Giant Jam Thumbprint Cookie (Pareve)

Giant Jam Thumbprint Cookie
Giant Jam Thumbprint Cookie. © Miri Rotkovitz
  • 35 mins
  • Prep: 15 mins,
  • Cook: 20 mins
  • Yield: Serves 6 to 8
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 If you love cookies, but hate to fuss with dolloping out dough on a bunch of cookie sheets, this Giant Jam Thumbprint is the recipe for you! Here's the backstory: After making dough for these Chanukah Gelt Thumbprint Cookies with butter, I was curious to see if I could devise a pareve (dairy-free) dough that would work as well in that recipe. But after pressing countless chocolate coins into cookie dough, I was sort of over the individual cookie-shaping thing. So I patted the experimental oat dough into a giant round, galette style, and topped it with jam. I ended up with this giant cookie, which is lots of fun to share -- just serve it whole, and let everyone break it into pieces.

P.S. It turns out you can indeed make the gelt thumbprints with pareve dough; you'll find a coconut oil option in that recipe. 

Ingredient Tip: Coconut oil is solid at room temperature, but liquid above about 76° F; you'll find it easiest to work with at a semi-soft room temperature.

Don't have ground hazelnuts? Swap in ground almonds (aka almond flour) or ground walnuts. 

What You'll Need

  • 1/2 cup old fashioned rolled oats
  • 1/2 cup all purpose flour
  • 1/4 cup white whole wheat flour
  • 1/4 cup ground hazelnuts
  • 1/2 teaspoon ginger
  • 1/8 teaspoon fine sea salt
  • 1/3 cup coconut oil
  • 1/2 cup sugar
  • 1/4 cup neutral oil, such as canola or grapeseed
  • 1 large egg
  •  1 teaspoon pure vanilla extract
  • 1/2 cup strawberry or raspberry jam, or your favorite flavor preserves or marmalade

How to Make It

1. Preheat the oven to 350° F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.

2. In a large bowl, whisk together the oats, all-purpose and white whole wheat flours, hazelnuts, ginger, and sea salt.

3. In another large bowl, cream together the coconut oil and sugar. Add the oil,  egg, and vanilla extract  and mix well to combine.

4. Add the flour mixture to the wet ingredients and mix well.

When the batter is smooth and no streaks of flour remain, turn it out onto a lightly floured surface. Pat with floured hands into a disc, and transfer to the prepared baking sheet.

5. Pat or roll the dough into a large round about 1/4-inch thick. Dollop the jam into the center of the round, then use the back of the spoon to spread the jam evenly over the dough, leaving a 3/4-inch border all around.

6. Slide the baking sheet into the oven and bake until the cookie is firm and the jam is set, about 18 to 20 minutes. Transfer the baking sheet to a rack to cool. Remember that the jam will be very hot, so wait to serve the cookie until it has cooled enough to eat without burning your fingers or tongue!