Oat Jam Thumbprint Cookies
These Oat Jam Thumbprint Cookies blend chewy oatiness with fruity jam for a delightful treat that evokes nostalgia and warmth.
Ingredients
Dry Ingredients
- 1.5 cups oat flour Look for Bob's Red Mill or a fresh oat flour brand.
- 0.5 cups rolled oats Traditional rolled oats provide better texture.
- 1 teaspoon cinnamon Makes everything feel warm and cozy!
- 1 teaspoon baking powder For that lovely rise.
- 1 pinch mineral salt Enhances flavors.
Wet Ingredients
- 0.25 cups pure maple syrup A natural sweetener that’s also aromatic.
- 0.25 cups olive or coconut oil (melted) or applesauce Helps keep cookies moist.
- 2 tablespoons almond butter (optional) Adds delightful nutty flavors.
- 1 teaspoon vanilla extract Adds depth to cookies.
Filling
- 1 teaspoon triple berry chia jam or 100% fruit jam Any flavor you adore will work.
Instructions
Preparation
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a medium-sized bowl, whisk together the dry ingredients: oat flour, rolled oats, cinnamon, baking powder, and salt.
- Add the melted coconut oil, maple syrup, and vanilla extract to the dry mixture and stir until a dough forms.
- Scoop about 1 rounded tablespoon of the dough, shape it into a ball, and place it on the baking sheet with space in between.
- Press an indentation into the center of each cookie using the back of a rounded teaspoon.
- Fill each impression with one teaspoon of your favorite fruit jam.
- Bake for 10 to 13 minutes until the edges are slightly golden and the tops look set.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For extra chewy cookies, don’t overbake! Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.