Blackberry Thumbprint Cookies


Blackberry Thumbprint Cookies

Growing up, Christmas cookies were always a big deal in my house. My Mom would spend the days before Christmas baking several varieties of cookies, and my favorite were her raspberry thumbprints. When I came across a paleo version I couldn’t wait to remake them! I followed Eats by Ames recipe and made a few tweaks:

Cookie ingredients:

1 1/2 cups almond flour

3 Tbsp coconut oil (room temperature)

1  egg

2 Tbsp almond butter

2 Tbsp Lakanto monkfruit sweetened maple flavored syrup

1/2 tsp vanilla extract

1/4 tsp salt

Blackberry Jam Filling ingredients:

1 cup fresh blackberries

1 Tbsp chia seeds

1 Tbsp Lakanto monkfruit sweetened maple flavored syrup

Amy’s Instructions:

Preheat the oven to 350 degrees. Combine all of the cookie ingredients in a medium mixing bowl and mix well. Place the dough in the refrigerator for 20 minutes, and while the cookie dough is refrigerating, place all of the jam ingredients in a small stovetop saucepan on low-medium heat. Lightly mash the berries with a wooden fork or spoon and stir until all of the ingredients are well combined. Continue heating the jam mixture on low heat for about 5 minutes and then remove from the heat and let it cool. As it cools, the chia seeds will continue to absorb moisture and the mixture will thicken into a jam consistency.

Once the cookie dough is done refrigerating, roll into eight evenly sized balls and place them on a lined baking sheet evenly spaced out. Press an indent into the middle of each with your thumb (make indents big enough to fit about 1 tbsp of jam).

Bake for ten minutes. Remove from the oven and fill with jam. Enjoy warm or cooled!

You can use any type of berry for the jam, I had blackberries on hand but you can use raspberries, blueberries, or strawberries as well!

Check out the original recipe here!