06/15/2026
Made some yummy cookies this afternoon!
Blueberry Oatmeal Thumbprint Cookies 🫐 🍪
INGREDIENTS
¾ cup oats (we used gluten-free Farmers We Know brand)
⅛ cup oat flour (blend oats to a flour consistency; (we used Bob’s Red Mill gluten-free oat flour)
⅛ cup pumpkin seeds
¼ cup maple syrup
¼ cup almond butter
pinch Celtic Sea Salt
For the flax egg
1 tablespoon milled flaxseed
2.5 tablespoon water
For the blueberry chia jam
¼ cup blueberries 🫐
½ tablespoon chia seeds
½ tablespoon maple syrup
INSTRUCTIONS
Preheat the oven to 375 degrees and line a baking tray with parchment paper.
Begin by making the jam. Add the blueberries and maple syrup to a pan and heat on a low setting until the blueberries break down and are about half juice. Takes about 10 minutes. Take off the heat, add the chia seeds, stir well and set aside to cool.
Make the flax egg by combining the flax and water and stirring well. Set aside for about ten minutes. Stir occasionally.
Add the dry ingredients (oatmeal, oat flour, pumpkin seeds) to a bowl. Pour in the wet ingredients (almond butter, maple syrup), including the flax egg, and stir well until combined. The cookie 'dough' will be fairly wet.
Using a cookie scoop or your hands (wet hands first), form six small cookies and arrange on a baking tray. Use your thumb to press a dip into the middle of the cookie, but not one that presses through to the tray. Spoon in the blueberry jam. Bake for about 12 minutes, checking after 10 minutes for any sign of burning.
Set aside to cool. They will harden as they cool. Then enjoy!
Recipe from: Low Histamine Kitchen
