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16 Dec, 2019

Cranberry thumbprint cookies

Not sure what to do with leftover cranberry sauce? These thumbprint cookies are the answer. With a spiced oat base and vibrant cranberry sauce filling, they are the perfect festive delight. Best enjoyed with a big mug of tea after a long winter walk.



Baking tray
Baking parchment


Makes 8 cookies

70g oats
4 tbsp buckwheat flour
4 tbsp coconut oil, melted
3 tbsp maple syrup
1 tsp cinnamon
Pinch of clove
Pinch of salt
3 tbsp cranberry sauce


  1. Preheat the oven to 180 degrees and line a baking tray with baking parchment.
  2. Place all of the ingredients except the cranberry sauce in a mixing bowl and stir to combine thoroughly.
  3. Scoop 8 even sized spoons of dough onto the baking tray. Bake for 5 minutes then remove from the oven. Gently press down the centre of each cookie with your thumb and fill each indent with a teaspoon of cranberry sauce. Return to the oven for a further 5 minutes then allow the cookies to cool completely (this means they will hold their shape better).