Go Back
+ servings
person holding a blueberry thumbprint cookie with a wire rack of cookies in the background.
Print Recipe
5 from 8 votes

Blueberry Oatmeal Thumbprint Cookies

These blueberry oatmeal thumbprint cookies are such a fun sweet treat for kids and adults alike! Easy to make with fresh berries and pantry staples and so very delicious!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Snack, Sweet treat
Cuisine: American, British
Diet: Vegan, Vegetarian
Servings: 6 cookies
Calories: 175kcal
Author: Claire

Ingredients

  • ¾ cup oats gf if required
  • cup oat flour (blend oats to a flour consistency)
  • cup pumpkin seeds
  • ¼ cup maple syrup
  • ¼ cup almond butter
  • pinch salt

For the flax egg

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.
 
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. 
  • flaxseed is not rated on the SIGHI list.

Nutrition

Calories: 175kcal | Carbohydrates: 22g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Sodium: 4mg | Potassium: 187mg | Fiber: 3g | Sugar: 10g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg