Oat Jam Thumbprint Cookies

Finally, a baked cookie to add to my recipes. This one is really a tasty little treat. It doesn't contain any butters or wheat flours...just oats, a few nice spices, raw or coconut sugar, coconut oil and lot's of love. This recipe even uses the food processor for easy mixing. These really remind me of a breakfast bar of sorts. They would be great in the morning, as well as after lunch, dinner or any time you just want a cookie that hits the spot with lots of wholesome goodness.

Oat Jam Thumbprint Cookies

Ingredients

• 1 tablespoon chia seeds or flax seed meal
• 3 tablespoons almond milk
• 1 cup rolled oats (I used GF)
• 1/4 cup coconut sugar, turbinado or pure cane sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/8 teaspoon himalayan salt
• 3 tablespoons coconut oil (in it's melted state)
• 1 tablespoon pure maple syrup
• 2 tablespoons almond butter, optional
• 1 teaspoon vanilla extract
• 100% fruit jam for filling (I used strawberry & blueberry)

Preheat oven to 350 degrees.

Combine chia seeds or flax seed meal with the almond milk in a small bowl, set aside for at least 10 min.

In food processor, add oats and blend until you have a rough oat flour. Add the sugar, cinnamon, baking soda, baking powder and salt. Pulse a few times until combined. Add melted coconut oil, maple syrup, optional nut butter, chia/flax mixture and vanilla, blend until it comes together and forms a ball.

Scoop 1 tablespoon of the dough onto an ungreased cookie sheet, you should get 12 cookies. Bake for 15 minutes. 

Once removed from the oven, using a small spoon....I used the back of a teaspoon....press down gently creating a small thumb sized dent in the center of the cookie.  

Once cookies have cooled, using the same teaspoon, scoop a dollop of jam into the center.

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. 

Enjoy !

Adapted from this recipe here

Finally, a baked cookie to add to my recipes. This one is really a tasty little treat. It doesn't contain any butters or wheat flours...just oats, a few nice spices, raw or coconut sugar, coconut oil and lot's of love. This recipe even uses the food processor for easy mixing. These really remind me of a breakfast bar of sorts. They would be great in the morning, as well as after lunch, dinner or any time you just want a cookie that hits the spot with lots of wholesome goodness.

Oat Jam Thumbprint Cookies

Ingredients

• 1 tablespoon chia seeds or flax seed meal
• 3 tablespoons almond milk
• 1 cup rolled oats (I used GF)
• 1/4 cup coconut sugar, turbinado or pure cane sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/8 teaspoon himalayan salt
• 3 tablespoons coconut oil (in it's melted state)
• 1 tablespoon pure maple syrup
• 2 tablespoons almond butter, optional
• 1 teaspoon vanilla extract
• 100% fruit jam for filling (I used strawberry & blueberry)

Preheat oven to 350 degrees.

Combine chia seeds or flax seed meal with the almond milk in a small bowl, set aside for at least 10 min.

In food processor, add oats and blend until you have a rough oat flour. Add the sugar, cinnamon, baking soda, baking powder and salt. Pulse a few times until combined. Add melted coconut oil, maple syrup, optional nut butter, chia/flax mixture and vanilla, blend until it comes together and forms a ball.

Scoop 1 tablespoon of the dough onto an ungreased cookie sheet, you should get 12 cookies. Bake for 15 minutes. 

Once removed from the oven, using a small spoon....I used the back of a teaspoon....press down gently creating a small thumb sized dent in the center of the cookie.  

Once cookies have cooled, using the same teaspoon, scoop a dollop of jam into the center.

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. 

Enjoy !

Adapted from this recipe here