Recipes » Desserts » Jammin’ Almond Thumbprint Cookies
T. Colin Campbell Center for Nutrition Studies


  • 1 cup oat flour
  • ½ cup almond flour
  • 6 Tbsp date sugar
  • 2 Tbsp ground flaxseed
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp ground cinnamon
  • Pinch of sea salt
  • ½ cup unsweetened non-dairy milk
  • ¼ cup fruit-sweetened jam


  • 1. Preheat the oven to 350 degrees F.
  • 2. Line a baking sheet with parchment paper.
  • 3. In a mixing bowl, whisk together the oat flour, almond flour, date sugar, flaxseed, baking powder, baking soda, cinnamon, and salt.
  • 4. Add the non-dairy milk, and use a spoon or your hands to thoroughly mix the dough. It should be thick but not too sticky. If it is too wet, add a little more oat flour and mix well.
  • 5. Scoop out about 1 Tbsp of dough and roll it into a ball.
  • 6. Place on the baking sheet and continue with the remaining dough, positioning balls about 1-2 inches apart.
  • 7. Press the center of each cookie with your thumb to create a well to accommodate ¼ tsp of jam.
  • 8. Fill each thumbprint with ¼ tsp of jam.
  • 9. Bake cookies until lightly golden brown, about 30 minutes.
  • 10. Transfer the baking sheet to a cooling rack for a few minutes to cool.

Cooking Tips

  • 1. If you need to make sure these cookies are gluten-free you can buy oat flour that is labeled as gluten-free or make your own flour at home with gluten-free oats.
  • 2. To prevent the dough from sticking, have a small bowl with water available to moisten your hands before rolling the dough into balls and pressing thumbprint.
  • 3. These cookies are preferable fresh out of the oven. If you store them in the refrigerator, it would be best to heat them for a few minutes in the oven before serving.

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