Finally, a baked cookie to add to the recipe collection. These vegan oat jam thumbprint cookies are a tasty little treat, made with oats, a few nice spices, raw or coconut sugar, coconut oil and lot’s of love!
These amazing cookies are:
- healthy
- flourless
- dairy free
- gluten free
- refined sugar free
- vegan
- & easy to make
These oat jam thumbprint cookies remind me of a breakfast bar of sorts and would be great in the morning, as well as after lunch, dinner, or any time you just want a cookie. These vegan oatmeal jam thumbprint cookies hit the spot with lots of wholesome goodness!
Use oat flour or make your own with oat and a blender.
OAT 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
- Category: Dessert
- Cuisine: Vegan
Ingredients
- 1 heaping tablespoon flax seed meal or chia seeds
- 3 tablespoons almond milk
- 1 1/4 cup rolled or quick oats, divided
- 1/4 cup coconut sugar, turbinado or pure cane sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- pinch of mineral salt
- 3 tablespoons 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.
Combine chia seeds/flax seed meal with the almond milk in a small bowl, set aside for at least 10 min.
In food processor, add 1 cup oats and blend until you have a rough oat flour.
In a medium sized bowl combine the flour, remaining oats, sugar, cinnamon, baking powder and salt. Add coconut oil, sugar, optional nut butter, chia/flax mixture and vanilla, blend until it comes together and forms a ball. If you find your dough is too dry and not forming a ball, add a tablespoon or so of water.
Scoop 1 tablespoon or so of the dough onto a cookie sheet lined with a silpat, parchment paper or lightly greased, you should get about 12 cookies. Bake for 15 minutes, rotating the baking sheet once. Remove from oven, let cool a few minutes.
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 one teaspoon of fruit jam/filling into each dent.
Store in an air-tight container. In the container they will soften a bit so I suggest eating within a few days or store in the refrigerator for up to a week.
Makes approx. 12 cookies
