Oat Thumbprint Cookies

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5 from 1 vote

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

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/oat-thumbprint-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time15

Total Time25

Servings: cookies

Calories: 57.2kcal

Author: Carine Claudepierre

Ingredients

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)

US Customary - Metric

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.

Nutrition