Almost every packaged holiday cookie out there is made with bleached and heavily processed flour, artificial colors derived from petroleum, GMO refined white sugars and GMO oils, and conflict palm oil. Just because it’s the holidays, you don’t need to subject your body to ingredients like this…
This doesn’t mean that you shouldn’t enjoy festive holiday treats though!
There’s nothing that I value more than my health and the health of my friends and family, and I’m sure you feel the same way. That’s why I started the tradition of baking seasonal treats with real whole food organic ingredients. One of my new cookie recipes is sure to become a favorite around here, and they don’t even contain any refined sugar!
I’ll be sharing these Almond Raspberry Thumbprint Cookies with loved ones during the holidays. They look a little fancy, but only take about 15 minutes of your time to put together – quicker than it would take to run to the store! I like to prep the chia jam the night before since it takes some time in the fridge to set up, but it really only takes one hour in the fridge if you don’t want to wait.
All you need for the jam is a cup of raspberries, a tablespoon of fresh lemon juice and a tablespoon of chia seeds. If you want it sweeter, you can stir in some honey or maple syrup, but you don’t need it!
Just blend up the chia jam ingredients in a blender until smooth. Add in a tablespoon (or so) of water if you need to help it blend. Put the jam in a glass jar or bowl and refrigerate for at least an hour – or overnight. The chia seeds will expand and gel, transforming it into a delicious jam!
When you’re ready to make the cookies, preheat your oven to 350 degrees and get out a large bowl and your favorite whisk…
Whisk together 1/4 cup coconut oil, 1/2 cup coconut sugar, one egg, and a tablespoon of real vanilla extract until well blended…
In another bowl stir together a couple cups of almond flour and a pinch (1/4 teaspoon) of sea salt.
And slowly pour the almond flour mixture into the wet ingredients and blend together until it’s all mixed together like this…
Line a cookie sheet with parchment paper and scoop out 12-15 cookie dough balls. Press a thumbprint into the center of each cookie…
Take your chia jam out of the fridge and scoop a teaspoon into each indent…
Put the cookies in the oven and bake for 10-12 minutes until slightly browned on the edges.
- ¼ cup coconut oil, melted
- ½ cup coconut palm sugar
- 1 egg
- 1 tablespoon vanilla extract
- 2 cups almond flour
- ¼ teaspoon sea salt
- 1 cup fresh raspberries
- 1 tablespoon chia seeds
- 1 tablespoon fresh lemon juice
- honey or maple syrup, to sweeten if desired
- 1-2 tablespoons filtered water, if needed
- Preheat the oven to 350 degrees.
- To make the chia jam, place all of the ingredients in a blender and blend until smooth. If you need more liquid for the ingredients to fully combine, add 1-2 tablespoons of water. Place in a glass jar in the refrigerator to allow the chia seeds to expand, at least 1 hour or overnight.
- To make the cookies, in a bowl, whisk together the oil, sugar, egg and vanilla. In a separate bowl, mix together the flour and salt. Slowly pour dry ingredients into wet ingredients and mix well.
- Scoop the cookie dough into 1 inch balls. Place on a parchment lined cookie sheet. Press a thumbprint in the center of each ball roughly ½” thick. Fill the indent with 1 teaspoon of the chia jam.
- Bake the cookies for 10-12 minutes or until slightly browned on the edges. Let cool. Enjoy!
Here’s to creating happy and healthy holiday memories with recipes like this! Please bake up a batch and share this recipe with your loved ones this season!