Thumbprint Cookies With Raspberry Chia Seed Jam

Rachel Morrow RACHEL MORROW

These cookies are so simple to make, topped with a sweet raspberry chia seed jam.

RASPBERRY CHIA SEED JAM

Ingredients

  • 1 cup raspberries
  • 1 tbsp pure maple syrup
  • ¼ cup chia seeds

Method

  1. Blend all ingredients together
  2. Pour mixture into a jar allowing chia seeds to absorb the liquid and  thicken naturally. Store in air-tight jar in the fridge for up to 1 week.

THUMBPRINT COOKIES

Ingredients

  • ½ cup coconut flour
  • ¼ cup almond meal
  • 1 tsp cinnamon
  • ¼ tsp baking powder
  • Pinch of salt
  • 1 egg
  • ¼ cup coconut oil
  • ½ tsp vanilla extract
  • ¼ cup maple syrup or honey

Method

  1. Preheat oven to 350ºF (180ºC) and line a cookie tray with parchment paper.
  2. Add all dry ingredients to a small bowl and stir to combine.
  3. Combine both the wet and the dry ingredients.
  4. Scoop a tablespoon of the mixture and roll into balls in the palm of your hand. Place on baking paper and gently press thumb in the center to create a well.
  5. Fill thumbprint with your chia seed jam, made earlier.
  6. Bake for 10-12 minutes until slightly golden.

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