I loved making thumbprint cookies as a kid. Something so fun about making the little holes and filling them with sweet jam.
I was really happy to come across a veganized recipe for them on one of my favorite food blogs, the detoxinista.
Very easy to make, and a bonus if you like chia jam because you’ll be left with some extra!
I have tons of raspberries in my fridge right now, more than humanly possible to eat, so I was glad to double the chia jam recipe and use a full cup of berries. Feel free to halve the jam recipe if you don’t think you’ll use the extra jam.
Chia Berry Jam:
1/2 c fresh berries or dried berries (cherries, blueberries, etc…)
1 T maple syrup
1 T chia seeds
1/4 c water
Mix all ingredients in a medium bowl.
Let sit for 15-20 minutes so that the chia seeds absorb the liquid.
Blend for 1 minute in a blender or food processor to create a more jelly-like texture.
Set aside until your cookies are ready to fill.
2 c almond meal
1/4 c coconut oil, softened
1/4 c maple syrup
1 t vanilla extract
1/2 t almond extract
1/4 t fine grain sea salt
Heat oven to 350.
Cream the oil, maple syrup and both extract with a hand mixer on high speed until light, fluffy and smooth.
Add almond meal and salt and mix well until you have formed a dough.
Roll into tablespoon sized balls and place on a parchment covered baking sheet, spaced 2 inches apart.
Gently press your thumb down into the center to create a well in each cookie.
The outside will crack as you press down but you can push it back together, no worries.
Fill each well with chia jelly.
Bake 8-10 minutes until slightly golden on top.
Let cool for a few minutes on your baking sheet and then move to a wire rack to cool completely.
Makes approx. 18 cookies.