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Oat Jam Thumbprint Cookies

Deliciously soft and chewy cookies made with oat flour and filled with your choice of fruity jam, perfect for any occasion and healthier than traditional cookies.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 15 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 ½ cups oat flour I recommend Bob's Red Mill for quality and texture
  • ½ cup rolled oats certified gluten-free if needed
  • 1 teaspoon cinnamon adds warmth and flavor
  • 1 teaspoon baking powder for a fluffy texture
  • 1 pinch mineral salt to enhance flavors
Wet Ingredients
  • ¼ cup pure maple syrup choose organic for the best flavor
  • ¼ cup olive oil or coconut oil melted, or applesauce for a lower fat option
  • 2 tablespoons almond butter optional, for added creaminess
  • 1 teaspoon vanilla extract use pure for the best taste
Filling
  • 1 jar triple berry chia jam or 100% fruit jam for filling

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
  2. In a medium-sized bowl, mix the oat flour, rolled oats, cinnamon, baking powder, and salt. Use a whisk to ensure everything is evenly blended.
  3. In a separate bowl, combine the melted coconut oil, maple syrup, and vanilla extract. If using, mix in the almond butter until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until it forms a cohesive dough. It should be pliable and slightly sticky.
  5. Scoop 1 rounded tablespoon of dough and shape it into a ball. Place on the prepared baking sheet and use the back of a rounded teaspoon to make an impression in the center of each cookie.
  6. Spoon approximately 1 teaspoon of jam into each indentation.
Baking
  1. Bake in the preheated oven for 10 to 13 minutes, rotating the baking sheet halfway through.
  2. Look for a slight golden color and a firm, yet soft texture.
  3. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

For a nut-free version, substitute almond butter with sun butter or omit it entirely. You can replace oat flour with a gluten-free blend if needed.