I don’t know about you guys, but thumb print cookies were my absolute favourite, along side with checkerboard cookies, when I was a small child. I recall how I absolutely adored how the jam goes all chewy in the oven. This explains the creation of this recipe, if you haven’t noticed most my recipes are creation from my childhood memories and favourites.
What was your favourite cookie when growing up? I’m just curious. Anyhow, the recipe is pretty self-explanatory but I got to admit I am proud of it and think it tastes pretty darn amazing. Delightfully balanced flavours, nutty, sweet with a beautiful contrast in texture.
Seedy thumbprint cookies
[Vegan, whole food, refined sugar-, gluten-, oil-free, fruit sweetened]
Serving 12 cookies Prep time 10 minutes
Baking time 10-20 minutes Time 20-30 minutes
- 6 / 60g pitted dates
- 1,25 dl / 1/2 cup & 50 g nuts and/or seeds of choice*
- 3 tbsp oat- or nut- or other flour of choice
- 1/3 tsp baking soda
- Optionally but recommended 2 tbsp buckwheat
- 1 tsp chia seeds
- 2 tbsp fruit preserves/jam or mashed fresh fruit of choice
- 1/2 tbsp chia seeds
- Firstly, mix the fruit preserve together with 1/2 tbsp chia seeds, set aside and let thicken up.
- Preheat the oven to 150ºC / 300ºF
- Process all the ingredients for the biscuits until combined. I like mine chunky but blend till wanted consistency is achieved.
- Divide into 12 small balls, place them out on a baking tray. Press a thumbprint into center of each ball and fill with a small spoonful of jam.
- Bake for 10-15 minutes until golden. Afterwards, optionally turn off the oven and let the cookies “dry” for an extra 10 minutes while the oven is cooling down. Let cool and enjoy!
*I used almonds, walnuts and pumpkin seeds