Description
These Pistachio & Cardamom Jam Thumbprint Cookies are a delightful blend of nutty pistachios and aromatic cardamom, combined with the sweet and tangy flavor of homemade chia blueberry jam. Made with oat flour and coconut oil, these cookies offer a wholesome, gluten-free treat perfect for tea time or special occasions.
Ingredients
Scale
For the 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
For the Chia Jam
- 80g Chilean 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 Chilean blueberries, lemon juice, and maple syrup or sugar. Cook over medium heat, stirring frequently until the blueberries break down, about 5-7 minutes. Remove from heat and stir in the chia seeds. Let the mixture cool and thicken as the chia seeds absorb the liquid, approximately 20-30 minutes.
- Process the Pistachios: Using a food processor, pulse the raw pistachio kernels until they are finely chopped but not turned into a paste, about 10-15 pulses. This gives a nice texture to the cookies.
- Make the Cookie Dough: In a mixing bowl, combine the ground pistachios, oat flour, salt, and ground cardamom. Add the coconut oil and maple syrup and mix well until a dough forms. It should be slightly sticky but hold together when shaped. Chill the dough in the refrigerator for about 20 minutes to firm up.
- Shape the Cookies: Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper. Roll the chilled dough into small balls, about 1 inch (2.5 cm) in diameter. Place them on the baking sheet and gently press your thumb or the back of a teaspoon into the center of each ball to create a small indentation.
- Fill and Bake: Spoon about 1 teaspoon of the prepared chia jam into each indentation. Bake in the preheated oven for 12-15 minutes or until the edges are golden and the cookies are set.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these flavorful, gluten-free cookies with a cup of tea or as a healthy snack.
Notes
- Oat flour can be substituted with finely ground rolled oats if oat flour is unavailable.
- Ensure the coconut oil is solid but soft for easier mixing; if melted, chill the dough before shaping.
- Homemade chia jam can be stored in the refrigerator for up to one week.
- For a refined sugar-free version, use maple syrup in the jam and cookie dough.
- These cookies are best consumed within 3-4 days for freshness but can be frozen for up to one month.
Keywords: thumbprint cookies, pistachio cookies, cardamom cookies, chia jam, gluten free cookies, healthy cookies, homemade jam