OAT JAM THUMBPRINT COOKIES
These Oat Jam Thumbprint Cookies are made with oat flour and rolled oats, berry jam, and sweetened with pure maple syrup for a healthy breakfast, snack or dessert!
Who doesn’t enjoy jammy cookies? Made with simple ingredients and lots of love, these vegan oat jam thumbprint cookies are a tasty little treat!
I wanted to create a healthy thumbprint cookie that was super easy, using ingredients you may already have in your pantry. I decided to use oat flour instead of almond flour to keep them low in fat and calories.
They turned out wonderful and make a perfect treat when you’re craving something sweet. Plus, they are kid friendly and mother approved!
So without further ado, let’s make cookies!
Ingredients You’ll Need
Here is a list of everything you’ll need to make this recipe, plus a few ideas for ingredient substitutions.
- Oats – Old fashioned oats can be used to make your own oat flour as noted in the recipe.
- Pure Maple Syrup
- 100% Fruit Jam – Use your favorite jam… I used a mix berry jam and it was so good. These would be great with grape, cherry, boysenberry, even marmalade would be delicious!
- Oil – Either coconut or olive oil will work well. If you’d like to skip the oil, substitute with unsweetened applesauce.
- Vanilla – Adds a nice layer of flavor, but of you don’t have it on hand the cookies will still be great.
- Cinnamon – This versatile warming spice compliments all jams and jellies.
- Baking Powder – If you don’t have baking powder on hand, use 1/4 teaspoon baking soda.
- Salt
How To Make Thumbprint Cookies
- Preheat the oven to 350 degrees.
- Whisk together the oat flour, oats, baking powder, cinnamon and salt in a medium sized bowl. Add the oil, maple syrup and vanilla, mix until well combined.
- Scoop up rounded tablespoons of the dough and shape into a ball, they will be moist, so do the best you can.
- Place on the cookie sheet and using the back of a teaspoon or your finger, press down the center.
- Fill each hole with 1 teaspoon of jam.
- Bake for about 10 – 13 minutes. Once done, let cool a few minutes and enjoy!
How To Store
Counter: Cookies can be stored on the counter, in a covered container, for up to 5 days.
Refrigerator: To keep a little longer, keep them in the refrigerator for up to 10 days.
Freezer: Thumbprint cookies are freezer friendly for up to 2 months. To freeze, let the cookies cool completely and store in freezer safe containers.
More Cookies Recipes
- Vegan Snickerdoodles
- 1 Bowl Vegan Peanut Butter Cookies
- Peanut Butter & Chocolate No-Bake Cookies
- Cranberry Pistachio Oatmeal Energy Bits
- Vegan Chocolate Chip Cookies
- Almond Flour Thumbprint Cookies
If you try this vegan thumbprint cookie recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintOAT JAM THUMBPRINT COOKIES
Simple, festive and easy to make, these gluten-free thumbprint cookies will be a loved by the whole family!
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 minutes
- Yield: Makes 12 cookies 1x
- Category: Dessert
- Method: Bake
- Cuisine: Vegan, American, Gluten Free
Ingredients
- 1 1/2 cups oat flour (see notes)
- 1/2 cup rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- pinch of mineral salt
- 1/4 cup pure maple syrup
- 1/4 cup olive or coconut oil (in it’s melted state) or applesauce
- 2 tablespoons almond butter, optional
- 1 teaspoon vanilla extract
- triple berry chia jam or 100% fruit jam, for filling
Instructions
Preheat oven to 350 degrees. Lined a baking sheet with parchment paper or silicone mat.
Mix: In a medium sized bowl combine the flour, oats, cinnamon, baking powder and salt. Add coconut oil, maple syrup and vanilla, blend until it comes together and forms a ball.
Roll & Flatten: Scoop 1 rounded tablespoons of the dough and shape into a ball. The dough will be moist so just do the best you can. You can also shape the mound on the cookie sheet. Using the bake of a rounded teaspoon, make an impression in the middle of each cookie. If edges crack a bit, press it together gently.
Add Jam: Add one teaspoon of fruit jam/filling into each dent.
Bake: Place in the oven, on the center rack, and bake for 10 -13 minutes, rotating the baking sheet once. Remove from oven, let cool a few minutes.
Makes 12 cookies
Notes
How To Make Oat Flour: You can easily make your own oat flour at home in a blender. My favorite blender for small jobs like this is the NutriBullet. Simply add 1 1/2 cups of old fashioned oats to the cup of your blender and process until it turns to flour, about 1 minute or so. Feel the flour between you fingers, it should be very fine.
If you don’t have applesauce on hand or want to make these oil-free, use another 1/4 cup of pure maple syrup.
Store: Keep cookies stored in an air-tight container on the counter for 5 days. To keep longer, store in the refrigerator for up to 10 days. They also freeze well for up to 2 months in freezer safe containers (store with parchment paper between the cookies so they don’t stick together).
Keywords: gluten free thumbprint cookies, healthy thumbprint cookie recipe, vegan thumbprint cookies
Updated: Oat Jam Thumbprint Cookies was originally published in December 2012. It has been retested and updated with new photos and helpful tips in December 2019.
Follow TSV on Facebook / Instagram / Pinterest / RSS for more inspiration!
Hi, just wondering since my 9 year old will be making these, would using a mini muffin pan be helpful in order to hold the shape better? If so would that change the bake time?
They will hold their shape, so no need to use a muffin pan unless you just want to. I’ve never made them using a muffin tin, but the cooking time should be about the same (assuming the cookie size is the same). I hope that helps, and she has fun making the thumbprint cookies!