Walnut Thumbprint Cookies!

These little oatmeal cookies, rolled in walnuts with sugar free jam offer a healthier version of a favorite treat!


    • ¼ cup butter, softened
    • ½ cup packed brown sugar
    • ½ teaspoon baking powder
    • ¼ teaspoon cinnamon
    • ⅛ teaspoon baking soda
    • 2 egg whites
    • ½ teaspoon vanilla
    • ½ cup all-purpose organic flour
    • ¼ cup whole wheat flour
    • 1 cup quick-cooking rolled oats
    • 1 egg white lightly beaten
    • ¾ cup finely chopped walnuts
    • ¼ cup sugar free strawberry, apricot, and raspberry preserves


Beat butter in a mixing bowl, add sugar, baking powder, cinnamon and baking soda and eat until combined thoroughly.  Beat in 2 egg whites and vanilla until well mixed.  Add flours and then stir in oats.  Cover and chill dough for about 2 hours.

Preheat oven to 375.  Lightly grease 2 cookie sheets or line with parchment paper.  Shape dough into small balls, about 3/4 inch.  Roll balls into the egg white and roll in walnuts to coat.  Place 2 inches apart on cookie sheets.  Use your thumb and press the center of each cookie, not all the way through.

Bake 7-8 minutes, until the edges are golden brown.  Cool on cookie sheet.  Just before serving, spoon your favorite sugar free preserves into the cookies!



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