Cherry Coconut Thumbprint Cookies


SourceRecipe from Claire Fitts, Butterfly Bakery
Prep time30 minutes
Cooking time30 minutes
Total time1 hour


These hearty cookies are sweetened with maple syrup. Shredded coconut and coconut oil give them a nice flavor. This recipe was taught in a City Market class on cooking with maple syrup, with Claire Fitts of Butterfly Bakery.


2 cups
oats, rolled
2 cups
flour, spelt
2 cups
coconut, unsweetened (shredded)
1 teaspoon
1 cup
maple syrup
1 cup
coconut oil
10 ounces
cherry jam


Preheat the oven to 350°. Line two cookie sheets with parchment paper or aluminum foil and set aside.

In a food processor, cut the rolled oats until they make a coarse flour. In a medium bowl, mix together the ground oats, spelt flour, coconut and salt and make a well in the center.

Pour the maple syrup and coconut oil into the well in the dry mixture and mix everything until smooth. Scoop cookie dough with a heaping tablespoon to make 1-1/2 inch balls of dough on the prepared cookie sheets, placing them about 2 inches apart. Press the center of each cookie with your thumb and spoon cherry jam into each depression. Bake for about 20 minutes or until the cookie can be lifted off the baking sheet without crumbling (watch your fingers!). Let cool and enjoy!