Description
These delicious Pistachio & Cardamom Jam Thumbprint Cookies are a perfect combination of nutty flavors and sweet jam. The cookie dough is infused with cardamom and coconut oil, creating a unique and aromatic treat.
Ingredients
Scale
Cookie Dough:
- 95g oat flour
- 105g raw pistachio kernels
- 1/4 tsp salt
- 1/2 tsp cardamom
- 3 tbsp coconut oil
- 2 tbsp maple syrup
For the Chia Jam:
- 80g Chilean blueberries
- 1 tbsp lemon juice
- 1 tbsp maple syrup or sugar
- 1 tbsp chia seeds
Instructions
- Prepare the Chia Jam: Combine blueberries, lemon juice, and maple syrup in a saucepan. Cook until the blueberries break down. Stir in chia seeds and let it cool.
- Make the Cookie Dough: Blend pistachios in a food processor. Add oat flour, salt, cardamom, coconut oil, and maple syrup. Form dough into balls.
- Assemble the Cookies: Make an indentation in each cookie ball. Fill with chia jam. Bake until golden.
Notes
- You can use store-bought jam instead of making the chia jam.
- Experiment with different nut flours for variations in flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 5 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg