Blueberry & Lemon Thumbprint Cookies

These delicious healthy cookies are vegan, gluten free, low FODMAP and refined sugar free

Tangy blueberry lemon jam in the centre of an oaty zesty lemon biscuit base

Ready within 30 minutes and super simple to create - you just boil the jam for a few minutes over the stove, whilst mixing all the biscuit ingredients in a bowl and shaping into thumbprint cookies, then baking for ~20 min!

Lemon Biscuit Base:

Dry:

1/2 cup coconut sugar

1 cup rolled oats (gluten free if you're GF)

1.25 cup oat flour (blended oats) - (gluten free if you're GF)

1 tbsp grated lemon zest

½ tsp baking powder

1/4 tsp salt

Wet:

1 tsp vanilla extract

1/2 cup odourless melted coconut oil (trust me odourless makes a difference unless you want them coconutty)

2 tbsp maple syrup

1. Preheat the oven to 180°C (fan)

2. Mix the dry ingredients in a large bowl

3. Whisk together the wet ingredients in a separate bowl or jug then stir into the dry using a fork until well combined

4. Make your blueberry and lemon jam and allow to simmer as you roll into balls (recipe for the jam is below)

5. Roll into balls the size of a golf ball

6. 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

7. Using the same teaspoon measuring spoon, fill with your blueberry and lemon jam (you will have a little jam leftover)

8. Bake at 180°C (fan) for 18-20 minutes or until the edges become slightly golden

Blueberry and Lemon Jam:

1 cup frozen blueberries

3 tbsp maple syrup

3 tbsp lemon juice

1 tbsp cornflour

1/8 tsp salt

1. Soak the blueberries in hot water for 2 minutes then sieve

2. Transfer to a saucepan and smash a little with a fork

3. Add the maple syrup, lemon juice, cornflour and salt

4. Simmer for a few minutes until it thickens and changes colour

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