These Chia Jam Thumbprint Cookies have the perfect soft texture, a subtle hint of almond, and a sweet chia jam centre. They’re one of our favourite easy cookies to make, mix up quickly in only a food processor or blender, and are such a fun size for little ones.
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Ooh, thumbprint cookies always have a bit of nostalgia for me! I grew up loving the classic shortbread version with jam in the middle, and I've loved adapting the classic recipe into something more toddler-friendly. These ones are lightly sweetened with a little maple syrup and have our favourite easy and healthy chia jam in the middle.
The dietitian in me needs to mention that American Academy of Pediatrics Guidelines, recommend holding off on added sugars until age 2, simply because little ones’ nutrition needs are so high and there’s not a lot of wiggle room for added sugar! So feel free to save this recipe for when your child is older than 2. But, being real here, I have a 16-month-old and a 4-year-old as I’m writing this, and the 16-month-old definitely does not want to sit back and watch her big sister enjoy a cookie without her. So yes, she’ll likely have a taste, and I’m not going to stress about it.
Ok let's get baking!
Table of Contents
Ingredients for Easy & Healthy Raspberry Chia Jam Thumbprint Cookies!
- almond flour - gives these cookies the perfect texture and a subtle nutty flavour
- unsweetened shredded coconut - adds a bit of texture and natural sweetness
- baking powder - important for helping the cookies rise a little and hold their shape
- maple syrup - to just add a tad of sweetness to the cookies and a little moisture for the dough
- coconut oil - binds the dough and keeps the cookies soft
- almond extract - gives a subtle cozy taste - only need a little bit tho!
- raspberry or strawberry chia jam - the star of the show, a homemade chia jam is a great way to incorporate chia seeds!
See recipe card for quantities.
Instructions
Here is an overview on how to make these cookies. They truly are so easy to make! You can also skip down to the recipe card for full details.
In a food processor or blender, combine the almond flour, shredded coconut, baking powder, maple syrup, melted coconut oil, and almond extract.
Blend until the mixture is well combined and forms a soft, slightly sticky dough.
Scoop out 1 tablespoon of dough and form into little balls. Press down with your thumb to form a well in the middle. This is a great job for your toddler to help with!
Add 1 heaping teaspoon of jam in the middle. Bake in the oven at 350 degrees F for 10 minutes. Let cool for 5-10 minutes to harden up.
Substitutions
- Jam - I love using a homemade chia jam for these cookies (no added sugar!), but you can use any regular jam if you prefer. The raspberry is the classic pairing combo, but strawberry also works great!
Equipment
- Food processor or blender
Storage
Store cookies in an airtight container in the fridge for 3-4 days. To freeze, let the cookies cool completely, then lay them flat on a tray and freeze until firm. Transfer to a sealed container or freezer bag. Placing pieces of parchment paper between cookies can help prevent sticking. Freeze for up to 2 months. Thaw at room temperature or warm slightly before serving.
Batch Prepping?
Want to batch make a bunch of these? Simply double the recipe!
Looking for other fun toddler snacks? Check out my post here with over 25 Easy and Healthy Toddler Snacks! I also have specific holiday snack ideas for the Christmas season you can check out here!
Toddler Tip
Let your toddler press the thumbprints for these cookies! It’s a fun, hands-on step that little ones love being part of. You can scoop the jam in yourself, or work together to practice scooping and filling. It can be a bit tricky, but it’s a great chance to build those fine motor skills and confidence in the kitchen.
Serving Ideas
- You can add these into a lunchbox for a snack
- Pair with some yogurt and fruit for a balanced snack idea (your child could even dunk these into the yogurt if they want!)
- Serve with some scrambled eggs or a hardboiled egg
FAQ for Almond Flour Thumbprint Cookies
Yes. If you’re short on time or low on berries, feel free to use your favourite jam. Just keep in mind that store-bought jams may be sweeter than the homemade chia version.
Yes! These cookies store well in the fridge for 3-4 days and can be frozen for up to 2 months. They’re great to batch-bake and thaw as needed. For best texture, let them come to room temperature before serving. These are a great option to have in a lunchbox!
Recipe
Chia Jam Thumbprint Cookies
Equipment
- 1 Food processor blender
Ingredients
- 1¼ cup almond flour
- ¼ cup coconut unsweetened, shredded
- ¼ teaspoon baking powder
- 2 tbsps maple syrup
- 2 tbsps coconut oil melted
- ¼ teaspoon almond extract
- 3 tbsps chia jam raspberry or strawberry
Instructions
- Preheat the oven to 350 ℉.
- If you don't have any chia jam on hand, you can make it now. Here is a recipe to make homemade Strawberry or Raspberry Chia Jam.
- In a food processor or blender, combine the almond flour, shredded coconut, baking powder, maple syrup, melted coconut oil, and almond extract. Blend until the mixture comes together into a soft, sticky dough.
- Scoop out 1 tablespoon of dough and roll it into a ball using your hands. Place it on a parchment-lined baking sheet. Repeat with the remaining dough, spacing the cookies about 2 inches apart. Gently press your thumb (or the back of a small spoon) into the centre of each ball to create a small well.
- Add 1 heaping teaspoon of chia jam into the middle of each cookie.
- Bake in the oven for 10 minutes, until just slightly golden brown on the bottoms (don't overcook!). The cookies will be soft when you first pull them out, let them cool for 5-10 minutes to firm up to the perfect texture!
Video
Notes
Nutrition
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