Tasty Tuesday-Organic Imprint Cookies

Autumn Rain in Rachel Ann Nunes' book 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

Source