When the weather turns cool, nothing beats the comforting aroma of freshly baked cookies!
These golden, melt-in-your-mouth fruit thumbprint cookies celebrate the simplicity of natural ingredients — oats, almonds, maple, and fruit — for a wholesome, heartwarming treat.

Ingredients

For the cookies:

• ½ cup (80 g) organic almonds (or pumpkin seeds)
• ½ cup (60 g) organic rolled or quick oats
• ½ cup (80 g) organic spelt flour
  OR gluten-free flour mix:
• ⅛ cup (20 g) coconut flour
• ¼ cup (40 g) chickpea flour
• ⅛ cup (20 g) white rice flour
• ½ tsp xanthan gum
• ¼ tsp baking powder
• ½ tsp ground cinnamon (or 4 drops organic cinnamon bark essential oil for a low-oxalate version)
• ¼ cup (60 ml) maple syrup
• ¼ cup (60 g) melted organic coconut oil
• 1 tsp organic vanilla extract (optional)
• 2 pinches sea salt

For the fruit filling:

Option 1: Ready-made jam (raspberry, blueberry, strawberry, etc.)
Option 2: Homemade jam

• 1½ cups frozen organic raspberries (or half raspberries, half cranberries)
• ¼ cup maple syrup
• 1 tsp organic chia seeds (or ground flaxseed for low-oxalate version)

→ Cook the fruit with the syrup and chia seeds over medium-low heat for about 10 minutes, until thickened. Spoon into the cookie centers once cooled.

Preparation

Cookies:

1. Preheat the oven to 175°C (350°F).
2. Blend the almonds (or pumpkin seeds) until finely ground, leaving a few small pieces. Transfer to a bowl.
3. Blend the oats the same way and add them to the bowl.
4. Add all remaining ingredients and mix until a thick, slightly sticky dough forms.
5. Roll the dough into small balls and place them on a parchment-lined baking sheet.
6. Flatten slightly and press the center gently to create a small indentation.
7. Bake for 10 minutes, until lightly golden. Let cool for 20 minutes.
8. Fill the centers with jam just before serving.