Get ready to discover your new favorite guilt-free treat that’s bursting with wholesome goodness. Imagine a perfectly chewy oatmeal cookie with a hint of cinnamon, filled with a sweet-tart pool of vibrant raspberry jam. This simple recipe combines the comforting texture of a classic oatmeal cookie with the playful charm of a thumbprint, creating a snack that’s both satisfying and nourishing.
Prep Time: 15 mins
Total Time: 35 mins
Servings: 24 cookies
Ingredients:
- 1 cup white whole wheat flour (or 1/2 cup all-purpose and 1/2 cup whole wheat flour)
- 1 1/2 cups old-fashioned rolled oats
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup coconut oil, melted and cooled slightly
- 1/2 cup coconut sugar or packed light brown sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1/3 cup raspberry jam or fruit preserves, preferably low-sugar
Instructions:
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, rolled oats, baking soda, ground cinnamon, and salt.
- Mix Wet Ingredients: In a separate large bowl, whisk the melted coconut oil and coconut sugar together. Add the egg and vanilla extract and whisk until everything is well combined and smooth.
- Combine Wet and Dry: Pour the dry ingredient mixture into the wet ingredient mixture. Use a spatula to stir until just combined. The dough will be thick and sticky.
- Shape the Cookies: Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
- Create Thumbprints: Use your thumb or the back of a small, rounded measuring spoon (like a 1/2 teaspoon) to gently press an indentation into the center of each dough ball.
- Fill and Bake: Carefully spoon about 1/2 teaspoon of raspberry jam into each indentation.
- Bake to Perfection: Bake for 10-12 minutes, or until the edges are lightly golden brown. The centers will still be soft.
- Cool and Enjoy: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Recipe Notes:
- The Best Oats: For the perfect chewy texture, use old-fashioned rolled oats. Quick-cooking oats will result in a drier, less chewy cookie.
- Flour Choices: White whole wheat flour provides whole-grain benefits with a lighter texture. A 50/50 mix of all-purpose and regular whole wheat flour also works beautifully.
- Jam Variations: Feel free to use your favorite jam! Strawberry, apricot, or blueberry jam are all delicious alternatives. For a healthier option, look for jams that are fruit-sweetened or labeled “low-sugar.”
- Sweetener Swaps: You can substitute the coconut sugar with an equal amount of packed light brown sugar. For a different flavor profile, maple syrup can be used, but you may need to add a tablespoon or two more flour to get the right dough consistency.
- The Perfect Thumbprint: Create the indentations right after you roll the dough balls, while they are still soft and pliable, to prevent the edges from cracking too much.
- Storage Tips: Store the cooled cookies in an airtight container at room temperature for up to 5 days. You can place parchment paper between layers to prevent sticking.
And there you have it – a batch of incredibly wholesome and delicious cookies that you can feel good about eating! These raspberry oatmeal thumbprints are perfect for a lunchbox treat, an afternoon snack with tea, or a simple, healthy dessert. We hope you love every chewy, fruity bite! Happy baking!
Estimated Nutritional Information (per cookie)
Calories:Â 110;Â Fat:Â 5g (Saturated Fat: 4g);Â Carbohydrates:Â 15g (Sugars: 7g);Â Protein:Â 2g;Â Sodium:Â 65mg;Â Fiber:Â 2g.Â
Disclaimer:Â Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
