These perfectly chewy and tasty, flourless shortbread thumbprint cookies filled with fruit jam couldn’t be easier to make!
This recipe is simple to make and includes wholesome, whole foods ingredients. You can customize these cookies to your taste by choosing your favourite fruit jam for the filling. Today, I’ve used Wild Blueberry, Strawberry and Seedless Raspberry fruit spread from Crofters Organic (which were gifted to me).
These perfectly chewy and tasty, flourless shortbread thumbprint cookies filled with fruit jam couldn’t be easier to make!
make your own oat flour:
make your own oat flour by adding rolled oats or quick-cooking oats to a blender or food processor. Blend until you have fine flour.
making this gluten-free:
oats are gluten-free by nature but are sometimes contaminated during processing or even in the field during production. If you are celiac or have gluten sensitivity be sure to select oats/oat flour that is Certified Gluten-Free.
DIY cookie mix:
I teamed up with Crofters Organic in celebration of Earth Day (April 22nd) over on Instagram to share a DIY cookie mix for these thumbprint cookies reusing their fruit spread jar! Click this link to check out my post with the instructions.
Vegan Thumbprint Cookies (gluten-free)
These perfectly chewy and tasty, flourless shortbread thumbprint cookies filled with fruit jam couldn’t be easier to make!
INGREDIENTS (makes 12 cookies)
1 cup oat flour (see note above for gluten-free)
1 cup almond flour
1/2 cup sugar (I used this date sugar)
3 tablespoons ground flaxseeds
1 teaspoon Celyon cinnamon
1/4 teaspoon sea salt
1 teaspoon baking powder
2 teaspoons vanilla extract or 1/2 teaspoon vanilla powder
1 cup vegan butter, melted
1/4 cup fruit jam
INSTRUCTIONS
Preheat your oven to 350°F and line 2 cookie sheets with unbleached parchment paper.
Melt 1 cup of butter.
In a medium bowl, combine dry ingredients: oat flour, almond flour, sugar, ground flaxseeds, cinnamon, sea salt, baking powder, and vanilla bean powder (if you are using vanilla extract reserve and add during the next step).
Slowly pour melted butter into the dry mixture (along with the vanilla extract if using). Stir using a spatula to combine.
Divide the mixture into 12 equal balls using a cookie scoop or tablespoon (about 1 + 1/2 tablespoons each). Place evenly on your 2 cookie sheets and gently flatten. The dough is forgiving so you can easily shape the cookies at this stage.
Using your thumb gently press down in the middle of each cookie to create a small well and add about 3/4 - 1 teaspoon of jam to the centre of each cookie.
Bake for 15 minutes, checking during the last 5 minutes to ensure that they do not burn. The bottoms should be a light golden brown colour.
Allow the cookies to cool on the cookie sheets for a minimum of 10 minutes before handling. The cookies will be very soft when they first come out of the oven and may fall apart if you try to move them too soon, however, they will firm up as they cool.
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Much love,
Avra
#lovewildlivefree
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This is not a sponsored post. The fruit spread used in this recipe was gifted to me by Crofters Organic. The Fable and Amazon links provided are affiliate links, which means that if you visit Amazon through these links and purchase product, I’ll get a commission. Don’t worry – the price doesn't increase if you use my link - you'll receive a discount while helping to support the free content that I share.