Chia Jam Thumbprint Cookies
These chia jam thumbprint cookies are a fun and easy-to-make cookie for toddlers (and parents!). Made with simple ingredients and a homemade berry chia jam, they have a soft texture with a hint of almond. Whether you’re baking together on a slow morning or stocking up on freezer snacks, this recipe is a simple way to enjoy a classic cookie - toddler-style.
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Servings: 9 small cookies
Calories: 140kcal
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 facts are an estimate.
Nutrition
Calories: 140kcal | Carbohydrates: 9g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 1mg | Potassium: 21mg | Fiber: 2g | Sugar: 5g | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 1mg