Food Babe's Almond Chia Jam Thumbprint Cookies
Prep time
Cook time
Total time
Serves: 12-15 cookies
  • ¼ cup coconut oil, melted
  • ½ cup coconut palm sugar
  • 1 egg
  • 1 tablespoon vanilla extract
  • 2 cups almond flour
  • ¼ teaspoon sea salt
Raspberry Chia Jam:
  • 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
  1. Preheat the oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Bake the cookies for 10-12 minutes or until slightly browned on the edges. Let cool. Enjoy!
**Please use all organic ingredients if possible.**
Recipe by Food Babe at