Description
Easy vegan, gluten free, grain free, and Raspberry-Beet Thumbprint Cookies filled with a sugar-free raspberry-beet chia jam.
Ingredients
Thumbprint Cookies
- 1/2 cup All Natural Almond Butter
- 1/2 cup Pure Maple Syrup
- 1 1/4 cup Fine Almond Flour
- 1/4 cup Raspberry-Beet Chia Seeds Jam* (recipe below)
Raspberry Beet Chia Seed Jam
- 1 heaping cup fresh or frozen raspberries
- 1 large or 2 small Love Beets
- ¼ cup fresh squeezed orange juice
- ¼ cup filtered water
- 1 TBSP fresh squeezed lemon juice
- ¼ cup white chia seeds
Instructions
- To make the Raspberry-Beet Chia Seed Jam, add all of the ingredients except the chia seeds to a high-speed blender and blend everything until it’s smooth.
- Transfer the mixture to a saucepan and stir in the chia seeds. Allow the mixture to sit for ~10 minutes to gel.
- Heat the pan over medium heat for 5-10 minutes, or until the consistency starts to thicken, stirring frequently.
- Dish into jam into glass mason jars and allow to cool before refrigerating until ready for use.
- Preheat the oven to 350°F and line 1-2 baking sheets with parchment paper. Add the maple syrup, almond butter, and almond flour to a bowl and mix everything with until it’s well incorporated and sticky.
- Cover the mixing bowl and transfer the dough to the refrigerator for ~30 mins to harden.
- Once the dough has firmed up (you can test with a fork or spoon), use a cookie scoop to scoop ~1 1/2 Tablespoon balls of dough.
- Roll the dough into balls with your hands and place them 2″ apart on a cookie sheet. Press your thumb into the center of the dough to form a thumbprint. If your thumbs sticks to the dough, try wetting it with a bit of filtered water. Add a heaping teaspoon of Raspberry-Beet Chia Seed Jam to the center of each cookie until all of the thumbprints are filled.
- Bake the cookies for 16-17 minutes, then promptly remove them from the oven. The cookies will appear underdone but will firm up after cooling.
- Store leftover cookies in an airtight container in the refrigerator for up to one week and freeze them for longterm storage. The Raspberry-Beet Chia Seed Jam will keep in the fridge for up to one week.
Notes
Raspberry-Beet Chia Seed Jam adapted from me my Easy Sugar-Free Raspberry Chia Seed Jam
Recipe adapted from From My Bowl
- Prep Time: 30 mins
- Cook Time: 16 mins
- Category: Dessert
- Method: Oven-Bake
- Cuisine: Vegan, Gluten Free, Grain Free, Paleo, Refined Sugar Free