I have always thought thumbprint cookies are so cute AND so fun to make because you get to put your thumb into the dough. Reminds me of playing with play dough as a child. These cookies are not only fun, but full of nutrients. Buckwheat is high in protein, potassium, iron, magnesium…to name a few. I love the taste of buckwheat, particularly in sweet applications. I used blackberry jam in the batch shown in my picture, but you can use ANY fruit preserve with success – use your favorite. I must warn you: you will probably want to eat the whole batch of these little gems. I warned you!
2 cups buckwheat flour
1 cup raw pecans, finely ground
2 tablespoons ground golden flaxseeds
1 teaspoon cinnamon
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup unsweetened applesauce
1/3 cup maple syrup
2 tablespoons melted coconut oil
2 teaspoons vanilla
Preheat oven to 350 degrees. Lightly grease a large cookie sheet with coconut oil.
In a medium-sized mixing bowl, whisk together the dry ingredients. Add the wet and stir together with a spoon.
Using a 1 1/2 tablespoon cookie scoop, form dough into balls and place onto the cookie sheet (you can make your cookies larger if you like). Make an indent in each cookie with your thumb, then drop a small spoonful of preserves into each thumbprint. Bake for 15 to 18 minutes. Timing will depend on the size of your cookies. (Adapted slightly from Recipe Source: The Whole Life Nutrition)