If you’re looking for a really easy recipe to make, then these pistachio & cardamom jam thumbprint cookies are for you! They’re simple, fun to make and so pretty to look at. Oh and they taste amazing too 😀 

Pistachio & Cardamom Jam Thumbprint Cookies

I think pistachios are such an underrated and under appreciated nut. Even though I always say that I love all nuts equally, pistachios have a special place in my heart. And if I had to had to choose a favourite it would definitely be pistachios. Growing up in the Middle East it was one of the most used nuts in cooking and especially desserts. 

Cardamom is another underrated ingredient. It’s such a beautifully aromatic spice and I absolutely love using it in sweet treats. Again it’s an ingredient used heavily in Middle Eastern cooking. Needless to say cardamom and pistachios go hand in hand when it comes to desserts. The flavour combination is just to die for!

Pistachio & Cardamom Jam Thumbprint Cookies

The cookie itself is made up of only five ingredients – ground pistachios, ground oats, a bit of coconut oil and just enough maple syrup to add a hint of sweetness. So they’re fairly healthy and definitely much healthier than regular thumbprint cookies. 

You can use any jam to make these cookies. I usually use homemade blueberry (or raspberry) chia jam, which I make using fresh Chilean blueberries/raspberries, chia seeds, lemon juice and a bit of maple syrup. Again much healthier than regular jam and surprisingly easy to make! 

I used Seasonal Berries blueberries from Chile because their blueberries are in season at the moment in the UK. British blueberries are only available from June until September, so Chilean blueberries are a life saver if you’re a fan of blueberries and like to eat them all year round like I do 😀 Find out more about the many benefits of blueberries here.

Pistachio & Cardamom Jam Thumbprint Cookies

What you need to make these pistachio & cardamom jam thumbprint cookies:

Pistachios – They’re such an underrated and underused nut in my opinion, which is such a shame because they’re so tasty. They also add the most beautiful vibrant green colour to foods – sweet and savoury. 

Oats – I’m using oats as a healthier replacement for plain flour. I make my own oat flour at home by blending rolled oats into a fine flour using a high-speed blender.

Cardamom – another underused ingredient that I love! A beautifully aromatic spice that goes so well with pistachios. 

Coconut oil – to add a bit of moisture to the cookies and to help them cold together since we’re not using eggs. 

Maple syrup – for a bit of sweetness as well as to help everything hold together in the oven.

Pistachio & Cardamom Jam Thumbprint Cookies

These pistachio & cardamom jam thumbprint cookies are:

  • Vegan
  • Gluten-free
  • Dairy-free
  • Quick & easy to make
  • Super cute & pretty
  • Made with wholesome ingredients
  • So tasty! 

Pistachio & Cardamom Jam Thumbprint Cookies

If you’re looking for a really easy recipe to make, then these pistachio thumbprint cookies are for you! They’re simple, fun to make and so pretty to look at. Oh and they taste amazing too!
5 from 2 votes
Prep Time 15 minutes
Cook Time 15 minutes
Course Dessert
Cuisine middle eastern
Servings 10
Calories 159 kcal


  • 95g oat flour*
  • 105g raw pistachio kernels
  • 1/4 tsp salt
  • 1/2 tsp cardamom
  • 3 tbsp coconut oil
  • 2 tbsp maple syrup
  • 8-10 tsp homemade jam (recipe below) or jam of choice

For the chia jam

  • 80g Chilean blueberries
  • 1 tbsp lemon juice
  • 1 tbsp maple syrup or sugar
  • 1 tbsp chia seeds


  • Preheat your oven to 180°C/160°C fan/350°F.
  • Add the pistachios to a food processor and blend until you have a fine crumb consistency.
  • In a large bowl, mix together the oat flour, ground pistachios, salt and cardamom. Pour in the coconut oil and maple syrup and mix to combine.
  • Divide into 8-10 equal portions and shape into balls by rolling them between the palms of your hands.
  • Arrange on a baking sheet lined with parchment paper and press down the middle using your thumb to create the ‘thumbprint’.
  • Add jam in the centre, then bake for 12-15 minutes. You can leave them in longer if you want a firmer cookie.
  • Leave to cool completely before serving. Enjoy!

To make the chia jam

  • To make the blueberry chia jam – add the blueberries, lemon juice and maple into a small saucepan.
  • Cook over a low/medium heat until soft enough to mash with a potato masher.
  • Once you have a sauce like consistency, take off the heat and mix in the chia seeds. Leave to cool.


* plain oats ground up into a flour in a high-speed blender. Use gluten-free oats to make them gluten-free. 


Calories: 159kcalCarbohydrates: 16gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 62mgPotassium: 155mgFiber: 2gSugar: 6gVitamin A: 27IUVitamin C: 1mgCalcium: 22mgIron: 1mg
Keyword cardamom, dairy-free dessert, gluten-free cookies, healthy cookies, healthy dessert, pistachio recipes, pistachios, vegan cookies
Tried this recipe?Let us know how it was!

If you liked these blueberries, check out these other blueberry creations:

Blueberry Scones

Blueberry White Chocolate Macadamia Blondies

Blueberry Bakewell Tarts

Thanks to Seasonal Berries for sponsoring this post. Commissioned posts is how I’m able to continue working on the blog and creating recipes and recipe videos for you. As always, all opinions are my own.