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Cashew and Oat Thumbprint Cookies

Cashew and Oat Thumbprint Cookies

Cashew and Oat Thumbprint Cookies

It’s beginning to look decidedly like Christmas…
The tree is trimmed and our favorite carols have been playing on repeat for almost a week now.

We baked the first batch of Christmas cookies this weekend; we’re officially in the season.

Although I’m not a huge cookie person,I never pass up an opportunity to bake cookies at Christmas time.
Having cookies at my grandmother’s is enfolded in some of my happiest memories of Christmas.

I usually start out with these thumbprint cookies, they’re fun, easy to make, I think they capture the cheerfulness of the season; everyone loves them and you get to fill them with your favourite jams or preserves.

Cashew and Oat Thumbprint Cookies Cashew and Oat Thumbprint Cookies
Cashew and Oat Thumbprint Cookies Cashew and Oat Thumbprint Cookies

Our last thumbprint cookies were made with oat flour and a combination of ground almonds and pistachios, and they were spectacular hit.

These cashew and oat thumbprint cookies use nutty fine-textured cashew meal for buttery, melt-in-your-mouth-good cookies with a delicate crumbly texture.

Cashew and Oat Thumbprint Cookies

Cashew and Oat Thumbprint Cookies Cashew and Oat Thumbprint Cookies

Cashew and Oat Thumbprint Cookies
Deliciously festive cookies, vegan, gluten-free and filled with your lovely jams and preserves
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INGREDIENTS
  1. 2 cups ground oats (oat flour)
  2. 2 cups ground cashew (cashew meal/flour)
  3. 1 teaspoon ground cardamom
  4. 1/2 teaspoon cinnamon
  5. 1/2 teaspoon cloves
  6. 1/2 teaspoon sea salt flakes
  7. 1/2 cup safflower oil (or a neutral flavoured oil)
  8. 1/2 cup maple syrup (or liquid sweetener of your choice)
  9. 1 teaspoon vanilla extract
  10. Your favorite jam or preserve
DIRECTIONS
  1. Preheat the oven to 350°F. and line a large baking sheet with parchment paper
  2. Mix oat flour, ground cashew, cardamom, cloves and salt in a large bowl with a wooden spoon
  3. Add safflower oil, maple syrup and vanilla extract, mix until well combined
  4. Form the dough into rounded tablespoon-sized balls and space them evenly on to the baking sheet
  5. Using your index finger or the end of a wooden spoon, make an indentation into the center of each bowl
  6. Fill the center of each cookie-dough with a small amount of jam or preserve
  7. Bake for 15 – 20 minutes, until cookies are evenly browned
  8. Allow cookies to cool on cookie sheet for a few minutes before transferring them onto a cooling rack
  9. Enjoy!
NOTES
  1. You can make oat flour by grinding rolled oats in a food processor, grinder or a powerful blender
  2. One cup of rolled oats will make about a cup of oat flour
  3. I get cashew meal from the store (Trader Joe's or some natural food store) but you can easily grind whole cashews to make flour too.
the Whinery by Elsa Brobbey https://elsbro.com/blog/
Cashew and Oat Thumbprint Cookies

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  • Whoa! I love that these are made with oat flour and cashew meal. These are awesome!! I love jam thumbprint cookies, but confess that I’ve never made them. These are saved, Elsa!

    • You should try them Katie, they’re awesome and ridiculously easy to make:)

  • These look gorgeous! And we’re trying to eat less wheat so this is a good recipe for us.

    • Thanks Skye, you should try it 🙂

  • These would be really good fun to make with my mini chefs.

    • Oh yes! They’ll really love this and it’s so easy to make:)