Currently listening to Jon and Roy, the cicadas outside are flaring up, the house is quiet, there is stillness on the street in that early afternoon time when it’s too hot to be doing much outside, or inside for that matter..contemplating another cup of tea whilst trying to think of some words to write about these cookies that I was so keen on making..
Not many are coming to mind except that I love them; they are relatively easy to make; they are perfect little snacks for afternoon tea or the kiddo’s lunch box; they aren’t overly sweet but sweet enough; they are sans gluten and dairy and egg..and they’re pretty cute too..
And I recommend giving them a go on a day when it’s cool enough to turn the oven on.
Also if you don’t feel up to making the raspberry chia jam, you could always use a quality bought jam of choice.
I hope you like these little guys as much as I do, they’re chewy on the inside and slightly crunchy on the outside. The perfect consistency of a cookie, in my mind.
Enjoy!
Here’s the recipe;
Thumbprint cookies with Raspberry Chia Jam {Gluten and Dairy Free}
Ingredients
- 3/4 cup Almond meal
- 1 cup Buckwheat flour
- 1/2 cup Rice syrup
- 1/3 cup Coconut oil
- 1 tsp Lemon zest
For the Raspberry Chia Jam
- 250g Frozen or fresh raspberries
- 1 tbsp Lemon juice
- 1 tbsp Rice syrup
- 1 tbsp Chia seeds
- 1 tsp Vanilla extract
Instructions
- Preheat the oven to 180 degrees C
- Line a baking tray with baking paper
- In a small saucepan on medium heat melt the coconut oil, remove from heat once melted and set aside
- In a medium bowl combine almond meal, buckwheat flour, lemon zest, rice syrup and the melted coconut oil. Mix well until a dough like ball has formed. Set aside while you make the jam
For the Jam
- On low to medium heat in a small saucepan add in the raspberries, rice syrup, lemon juice and vanilla. Simmer until a jam-like consistency has formed, around 10 minutes.
- Remove from heat and add in chia seeds, mix well to combine. Set aside to cool while forming the cookies.
To complete the cookies
- Using around 1 tbsp of cookie dough, form small balls and place on the prepared baking tray
- Flatten each dough ball a little and using your thumb, make an indent in the centre of each cookie
- Place around 1/2 tsp of the chia jam into the thumbprint on the cookie
- Place them in the oven to bake for around 15-20minutes or until golden on the edges.
- Remove from the oven and once cool, enjoy with a cuppa.
