Description
These Pistachio & Cardamom Jam Thumbprint Cookies are a beautiful, flavorful, and wholesome gluten-free and vegan treat. They combine the nutty richness of pistachios with the warm, aromatic spice of cardamom, all in a dairy-free and egg-free cookie with a sweet jam center.
Ingredients
- For the cookies:
- 95 g oat flour
- 105 g raw pistachio kernels
- 1/4 tsp salt
- 1/2 tsp ground cardamom
- 3 tbsp coconut oil
- 2 tbsp maple syrup
- 8–10 tsp jam (your choice)
- For the chia jam (optional homemade filling):
- 80 g blueberries (or your favorite berries)
- 1 tbsp lemon juice
- 1 tbsp maple syrup (or sugar)
- 1 tbsp chia seeds
Instructions
- Preheat your oven to 180 °C (160 °C fan) / 350 °F. Line a baking tray with parchment paper.
- Grind the pistachios in a food processor until they form a fine crumb, similar to flour.
- In a mixing bowl, combine the oat flour, ground pistachios, salt, and cardamom. This is your dry mixture for the pistachio cardamom thumbprint cookies.
- Add the coconut oil and maple syrup to the dry ingredients. Stir until you achieve a soft dough that holds together well for your pistachio jam thumbprint cookies.
- Divide the dough into 8–10 equal portions. Roll each portion into a ball and place them on the prepared baking tray.
- Create the thumbprint by pressing your thumb or the back of a spoon into the center of each cookie ball to form a well.
- Spoon about 1 teaspoon of your chosen jam into each thumbprint. This adds the sweet jam filling to your cardamom pistachio jam cookies.
- Bake for 12–15 minutes, or until the cookies are lightly golden and firm around the edges. These thumbprint cookies with pistachio and cardamom are almost ready.
- Cool the pistachio cardamom thumbprint cookies completely on a wire rack before serving. The jam will set as they cool.
- (If making chia jam): Heat berries, lemon juice, and maple syrup in a small saucepan over low heat until berries soften. Mash gently, remove from heat, and stir in chia seeds. Let cool for 10–15 minutes to thicken before using.
Notes
- Use gluten-free oats if avoiding gluten.
- If using salted pistachios, reduce or omit the added salt.
- Any jam variety works, such as raspberry, strawberry, blueberry, apricot, or fig.
- For extra flair, drizzle cooled cookies with melted dark or white chocolate.
- For a nuttier cookie, replace some oat flour with almond or hazelnut flour.
- Make mini cookies by using half the dough per cookie for party platters.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 159 kcal
- Sugar: Approximately 8g
- Sodium: Approximately 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
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