Oat Thumbprint Cookies with Raspberry Chia Jam

  • Author: Ciara @ My Fussy Eater
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 12 1x
  • Category: Snack
  • Cuisine: European


A healthy version of the classic jam thumbprint cookies. Made with oats, bananas & almond milk these cookies are gluten and dairy free with no refined sugar


  • 150g rolled oats (use certified gluten free if necessary)
  • 2 ripe bananas, mashed
  • 50ml almond milk (cows milk would work too)
  • 1/2 tsp vanilla extract
  • 2 tbsp raspberry chia seed jam


  1. Preheat the oven to 170c and line a baking tray with parchment.
  2. Put the oats into a food processor and blitz until they are broken down into a finer consistency. Transfer the oats to a mixing bowl and add the mashed bananas, milk and vanilla extract. Mix until fully combined.
  3. With your hands roll the oats mixture into 12 equal size balls. Place them onto the baking tray and flatten with the back of a spoon to make a cookie shape. Using your thumb, make an imprint in the centre of each cookie and add 1/2 tsp of chia jam to each.
  4. Bake the cookies for 12-15 minutes or until the edges start to crisp. Allow to cool on a rack.
  5. The cookies can be stored in an airtight container for 2-3 days.