Description
These Oat Thumbprint Cookies are a wholesome, naturally sweet treat made with ripe bananas, rolled oats, and a touch of cinnamon. Filled with raspberry preserves, they offer a perfect balance of soft texture and fruity sweetness, ideal for a healthy snack or dessert with minimal ingredients and no refined sugars.
Ingredients
Dry Ingredients
- 1 1/4 cups rolled oats
- 1/4 cup oat flour
- 1 teaspoon cinnamon
Wet Ingredients
- 3/4 cup mashed banana (about 1 large banana)
- 1 teaspoon vanilla extract
Filling
- 1/4 cup raspberry preserves
Instructions
- Preheat the oven: Set your oven to 350°F (180°C) to ensure it is fully heated by the time the cookies are ready to bake.
- Prepare the baking tray: Line a large cookie sheet with parchment paper and lightly spray it with cooking oil to prevent sticking. Set this aside for later.
- Measure the banana: Mash ripe bananas thoroughly and press into a 3/4 cup measuring cup to ensure precise measurement for the recipe.
- Combine wet and dry ingredients: In a large mixing bowl, mix the mashed banana, rolled oats, oat flour, vanilla extract, and cinnamon until a sticky cookie dough forms uniformly.
- Shape the cookies: Using a cookie dough scoop, place 15 evenly spaced balls of dough onto the prepared baking sheet, leaving about an inch between each ball to allow for spreading.
- Create the thumbprint indentations: Lightly oil the back of a teaspoon and gently press down the center of each dough ball to form a cavity suitable for filling.
- Fill the cookies: Spoon raspberry preserves into each indentation, filling about 3/4 full to prevent overflow during baking.
- Bake the cookies: Place the baking sheet in the preheated oven and bake for 13 to 15 minutes or until the edges turn golden brown.
- Cool down: Remove the cookies from the oven and allow them to cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely for an additional 30 minutes.
Notes
- Use ripe bananas for natural sweetness and moisture.
- Oat flour can be made by grinding rolled oats to a fine powder if not available.
- Do not overfill the jam cavity to avoid spillage during baking.
- Ensure the cookie dough is sticky; if too dry, add a bit more mashed banana or a small amount of water.
- These cookies store well in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
