Berry-Jam Thumbprint Cookies
Vegan holiday treat with healthy homemade berry jam, crumbly cookies, and crunchy roasted almond pieces.
Time to read: 5 mins | Time to make: 30 minutes | Yields: 15 cookies
Healthy Berry Jam
If you choose to use the store-bought jam, feel free to skip the berry jam section and jump straight to the cookie-making one.
Ingredients
1.5 cup (200 g) mix blueberries and raspberries ( fresh or frozen)
4 -5 Medjool dates, pitted and chopped
1 tbsp of water
Method
Place all ingredients in a small saucepan, bring to a boil, then lower the heat to medium-low and let simmer for 15-20 minutes.
Pour into a bowl and place in the fridge until chilled and thick.
This yields more than what you need for the cookies, which is a good thing.
Thumbprint Cookies
Ingredients
Dry
Shy of 1 cup (90 g) oat flour
1/2 Cup (60 g) almond flour
1/2 cup (60 g) buckwheat flour
1 1/2 tbsp (12 g) tapioca flour (or corn starch)
1 tsp baking powder
1/3 tsp salt
Wet
1 flax egg (1 tbsp flaxseed meal + 3 tbsp water)
5 tbsp (75 g) coconut oil, melted
5 tbsp maple syrup
1 tsp vanilla extract
Finishing
1/ 2 cup (60 g) almonds, finely chopped (optional but recommended)
1/3 cup Berry jam
Method
In a small bowl, mix a flaxseed meal and water. Set aside to thicken.
Preheat the oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
In a medium bowl, combine all flours, baking powder, and salt and whisk to combine.
In a large bowl, whisk together coconut oil, maple syrup, and flax egg until everything is well combined. Add the dry ingredients to the bowl and mix using a spatula until the dough comes together.
Scoop out about 2 tbsp (29 g) of the dough and roll them between your hands into balls. You should end up with 15 balls. If they seem crumbly, you can add a tablespoon of cold water to the dough.
Roll the balls into chopped almonds. Place them on the prepared baking sheet, and using your thumb, press into the center of each ball.
Add 1 teaspoon of jam in a dent you just created. Bake cookies for 10-13 minutes. Let them cool slightly before moving them to a wire rack. They will be very soft at first, but they will firm up as soon as they cool.
Nutrition facts per cookie:
Energy: 126kcal | Carbs: 16 g | Protein: 2 g | Fat: 7 g
