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An eye-catching and delicious thumbprint cookie is a staple on many holiday cookie plates, so we decided to give it our sprouted spin! Sprouted whole grain oat flour makes a wonderfully chewy, hearty, and naturally gluten-free cookie. Sprouting improves taste and texture, resulting in a sweet, mildly nutty flour. It also aids in digestibility and bioavailability. We paired it with almond butter and toasted almonds for a deliciously nutty treat!
Allowing the dough to rest for 10 minutes allows the sprouted oat flour to absorb the moisture properly and makes it much easier (and less messy!) to roll into balls. Don’t skip this step!
The cookies will keep for several days in an airtight container at room temperature.
Have you made this recipe? Tag @secondspringfoods on Instagram!
