Almond Thumbprint Cookies with Raspberry Chia Seed Jam.
The flavorful almond thumbprint cookies with raspberry chia seed jam are buttery and chewy with an extra light-ness from the almond flour. They are made even more wholesome with homemade raspberry chia seed jam or the jam of your choosing. These sweet bites are perfect for your next (healthier) Christmas cookie swap!
Ingredients
For the cookies
- 2 cups fine almond flour not almond meal
- ¼ cup salted butter, melted
- ¼ cup pure maple syrup
- 1 tsp almond extract or vanilla extract
- ½ tsp baking powder
- 3-4 tbsp raspberry chia jam or jam of choice.
For the raspberry chia seed jam
- 1 cup fresh or frozen raspberries
- 1 tsp chia seeds
- 2 tbsp maple syrup, more or less to taste
- ⅛ tsp grey sea salt just a pinch
Instructions
Make the chia jam
- In a small saucepan over medium-high heat, add raspberries and cook for 5 minutes, or until soft. Press on the raspberries gently with a wooden spoon.
- Add the chia seeds, maple syrup, and pinch of grey sea salt. Let the jam simmer until thickened and jam-like, roughly 10 minutes. Add more maple syrup to taste if desired.Set aside to cool.
Make the cookies
- Preheat the oven to 350℉ and line a baking sheet with unbleached parchment paper.In a large mixing bowl, combine all the ingredients and stir together with a dough whisk or wooden spoon, until a smooth dough forms.
- Use a small ice cream scoop to scoop a ball of dough, then roll the dough ball with your hands until smooth.Place the dough balls on the lined baking sheet (2" apart) and repeat until all the dough has been used.
- Press into the center of each dough ball using your thumb to create an indentation. Add about 1/2 a tsp of the jam in each well. Be careful not to overfill the cookies or the cookie's sides will not hold up well.
- Bake the cookies at 350℉ for 12-14 minutes and let them fully cool on the baking sheet before removing them to a cooling rack.Serve the cookies with a dusting of powdered sugar on one side (optional).Store cookies in an air-tight container in the fridge for up to 2 weeks.