Dairy & Egg-free Thumbprint Cookies

July 10, 2015

Someone has to say it -- in the world of sweets and pastries, thumbprint cookies are one of the most underrated kinds. And I can understand why, what with choco-chip and macaroons always stealing the show, it's definitely tough for them to compete! But I happen to have a special place in my heart for the jam-filled treats as my cousin/best friend and I tried making a business out of them once upon a time -- a very funny memory. It didn't work out well for us (thankfully!) but I'm happy that I can still make the same significant cookies today, sans the eggs and dairy! 

I'm actually a lot less of a cookie person than I may seem to be but I do admit that every now and then, a girl just has to have a whole batch for herself. Or maybe two, because why not when she can eat them guilt-free right? may have altered my cousin and my recipe a little bit but even in a healthier version, I guarantee that they taste just as sinful! And surprisingly a lot easier to make than you would expect! Not only do these thumbprint-indented treats contain no dairy and eggs, they're free from any refined sugars too. So when you hear that familiar ding of the oven, fear not to dig in!

Happy baking!

Meek x

Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Makes 8 cookies


1 cup oat flour
1 large, very ripe banana
½ cup almonds
1 tbsp almond butter
2 tsp ground flax seeds
1 tsp cinnamon powder
1 tsp baking powder
Jam of choice


  1. Preheat oven to 230 degrees Celsius.
  2. Place the banana and almond butter in a bowl and mash them together using a fork until there are no more lumps.
  3. Finely chop the almonds or crush them using a food processor. In a separate bowl, combine these with the rest of the dry ingredients and mix.
  4. Add the mashed banana to the dry ingredients and then mix to create the dough. Make sure that everything is incorporated.
  5. Form the cookies on a baking sheet by pressing down the center of the dough using your thumb. 1 tablespoon of dough = 1 cookie.  
  6. Transfer the cookies into the oven and bake for about 15 minutes.
  7. Take them out, fill the dent with jam, and bake for another 5 minutes.
  8. Let the cookies cool before consuming.

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