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Vegan Oatmeal Pistachio Jam Cookies
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One of my absolute favorite cookies with a cup of coffee. Also called thumbprints, as you can use your thumb to make the centre hole. Perfect as a treat or quick on the go breakfast. These cookies are vegan with no processed sugar, especially if you use an all-fruit jam. My favorite jams to use are raspberry and apricot. You can also make them with some chia jam if you’re up for it.
If you’re out of pistachios, go for almonds, walnuts or pecans…they would all make delicious and nutritious cookies. Whole wheat flour or regular all-purpose can also be substituted for the spelt flour, and light brown sugar for the coconut sugar.
Vegan Oatmeal Pistachio Jam Cookies
Cook Time: 0min
|prep Time: 0min
| total Time: 0min
| servings: 0
Makes approximately 20 cookies
Ingredients:
- 1 cup rolled oats
- 1/2 cup raw pistachios
- 1 cup spelt flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup coconut sugar or 2 tbsp for less sweet
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla
- 1-2 tbsp water
- 20 tsp all-fruit jam
Instructions:
- Pre-heat the oven to 350F or 160C. Prepare a baking sheet with parchment paper and set aside.
- Place the oats and pistachios in a food processor and process until you get a fine powder
- Add the flour, baking powder, salt and coconut sugar. Pulse a few times to combine.
- Add the maple syrup, coconut oil and vanilla. Pulse a few times to combine. If the mix seems too dry add a tablespoon of water and pulse a few times. Only add the other tablespoon if the mix still seems dry. You want the dough to hold together, and not be crumbly.
- Roll the dough into 20 1 inch balls, placing on the baking sheet 2 inches apart. Using your finger or the handle of a wooden spoon, make a hole in centre of each cookie. Spoon about a teaspoon of jam into each hole.
- Bake for 15-18 minutes until lightly browned on the edges. Cool on a rack. ENJOY!
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