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Raspberry chia jam thumbprint cookies

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
Cook Time 12 minutes
Total Time 32 minutes
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.