This Holiday Season I am so in line with the majority of North American population – I’m already baking, got a menu for the next 30 days, Christmas shopping list is in my iPhone, Alex installed the lights on the house and an inflatable Santa is waving from my porch. I should post a photo of my perfect Russian crazy home.;)
I made and froze these almond flour thumbprint cookies at the end of November and they are all long gone by now.
I don’t know why but I’ve been leaning towards vegan & naturally sweetened goodies lately. Probably because I’ve been working out my butt off.
First this Healthy Caramel Popcorn, and now these Thumbprint Cookies with Homemade Cranberry Chia Jam.
They were out of this world – chewy, nutty and purely sweet. And the tangy cranberry jam with a hint of orange, completes these thumbprints perfectly. Coconut flakes look so pretty. Vegan, vegetarian, gluten free, grain free and refined sugars free.
One weekend, we had Alex’s co-workers over and all 56 cookies were gone. Kids couldn’t get enough of these thumbprints. And they were not my kids.
To make the thumbprints is a breeze. Dough is so simple and comes together in minutes. I grind almonds in a food processor to make almond flour. You can use store bought almond meal. Honey or maple syrup would be fine instead of agave. Any kind of milk works. Seriously, what’s not to like?!
Then you just make a well with your thumb. And then you pour as much as you want of that awesome healthy Cranberry Jam in there. And theeeeen, you get to eat the leftover jam.
The jam was so awesome with no added sugar. Just boil some cranberries with dates, puree and add chia seeds to thicken the jam. It was brilliantly amazing! These almond flour thumbprint cookies freeze extremely well too. So, you can be in line with me and the nation – make now, eat later.
- 2 cups finely ground almonds or almond meal
- 1 tbsp coconut oil, melted
- 2 tbsp almond milk, unsweetened (any plant based milk works)
- 2 tbsp maple syrup or raw honey
- 2 tsp pure vanilla extract
- 1/4 tsp salt
- 1/4 tsp baking soda
- 2 tbsp unsweetened coconut flakes, for garnish
- 1 cup cranberries, fresh or frozen
- 10 regular (not Medjool) dates, pitted
- 2 tsp orange zest
- 1/2 cup water
- 1 tbsp chia seeds
- In a small pot, add cranberries, dates, orange zest and water, and bring to a boil. Reduce heat to low, cover and simmer for 5 minutes or until a few cranberries have bursted. Remove from the stove and blend with an immersion blender until smooth. Add chia seeds, stir and set aside.
- Preheat oven to 350 degrees F and line large cookie sheet with parchment paper. Set aside.
- In medium bowl, stir to combine ground almonds, salt and baking soda. Add coconut oil, almond milk, agave nectar and vanilla extract, and mix with spatula until dough forms. Refrigerate for 10 minutes.
- Scoop heaping tablespoon of dough and form 18 balls, just a bit smaller than golf balls. Place on lined baking sheet 1.5" - 2" apart. Cookies do not spread much. Place your thumb in the middle of each dough ball to make a small well in the centre of the cookie. Don't press too hard or till the end.
- Bake for 14 - 16 minutes. Remove from the oven and let cool for 5 minutes on the baking sheet and then transfer to a cooling rack. Fill each cookie with 1/4 - 1/2 tsp Cranberry Jam and sprinkle with coconut flakes.
Use leftover Cranberry Jam like you would use any jam.
Servings Per Recipe: 18 cookies
Amount Per Serving = 1 cookie:
Total Fat: 7.0 g
Cholesterol: 0.0 mg
Sodium: 49.7 mg
Total Carbs: 5.9 g
Sugars: 3.3 g
Dietary Fiber: 1.6 g
Protein: 2.7 g
WW Points+: 3