Nine days until Christmas — I can hardly believe it!
I will be traveling almost every day leading up tp the 24th, so wanted to get ahead on my baking agenda.
I do enjoy whipping up holiday treats but needed something that came together quickly (re: no chilling or rolling required), and that used ideally used minimal ingredients.
Thus (after a little online hunting), these cookies were born!
The base of these gems is trusty oat flour, but I would imagine whole wheat, all-purpose, or almond flour work work also. I used low-sugar raspberry preserves for the filling, but any jam can fit; I suggest a homemade chia-seed version, if that’s your thing.
I am a big fan of peanut butter, so that is the main binding agent. If you’d prefer a more mild flavor I recommend subbing cashew, or sunflower seed butter if you have a nut allergy.
I am planning on freezing most of these before I head to my family’s home for the holiday. If you would like to eat them right away feel free to store in a glass or Tupperware container at room temperature for 3 – 4 days.
I hope you enjoy these thumbprint cookies! I plan on trying one along with my breakfast tomorrow morning. This recipe is inspired by Feasting on Fruit and yields 20-24 cookies.
- 2 and 1/2 cups oat flour
- 1/2 cup peanut butter, or other nut butter of choice
- 2/3 cup maple syrup
- 2 tsp baking powder
- 1 tsp salt (use a little less if your nut butter is salted)
- Jam of your choosing
- Preheat your over to 350 degrees F. In a large bowl, combine flour, peanut butter, maple syrup, baking powder and salt. Mix until incorporated to a smooth dough. I found that using a fork was the quickest way.
- Oil two baking sheets. Form small balls of dough (about 2 tsp-sized) and press lightly onto sheet. You will have between 20-24 cookies. Using your finger, create a small indent in each. Spoon 1 tsp jam on top.
- Bake for 12 minutes, until golden brown. Remove from oven and let cool for a few minutes before enjoying.