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+ servings

Paleo Raspberry Chia Thumbprint Cookies

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Nicole Modic
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 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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