Chia Jam Thumbprint Cookies — Melinda Lamarche

These little gems were super popular with the kids at snack today! We make a lot cookies around here, but I’ve never made thumbprint cookies with them so they were intrigued by their appearance and the little pool of yummy chia jam in the centre. These thumbprint cookies are great for a healthy snack, made with whole grains, almond flour and low in sugar. Not huge in terms of time investment, especially if the chia jam is ready to go. We loved this snack and we hope you do too!

Chia Jam Thumbprint Cookies

Makes 18 muffins

Dry ingredients

1 cup almond flour

3/4 cup whole wheat flour

1/4 cup coconut, shredded, unsweetened

1/4 cup brown sugar

1/2 tsp baking soda

pinch of salt

1/2 tsp cinnamon

Wet ingredients

2 tbsp butter, room temperature

1 egg

1 tsp vanilla

Filling

Mixed Berry Chia Jam (Recipe below)

Directions:

Preheat oven to 375 degrees and line baking sheet with parchment

In a large bowl, combine dry ingredients, then cut in butter using a fork, two knives or a pastry cutter
Add egg and vanilla, stir until cookie dough starts to form
Using a spoon, measure out approximately 1 tbsp of cookie dough, roll into a ball (may need to use damp hands) and place on baking sheet
Lightly press cookies down and make thumbprint in the centre, fill with 1 tsp of chia jam (recipe below)
Bake for 13 minutes and allow to cool before serving

Mixed Berry Chia Jam

2 cups mixed berries, frozen

1 cup water

1/4 cup maple syrup

2 tbsp chia seeds

Directions:

Place berries and water in a medium saucepan over medium heat
Simmer for 15 minutes or until fruit softens
Remove from heat, mix in maple syrup
Using a potato masher, mash berries until they become more like a jam consistency OR use an immersion blender to make the mixture smooth (like I did here)
Stir in chia seeds and refrigerate for 2-4 hours
Jam will keep in the refrigerator for 1-2 weeks and freezes well!