These healthy thumbprint cookies combine a soft and chewy almond cookie with a sweet berry chia jam that’s filled with fiber and nutrients. It’s vegan, gluten free, refined sugar free, and paleo friendly, but you can’t tell by the taste!
Almond Flour, 2 cups (super fine & blanched)
Salt, 1/4 tsp
Maple Syrup, 1/4 cup
Avocado Oil or Light- tasting Olive Oil, 1/4 cup
Vanilla Extract, 2 tsp
Cashew Butter, 1/4 cup
Baking Powder, 1/2 tsp
Strawberries, 1 1/2 cups (sliced, use fresh or frozen)
Fresh Lemon Juice, 1 tsp
Maple Syrup, 1/2 - 1 tsp (optional)
Chia Seeds, 1 tbsp
In a small saucepan, add the strawberries, lemon juice, and maple syrup. Bring to a boil then reduce to medium high heat. Mix occasionally and smash big chunks. Cook for 10 minutes, then mix in chia seeds and cook for 2 more minutes. Remove from heat and let it sit for 10 minutes to gel.
Preheat the oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper and set aside.
In a medium or large bowl, whisk together the cashew butter, oil, maple syrup, vanilla, and baking powder. Fold in the almond flour. Roll into 1 tablespoon-size balls and place on the prepared pan. Make a hole with your thumb and fill with 1 teaspoon jam.
Bake for 20-25 minutes (time varies with each oven). Let cool slightly and enjoy!
If using frozen strawberries, be sure to defrost before measuring.
You can use your favourite berries instead of strawberries.
Hannah is a food blogger and recipe developer behind Nutritious Delights. You can find lots of healthy recipes - sweet or savoury - by Hannah through the links below.