Raspberry Chia Jam Thumbprint Cookies

Tender almond-flour cookies with a glossy ruby center. The jam takes 3 ingredients and 5 minutes: raspberries, a little maple syrup and chia seeds, which thicken it naturally with no pectin or sugar.

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Like every Sweetchemy recipe, these use no refined sugar and no white flour, and the macros are listed in the recipe card below. If you’re new to healthy baking, chill the dough, pull the cookies when the edges are golden, and let them cool on the pan. They firm up as they cool.

Raspberry Chia Jam Thumbprints

Buttery almond flour thumbprint cookies filled with a quick 3-ingredient raspberry chia jam. No refined sugar.

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 18 cookies

Course: Dessert

Cuisine: American

Calories: 103

Ingredients Method Notes

Ingredients

  

Jam

• 1 cup raspberries 125g, fresh or frozen
• 1 tbsp pure maple syrup
• 1 tbsp chia seeds

Cookies

• 2 cups blanched almond flour 200g
• 3 tbsp pure maple syrup
• 3 tbsp coconut oil melted
• 1 tsp vanilla extract
• ¼ tsp almond extract
• Pinch of salt

Method

 

1. Jam: simmer the raspberries and maple syrup for 5 minutes, mashing as they soften. Stir in the chia seeds and cool for 15 minutes to thicken.
2. Heat the oven to 350°F (175°C) and line a baking sheet.
3. Mix all the cookie ingredients into a soft dough.
4. Roll into 18 one-inch balls. Press a thumbprint into the center of each.
5. Fill each well with about ½ tsp of jam.
6. Bake 10–12 minutes, until lightly golden on the bottom. Cool on the pan.

Notes

Macros are estimates per cookie based on the ingredients listed. Carbs are total carbs.