Healthy Oat Flour Thumbprint Cookies Recipe
Servings 12 cookies
These oat thumbprint cookies are the perfect healthy treat to enjoy during the holiday season or or any time of year! Filled with sweet and nutty flavors, these simple peanut butter cookies are topped with gooey strawberry chia jam for one delicious bite. They're so good, no one will ever guess they're a healthier option! {Vegan, dairy-free & gluten-free}
Ingredients
- 1/2 cup raw almonds
- 1/2 cup pecans
- 1/2 cup shredded coconut unsweetened
- 1/3 cup oat flour plus 2 tablespoons
- 1/4 teaspoon salt
- 1/4 cup natural peanut butter
- 1/4 cup maple syrup
- 1 teaspoon pure vanilla extract
- 1/4 cup strawberry chia jam (or sub in your favourite homemade or store-bought jam)
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Add the pecans and almonds to a food processor or high power blender and blend until the nuts are finely broken down.
- Next, add in the shredded coconut. Blend together until a paste-like consistency is achieved, scraping off the sides with a spatula every once in a while to ensure that all of the mixture is blended.
- Transfer the "paste" to a medium mixing bowl and add the oat flour and salt. Mix until combined. Add in the peanut butter, maple syrup and vanilla and mix until well combined. The mixture should form a slightly sticky dough.
- Roll the mixture into 12 balls that are about 1 ½ inches in diameter. Place the balls on the lined baking sheet about 1 inch apart.
- Place your thumb in the centre of each cookie, pressing down gently until a slight indent is formed. If the outside of the cookies start to crack a bit, gently mold the mixture back together again.
- Fill the centre of each cookie with about 1 teaspoon of jam, spreading it out slightly so that it covers the indent.
- Place the cookies in the oven and bake for 10-12 minutes. I prefer to bake my cookies for 10 minutes for a softer cookie and more gooey centre, but you can bake for longer if you prefer a firmer cookie.
- Allow to cool for at least 20 minutes or until completely cooled before removing from baking sheet. This step is VERY important as it allows the cookies to firm up since they’ll be very soft when they come out of the oven.
Notes
- Be patient when blending: When blending the almonds, pecans and shredded coconut, you may need to blend it for several minutes before it begins to form a paste. The mixture might start to stick to the sides of the food processor. In that case, stop the food processor, push the mixture off the sides with a spatula and continue to blend until a paste-like consistency is achieved.
- Allow the cookies to cool: The cookies will feel really soft to the touch when you remove them from the oven. It’s very important that you allow them to cool completely before removing them from the pan so that they have a chance to firm up.
- Purchase pre-made oat flour or make your own: You can find oat flour in most grocery stores, or make your own by blending oats in a blender until it forms a flour-like consistency.
- Prepare jam in advance: I love using my 4-ingredient strawberry chia seed jam for these cookies since it’s lower in sugar and less processed than most jams. If you choose to go the chia seed jam route, I recommend making it in advance so that you just have to plop it into the centre of each cookie when ready to bake. Alternatively, you can use your favorite homemade or store-bought jam.
Nutrition
Calories: 165kcalCarbohydrates: 16gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 87mgPotassium: 140mgFiber: 2gSugar: 8gVitamin A: 2IUVitamin C: 1mgCalcium: 32mgIron: 1mg
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