Nothing says the holidays like thumbprint cookies. Those perfect little mouthfuls of sweet, jammy goodness. No cookie platter is complete without thumbprint cookies. Well, I have for you a gluten free and vegan version that is low in sugar and completely delicious. Like, we have none left delicious. 😉
I knew when I made this Raspberry Chia Jam last week it would be perfect for these thumbprint cookies. Like most of my recipes, these are super simple to make and have a short ingredient list. All you need is ground almonds, coconut oil and maple syrup. Oh, and jam of course. Try the chia seed jam! You’ll be converted, I swear.
Mix all the ingredients in a bowl and shape it into a ball. Pop the ball into the fridge.
Once your dough has had a chance to chill, form it into balls. I got 15 even little balls from my dough. Then, using your thumb (duh!) make your little thumbprint indents in then center of each ball.
Spoon jam into each thumbprint and pop them into the oven.
These cookies are tailor made for those who don’t love super sweet cookies or desserts. Using only a bit of maple syrup as sweetener, coupled with the natural goodness of the chia seed jam, really cuts back on the usually sugary taste of the original version. They are noticeably less sweet but, as I mentioned earlier, it didn’t stop Joe and I from going to town on these cookies. It’s also nice, in the sea of uber sweet desserts that we are inundated with over the holidays, to have a lighter option on the cookie tray.
And, as my Grandma always used to say, you are sweet enough. 🙂 She was a wise woman and plenty sweet herself.
I hope you love these cookies as much as we did.
- 1 ¼ cup ground almonds
- 3 tbsp coconut oil, melted
- 1 tbsp maple syrup
- ¼ cup raspberry chia seed jam (or any jam)
- Mix together all ingredients except for the jam and shape into a ball
- Refrigerate for 30 minutes
- Preheat oven to 375 and line a baking sheet with parchment paper
- Form 15 balls from the dough and make and imprint in the centre of each with your thumb
- Fill each imprint with jam
- Bake for 11 minutes