Vegan Almond Flour Thumbprint Cookies (GF, Paleo)
These healthy thumbprint cookies combine a soft and chewy almond cookie with a sweet berry chia jam that's filled with fiber and nutrients. It's vegan, gluten free, refined sugar free, and paleo friendly, but you can't tell by the taste!
Ingredients
Cookie
- 2 cups blanched almond flour super fine
- ¼ teaspoon salt
- ¼ cup maple syrup
- ¼ cup avocado oil or light tasting olive oil
- 2 teaspoons vanilla extract
- ¼ cup cashew butter natural
- ½ teaspoon baking powder
Chia Jam
- 1 ½ cup sliced strawberries fresh or frozen*
- 1 teaspoon lemon juice
- ½-1 tablespoon maple syrup optional
- 1 tablespoon chia seeds
Instructions
Chia Jam
- In a small saucepan, add the strawberries, lemon juice, and maple syrup. Bring to a boil then reduce to medium high heat. Mix occasionally and smash big chunks. Cook for 10 minutes, then mix in chia seeds and cook for 2 more minutes. Remove from heat and let it sit for 10 minutes to gel.
Cookies
- Preheat oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper and set aside.
- In a medium or large bowl, whisk together the cashew butter, oil, maple syrup, vanilla, and baking powder. Fold in the almond flour. Roll into 1 tablespoon-size balls and place on the prepared pan. Make a hole with your thumb and fill with 1 teaspoon jam.
- Bake for 20-25 minutes (time varies with each oven). Let cool slightly and enjoy!
Notes
*STRAWBERRIES: If using frozen, be sure to defrost before measuring.
*CALORIES: The calories are an approximation--the exact amount depends on the brands you use and how big you make each.