About the Recipe
These Thumbprint Cookies are a simple, wholesome treat that anyone can make with just a few pantry staples. The combination of oat flour and nut or seed butter creates a soft, chewy base, while a dollop of jam in the center adds a naturally sweet burst of flavor. Easy to prepare and naturally vegan, these cookies are perfect for sharing with friends and family or enjoying as a guilt-free snack. You can customize them with your favorite jams or preserves, making each batch uniquely yours.
Ingredients
2 cups oat flour
2 tsps baking powder
1/2 cup almond butter or other nut or seed butter
1/3 cup dates, packed
1/3 cup water, plus more to adjust consistency
pinch of salt (optional)
jam
Preparation
Preheat the oven to 350 °F. Line a baking sheet with parchment paper.
In a medium bowl, mix the oat flour, baking powder and salt, if using. Set aside.
In a small blender, process the dates and water until smooth.
Add the date paste and almond butter to the dry ingredients and mix to form a ball of dough. Add more water, if needed, to adjust consistency.
Use a 1-tablespoon retractable scoop to drop cookies onto a parchment-lined baking sheet.
Press the center of each cookie with your thumb or finger to create a small well.
Fill each cookie with about ½ teaspoon of jam.
Bake for 10-12 minutes or until the edges are lightly golden brown. Do not overbake.
Remove cookies from the oven, transfer the baking sheet to a cooling rack for a few minutes to cool.
Store in an airtight container for about a week, or in the freezer for up to three months.
No animals were harmed during the creation of this recipe!
