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Healthy Thumbprint Cookies
These are gluten free, eggless, vegan and low in refined sugar. They are crumbly, soft and chewy all at once. Filled them with jam, peanut butter or even melted chocolate. A yummy treat for any time of the day that is packed with fiber.
Cookies usually call for butter, white/brown sugar, flour and eggs. This cookie is as exception to that and honestly it is worth every bite. It is not often you eat a cookie that has oats, flaxseed, oil and all the good stuff which still tastes absolutely delicious. They are perfect for tea time, breakfast, as a snack, basically you don’t need a reason or a time to eat these cookies.
Lets talk ingredients real quick, you don’t need a lot to make these cookies but getting the ratios correct is a must. Like most pastry based recipes, weighing scales and measuring cups are a must. For a successful outcome, you need that accuracy from the beginning. I have made regular thumbprint cookies before but these are something else as they are crumbly and packed with flavor from the oats. So what is oat flour? I have made my oat flour since I can remember, basically you grind your oats into a fine powder and make sure there are no lumps. Literally that’s it. There is nothing more to it. Sometimes I have used almond flour and it works fine. I have also used 3 tablespoons of chopped and lightly toasted almonds into the cookie batter for more texture.
While they are a great treat they are also great for breakfast and taste delicious with some icecream if you are feeling indulgent. To make this recipe you will need oats, I like using the porridge oats which you can cook instantly but you could just as well make them with rolled oats however I would pulse them in a food processor 3 times at least before using. The sweetener here is maple syrup but I have used honey and agave which work perfectly. There is no egg as a binder here so it is important to get the texture of the dough right in order for it to hold its shape and bake well. Another point worth mentioning here is, I have used cashew butter here but peanut butter or almond butter works fine.
The tricky part in this recipe is the rolling of cookies. The dough can get a little sticky so I would advise you to oil your palms well and using a tablespoon measure out the dough in your hand and roll into a ball. Place it on the lined baking tray and using the bake of a measuring spoon create the “thumbprint”, ideally oil the spoon a little to ensure the spoon doesn’t stick. I use a spoon instead of my thumb because I like a larger cavity so I get to fill more jam in it once baked through. I have to say though, I have smashed this dough into a square tin and made oat bars out of it as well. It works very well and holds its shape once baked.
Storing these cookies is not complicated, an air tight container will do the job and it will last for 2 days without getting too soggy if the jam has already been filled into he cavity. Ideally I would fill the center with jam only when I am serving or about to eat. If you store them without the jam they will last for upto 4 days at room temperature. The dough comes together so easily I would recommend making it before hand and storing it. That being said, they are love to fill with some heart sprinkles as well for your better half. Happy Baking!
Healthy Thumbprint Cookies
- Mixing bowl
- Baking tray
- Baking paper
- Flat metal spatula
- 1/4 cup Rolled oats
- 1/4 cup Oat flour
- 1/2 tsp Cinnamon powder
- 1 tsp Baking powder
- 1 tsp Vanilla
- Pinch of salt
- 1/4 cup Maple syrup
- 3 tbsp Coconut oil
- 2 tbsp Almond Butter
- Preheat your oven to 180ºC. Line a baking tray with baking paper and set aside.
- In a mixing bowl add your dry ingredients together. Add the wet ingredients and stir until combined.
- Add a little oil in your palms and using a tablespoon, measure out the dough in your hands and roll into a ball. Transfer to the lined baking tray. Leave an index finger worth of space between the cookies as they will spread little while baking.
- Make a cavity/thumbprint using the back of a teaspoon hat has been greased with oil. Bake for 10-13 mins until dry to touch and slightly colored. Transfer to a wire rack to cool using a flat spatula.
- Fill with jam, nut butter, sprinkles, etc and enjoy.