Paleo Raspberry Chia Thumbprint Cookies

These Paleo Raspberry Chia Thumbprint Cookies are a much healthier spin on a classic jam-filled thumbprint cookie. They are vegan, gluten-free, grain-free, refined sugar-free, and paleo too (hence the title). And, they are packed with chia seeds to extra fiber, which means that they will keep you full, too!

Only 6 simple ingredients needed to make this recipe!

• almond flour
• coconut oil
• maple syrup
• cinnamon
• raspberries
• chia seeds

And to make this recipe even more appealing, all you need is one bowl and a small pot to make the jam. Say good bye to the days of a million pans flying all around your kitchen.

Tips for making thumbprint cookies

1. Do not overtake the cookies. I like to keep an eye on these, because it’s a close call between a perfect cookie and one that is too crunchy and over baked. Mine are always done perfectly at the 10 minute mark, and once they come out of the oven, I reinforce the thumbprint area with my thumb and allow the cookies to settle and cool. 
2. The thicker the jam, the better. When you make the raspberry filling on the stove, be sure to let the jam rest as long as possible before filling the cookies. Why? Because the goal is for the chia seeds to expand and become gel-like, so that a nice, thick jam forms. This usually takes about 10 minutes once you remove the pot from the stove.
3. Allow the cookies to cool completely before filling with jam. This will allow the cookie to set, so that when you add the jam, it won’t bleed into the cookie.

If you make this recipe, please be sure to leave a comment and rating below! And, since I practically live on Instagram, be sure to tag me in your creations so that I can see and repost! Enjoy! xx

Paleo Raspberry Chia Thumbprint Cookies

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Nicole Modic

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

SERVES 16 cookies

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Ingredients

FOR THE COOKIES:

• 2 1/2 cups almond flour
• 1/2 cup melted coconut oil
• 3 tbsp maple syrup
• 1/2 tsp cinnamon

FOR THE RASPBERRY FILLING:

• 1 pint fresh raspberries
• 1 tbsp chia seeds
• 1 tbsp maple syrup
• 1/2 tsp melted coconut oil

Instructions

• In a medium bowl, mix all of the ingredients for the cookies until a dough is formed. I like to use my hands for this one.
• Cover and refrigerate for at least one hour.
• While the dough is chilling, make the filling by adding all of the filling ingredients to a small pot on the stove over low heat.
• Use a spoon and mash the raspberries, mixing everything together.
• After about 5 minutes, turn off the heat and let the mixture sit. The chia will expand and this will be more "jam-like."
• Heat oven to 375
• Line a baking sheet with a silpat (preferred) or parchment paper.
• Using a spoon form cookies on the parchment paper, using your thumb to make an imprint in each cookie.
• Bake for 10-11 minutes.
• Remove from oven and press lightly on the imprint again, making room for the jam.
• Move to a cooling rack and let cool completely.
• Then fill the cookies with the raspberry filling.
• I like to place them in the refrigerator for a few minutes before eating, but sometimes I just can't wait! You guys will love these! Enjoy!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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