Today I am baking cookies with my girls for the holidays. And these grain free thumbprint cookies are one of my favorite cookies to make. I just love the chewy almond cookie drenched in homemade chia berry jam.
Baking with my girls is one of my favorite things to do. I can’t say that baking with a 2 and 1/2 year old is always super relaxing, but I do love to see them in the kitchen having fun. These grain free thumbprint cookies are great to make with the kiddos. They just LOVE to press their thumbs into the gooey dough ball to make space for the jam.
Loaded with protein-rich almond flour
Yield:
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PinIngredients
FOR CHIA BERRY JAM:
- 1 and 1/2 cups berries, fresh or frozen (defrost if frozen)
- 2 TBS raw honey or real maple syrup
- 2 tsp chia seeds (like these)
- 1/4 tsp vanilla extract
FOR COOKIE DOUGH:
Instructions
To make chia berry jam:
- Bring berries and sweetener of choice to a low simmer in a small pan. Once the berries release their liquid, add chia seeds. Continue to simmer on low for 10 minutes, stirring occasionally. Remove from heat, add vanilla, and let cool.
For cookies:
- Preheat oven to 350′ F.
- Combine egg, coconut oil, sweetener of choice, vanilla, and salt in a large bowl.
- Add almond flour in slowly and mix to thoroughly combine.
- Roll dough into small balls and place on a baking sheet lined with unbleached parchment paper OR a silicone baking mat.
- Using your thumb, create a little indentation in each cookie ball. Spoon and small amount of chia berry jam onto each cookie.
- Bake for 10-12 minutes. Allow to cool for 10 minutes then transfer to baking rack to cook completely.
- Enjoy!
Notes
BAKER’S TIP: I like to make the chia berry jam the night before. The consistency is best when it has had time to cool and set. This jam is absolutely delicious. You can use any leftover jam on pancakes, muffins, or just to eat by the spoonful.
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Lou donovan says
January 25, 2014 at 1:50 amHi,
I substituted sunflower seed meal to replace the almond meal, as my daughter’s school is nut free. They are delicious. I used 2 cups of hulled raw sunflower seeds, which I ground in my thermomix. I am sure a coffee grinder, or good blender would work too. Thanks for the recipe.
Katja says
January 26, 2014 at 9:46 pmGreat idea. I have been using lots of sunflower seed flour as well. I love it!
Carmen slovak says
August 26, 2016 at 12:24 pmIs there some way to substitute the egg since I can’t eat eggs? Would chia seeds and water mixture work?
Katja Heino says
August 29, 2016 at 10:20 amI haven’t tried this recipe with “chia eggs” so I cannot say for sure. If you decide to try it, please let me know how it goes. I love to hear how people substitute my recipes.
sharon says
August 9, 2017 at 7:14 amMake a flax egg . with flax and water
Mrs Fernandez says
March 12, 2017 at 11:28 pmHi Katja may i use Gluten free all purpose flour instead? And if i cut down the honey or any sweetners by half , will it affect the consistency of the cookie?
Katja Heino says
March 13, 2017 at 9:42 amHI, there! If you use a different flour and change the sweetener amount, it will have a different consistency. I use almond flour for this recipe, which has a lovely texture. Most GF mixes are a lot more smooth and can be a bit “gummy.” But it may still be wonderful. I would love to hear how it goes.
sara rushton says
June 30, 2017 at 6:37 amHi, what would be a cheaper alternative to coconut oil? Butter?
Katja Heino says
July 3, 2017 at 3:37 pmYou can totally use butter in this recipe. You can’t really go wrong with butter. 😉