With early Autumn freshness in the air, and a back to school feeling to accompany it, I’m craving wholesome and simple treats. These cookies are so easy to make – just combine and blitz – and are made up of delicious, feel-good ingredients: dates, coconut oil, almond and oats. And not in ridiculous, hugely expensive quantities! I already had strawberry jam in my larder that was needing used, but if you want to make your own then simply wash and hull 500g strawberries and place in a pan with 5 rose geranium leaves (or you can add rose water to taste after cooking), one vanilla pod, 3 tbsp coconut sugar and the juice of a lemon and simmer on a low heat for 30 minutes until soft and jammy. To make the strawberry and rose thumbprint cookies, you will need:
Strawberry and rose jam (see above, or use your own strawberry jam)
100g coconut oil
150g rolled oats
100g pitted Medjool dates
150g ground almonds
Pinch of flaky sea salt
Zest and juice of one unwaxed orange.
Preheat the oven to 170C/ 150C Fan/ Gas 3. Melt the coconut oil in a small saucepan and take off the heat. Blitz the oats in a food processor until you have a rough flour. Add the dates and blitz again until the dough is pinchable between your fingers.
Add the almonds and pour the coconut oil in slowly until the dough is starting to come together, then add the salt, orange juice and zest.
Line a baking tray with greaseproof paper – or two trays if yours is small. Take a tablespoon of cookie dough and shape into small balls before flattening and stamping an indent into each one with your thumb. Spoon a teaspoon of jam into each indent.
Bake for 30 minutes until golden around the edges and jammy and dark in the middle, then transfer to a wire rack to cool.
What are you baking this weekend?
Recipe for strawberry and rose thumbprint cookies via Anna Jones’ The Modern Cook’s Year.