Pistachios lend a salty note to these jam filled cookies, while almond meal provides a deep and hearty flavor that separates good cookies, from the best. Any kind of jam can be used here, but I chose fig since it combines so well with pistachios. These treats are not just your everyday cookies, they are much more. Due to the abundance of nuts, these cookies provide a heathy dose of heart heathy fats along with energy boosting nutrition (so feel free to have two)!
Pistachio Thumbprint Cookies with Fig Jam
1/2 cup + 2 tbs almond meal
3/4 cup oat flour
2 tbs ground flax meal
1/2 tsp sea salt
2 tbs coconut oil, melted
2 tbs coconut butter, melted (I used coconut pistachio butter)
2 tbs honey (or agave nectar for a vegan version)
1 tsp vanilla
chopped pistachios for sprinkling
about 1/3 cup homemade fig jam (recipe below)
Pre-heat oven to 350F degrees.
Combine all dry ingredients in a small bowl. In a seperate bowl, whisk together all the wet ingredients including the egg. Stir together the wet and dry ingredients, the batter will be very thick.
Roll the cookies into about 1/2 in round balls and then imprint them with a wet thumb. Fill the thumbprint with about 1/2- 1 tsp fig jam. Sprinkle some more chopped pistachios over the top and bake for about 10 minuets. Enjoy with a tall glass of almond milk!
Simple Fig Jam
1 cup chopped dried figs (any variety will work but make sure they are good quality)
¾ cup freshly brewed chai tea
Chop the figs and add them to a large pot. Add in the chai tea then bring to a boil. Simmer the figs until they begin to soften (about 15 minutes) adding more water as needed. Once the figs are soft, add the mixture to a high speed blender and blend until very smooth, or leave a bit chunky if desired.