Positively Chronic Travels
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 melted coconut oil
2 tbsp maple syrup
Preheat the oven to 180°C (fan)
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
Make your blueberry and lemon jam and allow to simmer as you roll into balls (recipe for the jam is below)
Roll into balls the size of a golf ball
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
Using the same teaspoon measuring spoon, fill with your blueberry and lemon jam (you will have a little jam leftover)
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
Soak the blueberries in hot water for 2 minutes then sieve
Transfer to a saucepan and smash a little with a fork
Add the maple syrup, lemon juice, cornflour and salt
Simmer for a few minutes until it thickens and changes colour

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