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.
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.
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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!
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
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.
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.
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!
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.
More cookie recipes to enjoy
For some ginger breakfast cookies then you may like to find them in my low histamine breakfast recipe ebook!
Blueberry thumbprint cookies
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
- 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!
- 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!
- almonds (almond butter) which scores 1.
- flax is not rated on the SIGHI list.