Crispy and crumbly, these raspberry oat thumbprint cookies are the perfect companion to your cup of coffee/ tea on a cold and rainy day. They’re made with a combination of all-purpose flour, oat flour, and hazelnut flour, then rolled in oat flakes. As a result, they’re not just incredibly flavourful, but they’re also high in dietary fibre and protein. If oat flakes on the cookies is not your jam, you can roll them in almond flakes instead.
Each cookie only has a little bit of jam in the centre, so they’re not overly sweet. Therefore you can also enjoy them as a mid-morning snack at work/ school.
Although the flavor profile is complex, these cookies are pretty simple to make. And you don’t even need to buy fancy ingredients. You just need:
- oat flour
- hazelnut flour
- quick cooking oats
- 1 egg
- raspberry jam
- vanilla extract
Once you make the dough, scoop it into balls using a small ice cream scoop. Roll each ball of dough into the quick cooking oats. However, if you don’t like the quick cookies on the surface of the cookies, you can roll you dough balls into toasted almond flakes, crushed nuts of any kind, but hazelnut would work best. Additionally you can also use finely shredded coconut or sesame seeds.
Once you did that, place the dough balls on a baking tray and press in the center of each ball with your thumb. Fill the thumbhole with raspberry jam. The deeper you press, the more jam you can add. So if you don’t want your cookies to be very sweet, press lightly.
Once baked the cookies can be frozen to preserve freshness. Simply take one (or more) cookie(s) out of the freezer and allow to thaw at room temperature for a few minutes. Enjoy them right away with your favourite cup of coffee or tea.
See more cookie recipes here.
And this is how you make the raspberry oat thumbprint cookies:
Raspberry Oat Thumbprint Cookies
- 1 cup (150 g/ 5 1⁄4 oz.) all-purpose flour
- ½ cup (50 g/ 1 ¾ oz.) oat flour
- ½ cup (50 g/ 1 ¾ oz.) hazelnut flour
- 1⁄4 cup (25 g/ ¾ oz.) quick cooking oats
- 1 stick (115 g/ 4 oz.) unsalted butter, room temperature
- ⅓ cup (70 g/ 2 ½ oz.) granulated sugar
- 1 large egg, room temperature
- 3-4 tbsp. raspberry jam
- 1 tsp. vanilla extract
- 1⁄4 tsp. salt
- Sift the all-purpose flour and oat flour into a bowl. Add the hazelnut flour, and whisk them together.
- In a large bowl beat the butter and sugar until light and fluffy. Add the egg, vanilla extract and salt, and beat them together until well incorporated. Add the flour mixture in three to four steps, mixing well after each addition, forming a soft dough.
- Line a baking tray with parchment paper.
- Place the quick cooking oats into a small bowl. Scoop the cookie dough, using an ice-cream scoop. Roll each cookie dough scoop into the quick cooking oats bowl to cover them with the oats.
- Place the cookies on the baking tray 5 cm (2 inch) apart. Press with your thumb into the top of each cookie dough ball. Fill the thumbprint with raspberry jam. Place the baking tray in the fridge for 30 minutes.
- Preheat oven to 180°C (350°F).
- After 30 minutes, remove tray from the fridge and place directly into the preheated oven. Bake for 20-25 minutes, or until the cookie edges become golden. Remove from the oven and allow to cool 2 minutes on the baking tray, then transfer them to a rack.
- Note: Using an ice-cream scoop of 17 ml (½ fl. oz.) will result in 15 cookies. The number of cookies will vary with the volume of the ice-cream scoop. The baking time will also differ with cookie size. You will know the cookies are ready once they look golden-brown.