Inspired living

Oat and Coconut Thumb Print Biscuits Recipe

Healthy Oat and Coconut Thumb Print Biscuits Recipe

Credit: Meg Thompson

A great snack that’s nourishing and delicious, these biscuits are packed with oats and almonds, which deliver sustained energy and protein.

Makes: 20–24 cookies



  • 75g rolled oats
  • 70g almonds
  • 2 tbsp cornflour
  • 40g desiccated coconut
  • 60g coconut oil, melted
  • ¼ cup maple syrup
  • 3 tbsp jam
  1. Preheat oven to 170°C.
  2. Place oats on tray in oven for 5 mins, then remove and allow to cool slightly.
  3. Add to blender or food processor with almonds and blitz to rough crumb.
  4. Add to mixing bowl then add the cornflour and stir to combine.
  5. Add coconut, oil and maple syrup and combine well.
  6. Spoon onto lined baking tray, pressing down on each biscuit to make a little indent with your thumb.
  7. Dollop ½ tsp jam into each indent then bake for 15 mins or until just golden and slightly browned on underside.
  8. Allow to cool for 5 mins then transfer to wire rack to cool completely.


Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.