These blueberry oatmeal thumbprint cookies are a fun sweet treat for kids and adults alike! With an oatmeal base and blueberry chia jam, they're an easy to make snack with all simple steps.
Love your cookies as much as I do? Do check out my oatmeal coconut macadamia cookies for next time!
Baking is something that has increasingly made me feel calm and rested. It's quite easy, fun and you get a treat at the end! These oatmeal thumbprint cookies may not turn out in a 'cookie-cutter' shape or texture, but they taste great and have that homemade touch to them.
If you're a cookie lover too then you may like to try out my cardamom oat cookies or honey spelt cookies. They all make the kitchen smell so cozy and warming, and are always a crowd-pleaser amongst kids and adults alike.
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⭐ Why this recipe is so good
A fancy cookie! Thumbprint cookies always feel a little special with that fun and fruity centre.
Fridge and pantry staples. Hopefully there's no need to run to the store to make these oatmeal thumbprint cookies as we use quite basic baking ingredients.
Easy to make. It's all simple steps to make these cookies using regular kitchen equipment.
🍯 Ingredients
The main ingredients to make these blueberry oatmeal thumbprint cookies are:
- Oats - use gluten-free certified if required such as the Bob's Red Mill organic gluten-free rolled oats.
- Pumpkin seeds - for crunch. The Terrasoul organic pumpkin seeds are good.
- Maple syrup - for that decadent sweetness.
- Almond butter - if you are unable to tolerate almond butter you could try using an alternative nut butter such as a macadamia nut butter or pumpkin seed butter. I haven't tried it myself (yet!), but I don't see why it wouldn't work and be delicious.
- Blueberries - use fresh or frozen. I use frozen in the winter as fresh are super expensive and more difficult to get hold of.
- Chia seeds - to make the jam. The Terrasoul organic chia seeds are good.
🥣 Making oat flour
Making oat flour is really the simplest thing, and I would suggest you don't need to buy a packet of oat flour which is likely very over-priced. Simply add your oats to a Nutribullet (which is what I use) or a food processor and pulse blend for a few seconds until you get a flour consistency.
🔪 Step by step instructions
Making these blueberry thumbprint cookies is very simple with just a few steps:
The full instructions are in the recipe card below, but these photos should help guide you.
Step 1
Make the blueberry chia jam by combining the blueberries and maple syrup in a pan, and heating so the blueberries break down. Remove from the heat and stir in the chia seeds. Set the blueberry jam aside to cool.
Step 2
Add the 'dry' ingredients to a large bowl, and then the wet ingredients (including a flax egg). Stir very thoroughly to combine. Scoop a small amount of the 'dough' and make your cookie shape, placing on a lined baking tray. Press your thumb to get the dip in the middle of the cookie.
Step 3
Spoon the jam into the centre of the cookie. Bake the cookies and then allow to cool before enjoying with a cup of warming tea or perhaps my honey ginger warm milk!
💭 Recipe tips and notes
- Be sure to leave the flax egg to become gelatinous for at least ten minutes, as this is what binds the oatmeal cookie together.
- Press gently into the cookie to make the 'thumbprint' indentation so you don't press straight through.
- Watch the cookies closely in the last few minutes of cook time to ensure they do not burn.
🍽 More fun cookie recipes
Find so many tasty sweet treats here, including my popular turmeric cookies and my oatmeal date bliss balls. Some recent cookie recipes to enjoy:
For some ginger breakfast cookies then you may like to find them in my low histamine breakfast recipe ebook!
I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating ⭐ if you've tried the recipe!
📖 Recipe
Blueberry Oatmeal Thumbprint Cookies
Equipment
Ingredients
- ¾ cup oats gf if required
- ⅛ cup oat flour (blend oats to a flour consistency)
- ⅛ cup pumpkin seeds
- ¼ cup maple syrup
- ¼ cup almond butter
- pinch salt
For the flax egg
- 1 tablespoon milled flaxseed
- 2.5 tablespoon water
For the blueberry chia jam
- ¼ cup blueberries
- ½ tablespoon chia seeds
- ½ tablespoon maple syrup
Instructions
- Preheat the oven to 190C / 375F and line a baking tray with parchment paper.
- Begin by making the jam. Add the blueberries and maple syrup to a pan and heat on a low setting until the blueberries break down and are about half juice. Takes about 10 minutes. Add a touch of water if necessary. Take off the heat, add the chia seeds, stir well and set aside to cool.
- Make the flax egg by combining the flax and water and stirring well. Set aside for about ten minutes. Stir occasionally.
- Blend the ⅛ cup of oats to an oat flour if you haven't already done so.
- Add the dry ingredients for the cookies to a bowl. Pour in the wet ingredients, including the flax egg, and stir well until combined. The cookie 'dough' will be fairly wet.
- Using a cookie scoop or your hands (wet hands first), form six small cookies and arrange on a baking tray. Use your thumb to press a dip into the middle of the cookie, but not one that presses through to the tray. Spoon in the blueberry jam. Bake for about 12 minutes, checking after 10 minutes for any sign of burning.
- Set aside to cool. They will harden as they cool. Then enjoy!
Notes
- If you aren't a fan of blueberries, then you can swap out for cherry chia jam.
- I haven't tried it myself, but if you are unable to tolerate almond butter then you could try pumpkin seed butter or macadamia nut butter instead.
- This may give you some extra jam to use for another dish. It's lovely on rice cakes or porridge!
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- almonds (almond butter) which scores 1.
- flaxseed is not rated on the SIGHI list.
Cynthia Mercer says
Wow! These are fabulous, passed the taste test for my whole family!!! Everyone loved them. That’s such a hard thing to do. Thank you for this recipe!!!
Claire says
You're very welcome, and it's lovely to hear all the family enjoyed the cookies!
Ida says
Wow!! These was amazing. And so easy to make. Thank you so much for all the delicious recipes!!
Claire says
You're welcome and so glad to hear that you enjoy them!
Jackie says
I was just recently diagnosed with MCAS and these cookies are my go to sweet snack. I do sub the almond butter for coconut oil and add a bit more oat flour to counter the oil, but they are delicious. I have to hide them or my son and husband will eat them all!
Claire says
Hi Jackie, so glad you like the cookies even if you do have to hide them! That part made me laugh 🙂
Janel says
I was thinking of doing that, as I can't tolerate almond butter, but I wasn't sure if it'd work. How'd it turn out?
V says
Brilliant recipe. Thank you so much Claire for sharing this recipe. I substituted the maple syrup for coconut sugar, I used an egg instead of flax egg, ghee instead of nut butter. Loved the crunch n taste is delicious. Will sure make this often for my family.
Claire says
So glad you liked them and they went down well as a family snack!
Byron says
Right on my man!