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Sprouted Oat Thumbprint cookies

These festive delights have a soft center, crunchy
25 minutes
16 Cookies
A wonderful addition to any holiday cookie plate.

An eye-catching and delicious thumbprint cookie is a staple on many holiday cookie plates, so we decided to give it our sprouted spin! Sprouted whole grain oat flour makes a wonderfully chewy, hearty, and naturally gluten-free cookie. Sprouting improves taste and texture, resulting in a sweet, mildly nutty flour. It also aids in digestibility and bioavailability. We paired it with almond butter and toasted almonds for a deliciously nutty treat!

ingredient tips & substitutions

  • Almond Butter – You can also use any natural (runny) nut butter. 
  • Almonds – You can swap for any other nut. The nuts toast a little as they bake, but feel free to lightly toast them beforehand too. 
  • Eggs –  We haven’t tried making these with egg replacements, but we don’t see why it wouldn’t work!
  • Jam –  We opted for raspberry, but any jam will work. If you’re not into jam, try filling the wells with chocolate spread, caramel, or more nut butter! If you don’t want to fill them, these cookies are also delicious without it. 

recipe notes

Allowing the dough to rest for 10 minutes allows the sprouted oat flour to absorb the moisture properly and makes it much easier (and less messy!) to roll into balls. Don’t skip this step!

The cookies will keep for several days in an airtight container at room temperature. 

Sprouted Oat Thumbprint Cookies

These festive delights have a soft center, crunchy toasted almond exterior and a burst of fruity jam!
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 16

What You'll Need:

  • cups Second Spring Sprouted Oat Flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup almond butter
  • ½ cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • ¼ cup finely chopped almonds (for rolling)
  • about 1½ tbsp homemade or store-bought jam

How To Make It:

  • Preheat the oven to 350°F. Line a baking tray with parchment paper.
  • In a large bowl, combine sprouted oat flour, baking soda and salt.
  • In a separate bowl, combine almond butter, sugar, eggs and vanilla until smooth. Add the wet ingredients to the dry and mix until fully incorporated. Allow the dough to rest 10 minutes.
  • In the meantime, finely chop almonds and pour them onto a small plate.
  • Take tablespoons of dough and roll them into balls between your hands. Roll each ball through the chopped almonds and place them on the baking tray about 2" apart.
  • Using your thumb or the back of a teaspoon, make a deep well in the center of each cookie. Fill all the wells with about a ¼ tsp of jam.
  • Bake for 10-12 minutes, until the bottoms are golden. Transfer to a wire rack to cool.

Have you made this recipe? Tag @secondspringfoods on Instagram!

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