• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • About me
  • Shop
  • Subscribe

Throughthefibrofog

menu icon
go to homepage
  • Recipes
  • About me
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About me
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Snacks

    Published: Mar 14, 2021 · Modified: Feb 11, 2022 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · 3 Comments

    Blueberry thumbprint cookies

    These blueberry thumbprint cookies are a fun sweet treat and actually quite healthy too! With an oat-base and blueberry chia jam, they are vegan, gluten-free (using suitable oats) and a low histamine recipe.

    person holding a blueberry thumbprint cookie with a wire rack of cookies in the background.

    A homemade 'non-perfect' cookie

    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 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 are 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 cosy and warming, and taste great too.

    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This is at no extra cost to you, and is much appreciated support towards the running of the blog.

    Why you'll love these cookies

    Oaty and fruity. The best combination of sweet fruit and tasty oats.

    Easy to make. They may look a bit tricky, but it's an easy recipe with just a few steps.

    Decadent. These feel a little fancy in comparison to regular cookies, and are perfect for special occasions - your guests will love them!

    Ingredients

    The main ingredients 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, 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.

    Combining two recipes

    The eagle-eyed readers amongst you will notice that these blueberry thumbprint cookies are essentially a combination of two existing recipes, with a few tweaks. The cookie is drawn from my coconut and macadamia nut recipe, and it is filled with the blueberry chia jam.

    I've taken out the coconut and macadamia nuts to let the blueberry jam flavours shine through. They are perfectly sweet - but in a (fairly) healthy way!

    Step by step instructions

    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.

    STEP 2

    Add the 'dry' ingredients to a 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!

    Make sure to follow the full instructions in the recipe card below!

    • oat cookies on a baking tray.
    • oat cookies filled with blueberry chia jam on a baking tray.

    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.

    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 cookies 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.
    wire rack of blueberry thumbprint cookies.

    More cookie recipes to enjoy

    • Turmeric cookies
    • Honey spelt cookies
    • Pumpkin spice oatmeal cookies
    • Cardamom oatmeal cookies

    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 tried the recipe!

    person holding a blueberry thumbprint cookie with a wire rack of cookies in the background.

    Blueberry thumbprint cookies

    Claire
    These blueberry thumbprint cookies have an oat-base and decadently sweet blueberry chia jam, but are actually quite healthy too! Perfect for a snack or sweet treat. The recipe makes around six cookies.
    5 from 5 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course Snack, Sweet treat
    Cuisine American, British
    Servings 6 cookies

    Equipment

    • Nutribullet or food processor

    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 flax meal
    • 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 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 the 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!
     
    Swiss Interest Group Histamine Intolerance (SIGHII) food compatibility list for histamine
    All ingredients score 0 on the SIGHI list, with the exception of:
    • almonds (almond butter) which scores 1. 
    • flax is not rated on the SIGHI list.
    Tried this recipe?Let us know how it was!
    Tweet
    Share
    Pin
    Share
    « Which is more difficult to manage - chronic pain or chronic fatigue? Views from those with chronic illness
    Beetroot and mozzarella topped rice cakes »

    Reader Interactions

    Comments

    1. V says

      April 19, 2022 at 7:24 pm

      5 stars
      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.

      Reply
      • Claire says

        April 19, 2022 at 8:52 pm

        So glad you liked them and they went down well as a family snack!

        Reply
    2. Byron says

      March 29, 2022 at 12:59 am

      5 stars
      Right on my man!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

    More about me →

    Popular recipes

    • Ginger beer (yeast free)
    • Spiced poached pears (without wine)
    • Rosemary chicken fillets (pan fried)
    • Apple and pear smoothie

    Recent Recipes

    • Low histamine teas (and coffee alternatives)
    • Whipped ricotta crostini
    • Low histamine nuts and seeds (with recipes)
    • Easy flaxseed pudding

    As an Amazon associate I earn from qualifying purchases.

    Please see my disclaimer. I am not a doctor or healthcare professional. All posts are for informational purposes only and do not constitute medical advice in any way.

    Footer

    ↑ back to top

    About

    • About Me
    • Disclaimer
    • Cookie Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Work With Me

    Copyright © 2022 Through The Fibro Fog

    This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT