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.

Thumbprint Cookies

Method

1. In a small bowl, mix a flaxseed meal and water. Set aside to thicken.

2. Preheat the oven to 350°F (175°C) and prepare a baking sheet with parchment paper.

3. In a medium bowl, combine all flours, baking powder, and salt and whisk to combine.

4. 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.

5. 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.

6. Roll the balls into chopped almonds. Place them on the prepared baking sheet, and using your thumb, press into the center of each ball.

7. 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