• In a bowl, add hot water, flax meal and coconut oil. Mix well and let sit for 5 minutes.
• Add in the vinegar, sugar, salt, agave and spices and mix for 2 minutes till well combined.
• Grind the pistachios, almonds, walnuts separately using pulse so they dont become too buttery.
• Add in the ground nuts, and sift whole wheat flour and baking powder into the wet ingredients and mix well.
• The mixture will be a slightly stiff but still sticky dough. Add more flour if the mixture is more like a batter.
• Oil hands or spoon and shape into balls. Place on parchment and make a deep dent in the center.
• Bake in preheated 350 degrees F for 14-16 minutes depending on cookie size and thickness.
• Cool on rack. The cookies might be soft when right out of the oven but will solidify to a biscuity texture. Fill thumbprint with jam or any other filling of choice!

Cranberry Pear Chutney:

• Cook 3/4 cup cranberries and half a pear pureed with 1 Tbsp jaggery/raw sugar, ginger powder, cinnamon, pinch of salt till all cranberries pop and chutney thickens.