets with parchment paper.
In a large mixing bowl pour the warm, melted coconut oil over the honey and whisk in the vanilla extract. In a separate medium bowl combine the flour, oats, cornstarch/arrowroot, sea salt, baking soda, and lemon zest. Add the flour mixture to the honey and stir until just combined. Let the dough sit for 2-3 minutes. Stir once or twice again - the dough should be quite stiff.
Roll the dough into balls, one level teaspoonful at a time, and place an inch or so apart on the prepared baking sheets. These will spread. Use a (damp) pinky finger or the back of a very tiny spoon to make a well in the top of each ball of dough. Fill each "well" to the top with 1/8 teaspoon of jam.
Bake for 7 - 9 minutes or until the bottom and edges of the cookies are just golden.
Makes a few dozen tiny cookies