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Honey & Cashew Thumbprint Cookies

User Rating 5 Star Rating (1 Review)


Honey & Cashew Thumbprint Cookies

These cashew-bedecked jems are wholesome and delicious.

© 2007 Ashley Skabar, licensed to About.com, Inc.

With a shortbread feel and a cookie shape, these dairy-free delights are perfect for an after-dinner sweet with tea or coffee. These cookies also travel well in an airtight container for holiday traveling or dairy-free gifts.

Makes about 24 cookies

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes


  • 2 cups oat flour
  • 1 cup finely ground cashews
  • ¼ t. salt
  • 2/3 cup honey
  • ½ cup canola oil, olive oil or nut-based oil
  • Fruit preserves or jam of choice


1. Heat oven to 325 F. Line a baking sheet with parchment paper and set aside.

2. In a medium-sized mixing bowl, combine the flour, ground cashews and salt. In a small bowl, whisk the oil and honey until well combined. Fold the wet ingredients into the dry until the mixture forms a dough that just holds together. (Dough should be drier than that of most cookie doughs but should not crumble.)

3. Form into 2" balls and flatten slightly, making a small well or "thumbprint" in the center of the cookie. Fill with jam or preserves of choice (I like mine with a lot, but to each her own) and bake for 15-20 minutes, or until cookies are golden brown.

User Reviews

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 5 out of 5
Great recipe, Member susan.p

Having just made Almond Milk I was looking for something nice to make with the leftover ground meal. I needed to use gluten free flour but was delighted with the result. I've seen more complicated versions of this recipe but this is rustic, quick, easy and wholesome.

2 out of 2 people found this helpful.

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