Poppyseed Thumbprint Cookies

Dear Turkey,

Just a little sweet

And a little coconut

And crunchy poppy

Poppyseed Thumbprint Cookies

(makes 24, adapted from here)

Ingredients:

- 1/2 c coconut oil, melted

- 1/4-1/3 c sugar (I recommend 1/4 c but I don't really like cookies that sweet)

- 2/3 c warm water

- 2 T flax or chia seeds (I used chia), whole or ground

- 1 t salt

- 1 T vanilla 

- 1.5 c flour (I used white whole wheat)

- 2/3 c cornmeal

- 1/4 c poppyseeds

- jam or other toppings, like nutella or peanut butter 

Instructions:

- Mix the first 6 ingredients. Stir in the flour and cornmeal and mix until a ball forms. 

- Cover 2 baking sheets or stones with parchment paper. Form 24 balls of dough, rolling each one in the poppy seeds, and placing it on the parchment. Use your thumb to make an indentation in each ball.

- Spoon about 1/2 t (or a little more) of jam onto each thumbprint. Bake at 375 F for 20 minutes. They will be a little soft; cool on the stones for at least 15 minutes. Store at room temperature. These cookies are even better on day 2. 

Enjoy,

Tofu