These cookies (if you’re in the US) or biscuits (if you’re in the UK) are a little larger than a thumb size indent (but I love them this way as it means more jammie deliciousness). These are a healthier alternative to typical thumbprint cookies, with gluten free oats and oat flour as the base with tangy lemon zest to bring a gorgeous citrus flavour. The lemon biscuit base pairs deliciously with this homemade vegan blueberry and lemon jam, with antioxidant packed blueberries and a tartness from the fresh lemon juice.
Perfect as an after meal treat or dessert, or enjoyed as an afternoon snack. They’re refined sugar free so you may even want to enjoy them as a grab-and-go decadent breakfast.
What ingredients do I need to make these lemon and blueberry thumbprint cookies?
For the blueberry and lemon jam:
Blueberries: you can use fresh or frozen blueberries. These add a tangy sweetness to the jam and are packed with antioxidants
Maple syrup: a refined sugar free syrup that’s unprocessed and straight from the maple tree
Lemon juice: for a punchy lemony tang
Cornflour: to thicken the jam without needing any gelatin
For the lemon biscuit bases:
Coconut sugar: gives a deep caramelised flavour and is refined sugar free
Rolled oats: remember to use gluten free oats if necessary
Oat flour: this is essentially oats blended in a blender or food processor, or can be purchased as oat flour. Remember to use gluten free oats to ensure these are safe for anyone who’s gluten free
Lemon zest: to add a delicious tangy flavour to the biscuit base
Baking powder: to help them rise a little
Salt: I always recommend adding a pinch of salt to bakes as it brings out the flavours better
Vanilla extract: for added flavour
Melted odourless coconut oil: you can melt this easily with the double boiler technique (check out my other blog post), in a saucepan or microwave at brief 5-10 sec intervals. Ensure you use odourless coconut oil unless you’d like the coconut flavour to come through the biscuits (which I don’t recommend unless you LOVE coconut and want them coconut flavoured)
Maple syrup: refined sugar free unprocessed syrup for some liquid sweetness to the batter
A complete list of ingredients, quantities and instructions are in the grey recipe card at the bottom of the page
Are these free from dairy, gluten, egg and refined sugar?
Yes, these are naturally free from dairy, gluten, egg and refined sugar, just double check the packaging to ensure that your ingredients are completely free from and if someone’s super allergic that there’s no ‘may contain because made in a factory…’ Ensure that baking powder is gluten free suitable.
Are these low histamine?
Omit lemon from this recipe to make these lower in histamine. It will change up the flavours but still be a delicious biscuit. Remember that anything that raises blood sugar will increase histamine levels. Maple syrup and coconut sugar are typically lower in histamine but should still be consumed sparingly and only if tolerated.
Are these low FODMAP?
Blueberries are low FODMAP up to 40g or ¼ cup per serve, along with oats being ⅓ cup per serve so ensure that you only eat 1 to keep them low FODMAP! If you can resist…
Tips for making the best blueberry and lemon thumbprint cookies:
Whisk the melted coconut oil in briskly and then quickly mix in to the dry ingredients and roll into balls then press down without a delay as it becomes harder to mould the longer you leave the batter.
Bake at the correct temperature. I always recommend using an oven thermometer as many ovens aren’t accurate. You can purchase them for ~£10 and hang them inside the oven to gauge this accurately.
How to make:
In a large mixing bowl combine the dry ingredients
In a jug or smaller mixing bowl whisk together the wet ingredients. I recommend combining all wet apart from coconut oil until well mixed, then briskly whisking in the coconut oil and acting fast to then pour into the mixed dry ingredients. This is because the coconut oil will solidify when it hits the other wet ingredients and form lumps if you don’t act fast.
Mix wet with dry using a fork.
Divide into 11 balls then press the centres down with a spoon, using your hands to mould any cracks that form.
Make the jam and fill the centres with jam.
How to store:
Store these in an airtight container for 3-5 days. Depending on room temperature these may store better in the fridge.
Blueberry and Lemon Thumbprint Cookies
Lemon Biscuit Base
- 1/2 cup coconut sugar
- 1 cup rolled oats
- 1 1/4 cups oat flour blended oats using gluten free oats
- 1 tbsp grated lemon zest omit if low histamine
- 1/2 tsp baking powder gluten free
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup melted odourless coconut oil
- 2 tbsp maple syrup
- 1 cup bluberries fresh or frozen
- 3 tbsp maple syrup
- 3 tbsp lemon juice omit if low histamine
- 1 tbsp cornflour to make a slurry
- 1 tbsp cold water to make a slurry
- Preheat the oven to 170°C (fan). Melt the coconut oil if not liquid at room temperature by surrounding the glass jar in some warm water. Mix the dry ingredients in a large bowl.
- Whisk together the wet ingredients in a separate bowl or jug then stir into the dry using a fork until well combined. Roll into balls the size of a golf ball ~4.5 x 4.5cm onto a baking tray lined with parchment paper.
- Using a teaspoon measuring spoon, press the spoon into the centre to create even crevices - it will crack slightly but will be very mouldable so just press around to fill the cracks with the spoon still in the middle. I created a total of 11. The centres won’t be the size of a thumb, they’ll likely be a lot bigger which means more jammy goodness.
- Make your jam; in a small saucepan, pour in the blueberries, maple syrup, lemon juice and bring to a medium-high heat. Stir continuously as you simmer for a few minutes, press down the blueberries with the back of the spoon to mash them. In a small bowl mix the cornflour with 1 tbsp cold water to form a slurry. Once the mixture forms a purple jam and the blueberries are mostly mashed and softened (around 5 mins), whisk in the slurry of cornflour-water. Whisk vigorously as you pour to ensure it doesn’t curdle. Allow to thicken for a few more minutes as you stir then set aside.
- Fill each biscuit hole with your blueberry and lemon jam. Be careful not to overfill, there may be a little jam left over. Bake at 170°C (fan) for 18-20 minutes or until the edges become slightly golden.
- Store these in an airtight container for 3-5 days. Depending on room temperature these may store better in the fridge.
Omit lemon if low histamine.