Chocolate Thumbprint Cookies

1 cup all-purpose flour

⅓ cup cocoa powder

¼ tsp salt

¼ tsp baking soda

⅓ cup peanut oil

⅓ cup soy milk

1 tsp vanilla extract

½ tsp almond extract

⅔ cup sugar

6 tsp jam (raspberry, apricot, or to taste)

Preheat oven to 350℉. Line two cookie sheets with parchment paper.

Sift together flour, cocoa powder, salt, and baking soda.

In a large bowl, mix together all the wet ingredients (but not the jam) plus the sugar. Add the dry ingredients to the wet and incorporate well.

With damp hands, roll 1 Tbsp of dough into a ball, then press into a disk, and place on the cookie sheet. Bake the cookies for 5 minutes, then remove from the oven.

Press your thumb into each cookie to make an indent (they’re hot, so proceed carefully). Place ¼ tsp of jam into the indent, then bake another 6 minutes.

Remove from the oven and let sit for 2 minutes, then transfer to a wire rack to cool.

Serves ???