Almond Thumbprints with Chia Jam

When I asked my good friend Linda if she could make a grain free, sugar free, gluten free, dairy free goodie for our Mothering Arts circle I doubted anything could be both tasty and suitable for so many food sensitivities. Linda knocked our socks off with these cookies that are just as nutritious as they are delicious….and really easy to make. It’s so nice to have a cookie that I feel good about giving my little one and having a few for myself.

Enjoy this easy recipe, you might want to make a double batch…they disappear mighty quick!

 

For the Cookies

2 cups almond flour
1/4 cup coconut oil, softened
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon celtic sea salt

In a medium bowl, cream together the coconut oil, maple syrup, vanilla and almond extracts until smooth. Gradually stir in the almond flour and sea salt, and mix well until a uniform dough is formed.

Scoop the dough by tablespoons and use your hands to roll into smooth balls. Place the balls onto the lined baking sheet, about 2 inches apart, and use your thumb to press into the center of each cookie, creating a well for the jam. Bake at 350 for 8-10 minutes. Before serving, add the chia jam.

To make heart shaped cookies, just do two thumbprints on one cookie to shape it like a heart. It’s the perfect treat for your sweetheart for a special occasion or Valentine’s Day.

 

For the Jam

1 cup strawberries or any ripe fruit

 

1 tablespoon water (or less, depending on how “juicy” your berries are)

1 1/2 tablespoons chia seeds

Mash or blend your berries to a consistency you like. (I like mine chunky like a preserve)

Add chia seeds and stir, let the mixture set up in the refrigerator for an hour or so. Add more chia seeds if it needs to thicken, add a bit of water if you want it thinner.