Go Back
Raspberry Chia Jam Thumbprint Cookies
Donna

Raspberry Chia Jam Thumbprint Cookies

Soft almond-oat cookies filled with bright homemade raspberry chia jam.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 19 minutes
Total Time 54 minutes
Servings: 18 cookies
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1 1/2 cups almond flour
  • 1 cup oat flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup maple syrup
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups raspberries
  • 2 tablespoons chia seeds
  • 1 tablespoon maple syrup
  • 1 teaspoon lemon juice

Equipment

  • baking sheet
  • saucepan
  • bowl

Method
 

Instructions
  1. Cook the raspberries, chia seeds, 1 tablespoon maple syrup, and lemon juice over medium-low heat for 6 minutes, mashing the berries.
  2. Cool the jam for 15 minutes.
  3. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  4. Mix the almond flour, oat flour, baking powder, and salt.
  5. Stir in 1/3 cup maple syrup, coconut oil, and vanilla to form a dough.
  6. Shape into 18 balls, press a thumbprint into each, and fill with raspberry jam.
  7. Bake for 11 to 13 minutes and cool completely.