I don’t think I can adequately describe how delicious these cookies are. I’ll admit I was hesitant to try the combination of lemon thumbprint cookies with chia raspberry jam, but I am so glad I did.
The first part of this recipe consists of making chia raspberry jam. And the second part consists of making lemon thumbprint cookies. Both of these recipes are equally delicious on their own, so naturally, combining them did not disappoint.
The chia raspberry jam is naturally sweet and ridiculously easy to make. While there is nothing wrong with a little old-fashioned jam, of course, I love substituting regular ingredients with something more nutritional – and just as delicious. When it comes to jam, that means replacing almost everything but the berries.
Chia seeds are a great addition to the raspberry jam. I can’t get over chia seeds’ fascinating ability to turn from a pile of seeds to a bowl of gel in a matter of minutes. Chia seeds are high in fiber and can absorb approximately 10 times their size and weight in water.
The lemon thumbprint cookies are made with oats and almonds, sweetened with maple syrup, and topped with fresh lemon. Combined with the chia raspberry jam, these cookies are a keeper!
- 6 ounces fresh raspberries
- 2½ tablespoons chia seeds
- 1 tablespoon maple syrup
- ½ teaspoon lemon juice
- Pinch of sea salt
- 2 cups gluten-free rolled oats
- ½ cup almonds
- ⅓ cup maple syrup
- 1 tablespoon fresh lemon juice
- ½ teaspoon vanilla power (or extract)
- 1 teaspoon baking soda
- 1 teaspoon lemon zest
- ⅛ teaspoon ground cinnamon
- Heat pan on medium heat and add raspberries and maple syrup.
- Heat raspberries for approximately 10-15 minutes, stirring occasionally, until they begin to liquify. Allow raspberries to come to a boil, and let them continue to boil until they begin to break down and form a saucy consistency.
- Stir in chia seeds, lemon and sea salt and cook for another minute. Remove from heat and let sit until thick, approximately 10 minutes.
- To store, place in an airtight jar , and keep it in the refrigerator for up to two weeks. Can also be frozen for up to two months.
- Preheat oven to 350 degrees F.
- Add oats and almonds to a food processor and blend until finely ground.
- Add maple syrup, fresh lemon juice, vanilla, baking soda, lemon zest and ground cinnamon. Blend until combined.
- Form small balls of dough, place on a parchment paper lined baking sheet and gently press down to flatten. Then gently press down in the center of the cookie to create a well.
- Place a small dollop of jam inside each well.
- Bake for 10 minutes.
- Remove baking sheet and let cookies sit on baking sheet for 5 minutes to cool.
Vegan, Vegetarian, Gluten-Free, Treats, Breakfast