Blueberry and Oat Thumbprint Cookie


Serves 10


1 cup of gluten-free oats

1 cup of almond flour

1/4 cup of melted coconut oil

2 tbsp of coconut sugar

3 tbsp of maple syrup

Splash of almond

1 tbsp of Nush Natural Almond Yog to bind the mix together


Combine the oats, almond flour and coconut sugar in a bowl and mix well, add wet ingredients and stir until it comes together into one (slightly sticky mix).

Using an ice cream scoop (or spoon) scoop balls and place in a lined baking dish. Push your thumb into the middle to create the desired shape to fill after baking.

Continue until all mix is used (we made 10) and bake at 180 degrees for ten minutes, leave to cool completely before spooning filling in.