omnivore approved vegan comfort food from our tiny kitchen

Vegan oat and berry thumbprint cookies

vegan thumbprint cookies

These oat and berry thumbprint cookies are delicious, only require a few ingredients and are super simple to make. This recipe doesn’t use any refined sugar or flour, so these cookies make a great, healthy snack.

You can customise the basic mixture by adding in nuts, seeds or dried fruit, we added cacao nibs to ours to give them a chocolatey taste.

vegan thumbprintcookies

vegan thumbprint cookies
Vegan oat and berry thumbprint cookies
Print Recipe
Servings Prep Time
12 cookies 10 minutes
Cook Time
16-18 minutes
Servings Prep Time
12 cookies 10 minutes
Cook Time
16-18 minutes
vegan thumbprint cookies
Vegan oat and berry thumbprint cookies
Print Recipe
Servings Prep Time
12 cookies 10 minutes
Cook Time
16-18 minutes
Servings Prep Time
12 cookies 10 minutes
Cook Time
16-18 minutes
Ingredients
  • 1 cup pitted dates
  • 3/4 cup almond meal
  • 3/4 cup rolled oats
  • 2 tbsp natural peanut butter
  • 1 medium ripe banana
  • 1/4 cup shredded coconut
  • 2 tbsp 100% fruit berry jam
  • optional- nuts, seeds, cacao nibs
Servings: cookies
Instructions
  1. Place the dates in a bowl and cover with boiling water, soak them for 10 minutes to soften them.
  2. Add the drained dates to a food processor and pulse until they form a paste. Add in the banana and peanut butter and pulse again to combine.
  3. Add the almond meal, oats and coconut and pulse until everything is well combined into a firm, sticky (but not too wet) mixture. Stir in any optional extras and refrigerate the dough for around 15 minutes to firm it up. Preheat the oven to 200˚C.
  4. Line a baking tray with baking paper. Scoop out a tablespoon of mixture at a time, form into a ball and flatten. Press into the centre with your thumb to make a small depression and fill this with jam (around 1/2 a teaspoon). Continue until all the cookies have been made, they don't spread when they cook so you can put them quite close together on the baking tray.
  5. Bake for 16-18 minutes, then leave to cool on a wire rack. Store in an air tight container.
Recipe Notes

This recipe was adapted from the Minimalist Baker's recipe.

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