If you’re looking for a cookie that’s equal parts beautiful, flavorful, and wholesome, you’re going to love these Pistachio & Cardamom Jam Thumbprint Cookies. These cookies bring together the vivid green of pistachios and the warm aromatic whisper of cardamom, all in a gluten‑free, vegan package.
Picture a buttery (but dairy‑free) cookie with a little jam nestled in its center, pairing nutty richness and fruity sweetness—a perfect bite for afternoon tea or a festive treat. Let’s dive in.
Why This Cookie Works
- Minimal Ingredients: Just five base ingredients (pistachios, oats, coconut oil, maple syrup, and cardamom) plus jam.
- Naturally Gluten‑Free & Vegan: Because the base uses oat flour and contains no dairy or eggs.
- Flavor Harmony: Pistachios give color, texture, and nutty depth; cardamom adds fragrance and a hint of exotic spice that pairs beautifully with jam.
- Customizable Jam Filling: Use your favorite store-bought jam or try a homemade chia berry jam.
- Pretty Presentation: The thumbprint shape is charming and gives a homey, handcrafted look.
Ingredients
Below is the ingredient list for approximately 10 cookies. You can scale the recipe up as needed.
For the cookies:
- 95 g oat flour
- 105 g raw pistachio kernels
- ¼ tsp salt
- ½ tsp ground cardamom
- 3 tbsp coconut oil
- 2 tbsp maple syrup
- 8–10 tsp jam (your choice)
For the chia jam (optional homemade filling):
- 80 g blueberries (or any berries you like)
- 1 tbsp lemon juice
- 1 tbsp maple syrup (or sugar)
- 1 tbsp chia seeds
Instructions
- Preheat the oven to 180 °C (160 °C fan) / 350 °F and line a baking tray with parchment paper.
- Grind the pistachios in a food processor until they become a fine crumb (almost like flour).
- Mix the dry ingredients: In a mixing bowl, combine the oat flour, ground pistachios, salt, and cardamom.
- Add the wet ingredients: Stir in the coconut oil and maple syrup until you get a soft dough that holds together.
- Shape the cookies: Divide the dough into 8–10 equal portions. Roll each one into a ball and place on the prepared baking tray.
- Create the thumbprint: Press your thumb or the back of a spoon into the center of each ball to form a well.
- Fill with jam: Spoon about 1 teaspoon of jam into each thumbprint.
- Bake for 12–15 minutes, or until the cookies are lightly golden and firm around the edges.
- Cool completely on a wire rack before serving. The jam will set as it cools.
- (If making chia jam):
- Heat berries, lemon juice, and maple syrup in a small saucepan over low heat until the berries soften.
- Mash the berries gently, remove from heat, and stir in the chia seeds.
- Let cool for 10–15 minutes to thicken before using.
Tips & Variations
- Make sure to use gluten‑free oats if you’re avoiding gluten.
- If you only have salted pistachios, reduce or omit the added salt in the recipe.
- Any kind of jam works—raspberry, strawberry, blueberry, apricot, or even fig.
- Add a drizzle of melted dark or white chocolate over the cooled cookies for extra flair.
- For a nuttier cookie, replace some of the oat flour with almond or hazelnut flour.
- Make mini cookies by using half the dough per cookie—great for party platters.
Nutrition & Serving
- Servings: 10 cookies
- Calories per cookie: ~159 kcal
- Carbohydrates: ~16 g
- Protein: ~3 g
- Fat: ~10 g
Conclusion
These Pistachio & Cardamom Jam Thumbprint Cookies are everything you want in a homemade treat—soft, nutty, spiced just right, and visually delightful. They’re also vegan and gluten‑free, making them a crowd-pleaser for almost any dietary preference. Whether you’re baking for the holidays, making a teatime snack, or just craving a beautiful bite of something sweet, these cookies won’t disappoint.
Try them once, and they might just become your new favorite!