Chia Jam Thumbprint Cookies

Thumbprint Cookies

Recipe by Jess the author of Choosing Chia - a blog that aims to inspire finding healthier alternatives to satisfy sweet tooths (these cookies are a case in point - trust us). 

These vegan thumbprint cookies are one my favorite, and they’re 100% vegan, gluten-free & clean-eating.  They’re even healthy enough to eat for breakfast! (I mean, cookies for breakfast, sign me up.)  Now, before you run off and say “huh? how can a cookie that’s all those things actually taste that good?” give these ones a shot.  They will not disappoint!

Ingredients

Raspberry chia jam

  • 2 cups fresh or frozen raspberries (or mixed berries)
  • 3 tbsp maple syrup
  • 2 tbsp chia seeds

Shortbread Cookie

  • ½ cup gluten-free oats (or regular)
  • 1 cup blanched almonds
  • pinch of salt
  • ¼ cup coconut oil
  • 3 tbsp. maple syrup
  • ½ tsp almond extract

Instructions

  • Preheat oven to 180°C
  • Start by preparing the raspberry chia jam
  • In a saucepan, cook the raspberries on medium-high heat for about 5-10 minutes.
  • Once the berries begin to bubble, turn down the heat to medium-low and allow to cook for another 5 minutes.
  • Add the maple syrup and chia seeds and cook another minute.
  • Remove from heat and let cool.
  • Prepare a baking pan with baking paper, set aside.
  • In a food processor, blend oats, almonds and salt together. Transfer to a large bowl.
  • In a separate bowl, melt coconut oil, then add maple syrup and almond extract.
  • Pour liquid mixture into dry ingredients and stir until a dough forms.
  • Using your hands, roll small balls of dough, and then slightly flatten into a patty shape onto your baking pan.
  • With your thumb, press down into the centre of each ball to form a little indent for your chia jam.
  • Place a small spoon of jam into the centre of each cookie.
  • Bake for 15-20 minutes, until cookies are golden around the edges
  • Let cool and enjoy!
News & Recipes, RecipesDavid Ayre