Apricot Thumbprint Cookies: Makes 24 cookies

2 cups whole wheat pastry flour
1 cup almonds (ground into 1 ½ cup meal)
2 tsp baking powder
¼ tsp sea salt
1/3 cup sunflower oil
1/3 cup apricot juice
1/3 cup maple syrup
1 tsp almond extract
½ tsp vanilla
apricot preserves (fruit-sweetened)

Preheat oven to 350 degrees. Combine flour, almonds, baking powder, and salt in a mixing bowl; set aside. In a separate bowl, mix oil, juice, syrup, and extracts together. Add wet ingredients to dry and mix well, kneading a little. Form dough into balls and flatten to make circles. Place on lightly oiled cookie sheet. Indent each cookie with your thumb or your child’s thumb and put ½ tsp preserves in the imprint. Bake 15 minutes, until edges turn golden.

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