Pistachio & Cardamom Jam Thumbprint Cookies Recipe
These Pistachio & Cardamom Jam Thumbprint Cookies combine the nutty flavor of pistachios and aromatic cardamom with a sweet homemade chia blueberry jam center. Made with oat flour and sweetened naturally with maple syrup, these cookies offer a delightful balance of textures and flavors, perfect for a wholesome treat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
- Diet: Gluten Free
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 jam or jam of choice
Chia Jam
- 80g Chilean blueberries (or fresh/frozen blueberries)
- 1 tbsp lemon juice
- 1 tbsp maple syrup or sugar
- 1 tbsp chia seeds
Instructions
- Prepare the Chia Jam: In a small saucepan, combine the blueberries, lemon juice, and maple syrup (or sugar). Heat gently over medium-low heat until the berries start to break down, about 5-7 minutes. Remove from heat and stir in the chia seeds. Let the mixture sit for 10-15 minutes to thicken, stirring occasionally.
- Make the Cookie Dough: In a food processor, blend the raw pistachio kernels until finely ground but not turning into a paste. Add the oat flour, salt, and ground cardamom, pulse to combine. Add the coconut oil and maple syrup, blending until the mixture comes together into a dough.
- Shape the Cookies: Preheat your oven to 175°C (350°F). Line a baking tray with parchment paper. Using your hands, roll the dough into small balls (approximately 1 tablespoon each) and place them on the tray. Press your thumb gently into the center of each ball to create an indent for the jam.
- Fill with Jam: Spoon about 1 teaspoon of the prepared chia jam (or your homemade jam of choice) into each thumbprint.
- Bake the Cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are golden and the cookies are set.
- Cool and Serve: Remove from the oven and allow to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely. Enjoy these cookies once fully cooled for the best texture.
Notes
- Oat flour can be homemade by grinding rolled oats in a food processor until fine.
- You can substitute Chilean blueberries with any local or frozen blueberries for the chia jam.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a gluten-free version, ensure that your oat flour is certified gluten-free.
- Adjust the sweetness in the jam according to taste by adding more or less maple syrup or sugar.
Keywords: pistachio cookies, cardamom cookies, thumbprint cookies, oat flour cookies, chia jam, homemade jam, healthy cookies, gluten free dessert