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!
Ingredients
- 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
Instructions
- 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.
Notes
* plain oats ground up into a flour in a high-speed blender. Use gluten-free oats to make them gluten-free.
Nutrition
Calories: 159kcalCarbohydrates: 16gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 62mgPotassium: 155mgFiber: 2gSugar: 6gVitamin A: 27IUVitamin C: 1mgCalcium: 22mgIron: 1mg
Tried this recipe?Let us know how it was!