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 favourite, 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!