Description
These Pistachio & Cardamom Jam Thumbprint Cookies combine the nutty flavor of raw pistachios with aromatic cardamom and a hint of natural sweetness from homemade chia blueberry jam. Made with wholesome oat flour and coconut oil, these cookies are a delightful, slightly chewy treat perfect for teatime or a healthy snack.
Ingredients
Scale
Cookies
- 95g oat flour
- 105g raw pistachio kernels
- 1/4 tsp salt
- 1/2 tsp ground cardamom
- 3 tbsp coconut oil
- 2 tbsp maple syrup
- 8–10 tsp homemade chia jam or jam of choice
Chia Jam
- 80g Chilean blueberries
- 1 tbsp lemon juice
- 1 tbsp maple syrup or sugar
- 1 tbsp chia seeds
Instructions
- Make the chia jam: In a small saucepan, combine the Chilean blueberries, lemon juice, and maple syrup or sugar. Heat over medium heat until the blueberries release their juices and the mixture thickens slightly, about 5-7 minutes. Remove from heat and stir in chia seeds. Let the jam cool and thicken as the chia seeds absorb the liquid, about 20 minutes.
- Prepare pistachio flour: Place the raw pistachio kernels in a food processor and pulse until finely ground, resembling coarse flour but not too oily.
- Mix dry ingredients: In a mixing bowl, combine oat flour, ground pistachios, salt, and ground cardamom. Stir well to blend the dry ingredients.
- Add wet ingredients and form dough: Melt the coconut oil if solid and add it along with the maple syrup to the dry mixture. Stir until a smooth dough forms. If the dough is too crumbly, add a teaspoon of water at a time to help it come together.
- Shape cookies: Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper. Roll the dough into small balls, roughly 1-inch in diameter, then press your thumb in the center of each ball to create an indentation for the jam.
- Fill and bake: Spoon about 1 teaspoon of the prepared chia jam (or jam of choice) into each indentation. Bake the cookies for 12-15 minutes until they are lightly golden around the edges.
- Cool and serve: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container for up to 5 days.
Notes
- The homemade chia jam adds a nutritious twist with fiber and omega-3 fats from chia seeds.
- If you don’t have oat flour, you can blend rolled oats in a food processor until fine.
- Use room temperature coconut oil to help with easier mixing.
- These cookies are naturally gluten-free due to oat flour but always check oats are certified gluten-free if necessary.
- Store cookies in a cool, dry place to maintain their texture.
Keywords: Pistachio cookies, cardamom cookies, thumbprint cookies, chia jam, blueberry jam, gluten-free cookies, healthy cookies, oat flour cookies