Oat Thumbprint Cookies (Oil-Free, Low-Calories)

These Oat Thumbprint Cookies are simple, oil-free, low-calorie alternatives to my Thumbprint Cookies but still egg-free and dairy-free!

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While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Oat Thumbprint Cookies

These Oat Thumbprint Cookies are simple, oil-free, low-calorie alternatives to my Thumbprint Cookies but still egg-free and dairy-free!

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Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

Course: Breakfast

Cuisine: American

Servings: 15 cookies

Calories: 57.2 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ ¾ cup Banana - (note 1)
• ▢ 1 ¼ cups Rolled Oats - (note 2)
• ▢ ¼ cup Oat Flour - (note 3)

Optional

• ▢ 1 teaspoon Vanilla Extract - (note 4)
• ▢ 1 teaspoon Cinnamon - (note 5)

Filling

• ▢ ¼ cup Raspberry Preserve - (note 6)

Instructions

• Preheat the oven to 350°F (180°C).
• Line a large cookie sheet with parchment paper. Slightly oil the paper with cooking oil spray. Set aside.
• Mash the bananas and pack them in a 3/4 cup measuring cup to measure precisely.
• In a large mixing bowl, combine all the ingredients: mashed banana, rolled oats, oat flour, vanilla extract, and cinnamon. Stir until fully combined, and a sticky cookie dough forms.
• Use a cookie dough scoop to form 15 cookie dough balls on the prepared baking sheet, leaving an inch between the cookies. The dough is sticky, and that's normal.
• Lightly oil the back of a measuring teaspoon to press down the center of each cookie dough ball and form a cavity in the center.
• Place a little jam or preserve in the cavity of each cookie; don't fill the cavity up to the top, or it will overflow in the oven. Fill up to 3/4 level.
• Bake the cookies for 13-15 minutes at 350°F (180°C) until golden brown.
• Let the cookies cool on the cookie sheet for 15 minutes, then transfer them to a cooling rack for 30 minutes.

Notes

Note 1: Make sure you mash and pack the amount of mashed banana in the measuring cup, and sweep off excess to measure with precision. You can swap banana for unsweetened applesauce if preferred.

Note 2: Use gluten-free certified oats if needed or swap for quinoa flakes – you will need a little more as they absorb moisture a bit less. Quick oats will also work!

Note 3: Oat flour adds a chewy texture and firmness. You can also use extra oats if preferred, or extra quinoa flakes.

Note 4: Optional, you can skip, or also try 1/2 teaspoon almond extract for an almond flavor.

Note 5: Optional, skip if desired.

Note 6: Or any jams, I like preserves because they have no added sugar. The best flavors are strawberry, blueberries, and raspberries. You can also swap for melted dark chocolate or nut butter, but those two options must be added after baking and cooling down the cookies!

Storage: You can store them in a cookie jar for up to 1 week in the fridge. You can freeze them in silicone bags and thaw them the day before at room temperature.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

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Nutrition

Serving: 1cookie | Calories: 57.2kcal | Carbohydrates: 11.6g | Protein: 1.3g | Fat: 0.7g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 2.7mg | Potassium: 64.1mg | Fiber: 1.1g | Sugar: 3.8g | Vitamin A: 5.2IU | Vitamin C: 1.2mg | Calcium: 7.5mg | Iron: 0.4mg | Magnesium: 14.6mg | Phosphorus: 39.6mg | Zinc: 0.3mg

Ingredients and Substitutions

You only need a few simple ingredients to make this recipe. Here’s how to pick and swap them.

• Ripe Banana – This provides natural sweetness and acts as a binder to hold the cookies together without using eggs or oil. Unsweetened applesauce also works well if you prefer a non-banana flavor.
• Rolled Oats – These form the hearty base of the cookie. You can use gluten-free certified oats if necessary, or swap them for quinoa flakes, though you might need slightly more flakes as they absorb less moisture. Quick oats are another good option here.
• Oat Flour – This brings a chewy texture and helps firm up the dough structure. You can use extra rolled oats or extra quinoa flakes if you don’t have flour on hand.
• Vanilla Extract – It adds a classic, warm cookie flavor to the batter. You can skip this or try almond extract for a nutty twist.
• Cinnamon – This adds a warm, spicy note. You can leave it out if you prefer a plain oatmeal cookie base.
• Raspberry Preserve – This creates the sweet, fruity center. Strawberry or blueberry jams work great too. Melted dark chocolate or nut butter are tasty options, but you must add them after the cookies have baked and cooled.

How to Make Oat Thumbprint Cookies (in Pictures)

Carine’s Baking Tips

Let me share a few more tips for perfect cookies.

• Filling Variations – You can swap the raspberry preserve for other jams, or even use melted dark chocolate or nut butter. Just remember to add chocolate or nut butter after the cookies have baked and cooled so they don’t melt messily in the oven.
• Boost Flavor – Adding vanilla extract or ground cinnamon gives the dough a wonderful aroma and taste. You can use both for a spiced cookie or switch to almond extract for a different profile.
• Fruit Sweetener – If you aren’t a fan of bananas, unsweetened applesauce is a perfect swap. It keeps the recipe oil-free while acting as the binder; just make sure to measure it precisely.

More Thumbprint Cookie Recipes

Almond-Orange Thumbprint Cookies

Pistachio Thumbprint Cookies

Chocolate Thumbprint Cookies

3-Ingredient Thumbprint Cookies