Healthy & Yummy Thumb Print Cookies.

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Healthy & Yummy Thumb Print Cookies.

Growing up there were always Thumb Print cookies waiting for me after school. Freshly baked and always so delicious, with just the right amount of Jam. With all of my dietary changes to help me thrive through my cancer diagnosis, I had to get creative for a holiday cookie swap and found a recipe on Yummly! It was just too good not to share! 


  • 1/3 cup rolled oats (quick-cooking or old-fashioned)
  • 1–1/2 teaspoons baking powder
  • 1/8 teaspoon fine sea salt
  • 1 15-oz can chickpeas (garbanzo beans), drained and rinsed
  • 1/2 cup creamy nut or seed butter (e.g., peanut, cashew, sunflower seed, tahini)
  • 1/3 cup maple syrup or honey
  • 2 teaspoons vanilla extract
  • 1/4 cup of your favorite fruit jam, preserves, or marmalade


  1. In a high speed blender or food processor, process the oats until finely ground. Transfer to a large bowl; stir in the baking powder and salt..
  2. Add the chickpeas, nut butter, maple syrup and vanilla to the food processor or blender; process until smooth. Transfer mixture to bowl with ground oats. Stir until mixture is well-blended.
  3. Line a large cookie sheet with parchment paper. Shape the dough into 24 (1-inch) balls; place them 1 inch apart on the prepared cookie sheet. Press your thumb into the center of each cookie, leaving an indentation. Loosely cover the pan and refrigerate for at least 2 hours.
  4. Preheat the oven to 325°F.
  5. Bake the cookies for 10 to 12 minutes, until pale golden. Transfer to a wire rack with a spatula and cool completely. Spoon 1/2 teaspoon jam into the center of each cookie and serve.

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