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!
Raspberry chia jam
- 2 cups fresh or frozen raspberries (or mixed berries)
- 3 tbsp maple syrup
- 2 tbsp chia seeds
- 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
- 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!