These Almond Berry Thumbprint Cookies are delightful and healthy bites – gluten free, refined sugar free, and packed with antioxidants! Learn a little more about my new favorite cookie and the brand behind them that I have come to love!
This recipe is in partnership with The Synergy Company.
About a year and a half ago, I discovered the brand The Synergy Company. As I was working on curating my holistic medicine cabinet (read full blog post here), I wanted products that would become a consistent staple in my health journey and that’s where this company came in. As someone that consumes smoothies on a daily basis, I grew to know the brand with this product as my introduction to them: Organic Berry Power™.
As we live through these hard times, taking the time to really take stock of your needs is key to actually thrive and not just survive. As someone that has been working from home for the past few months, as many of us have, knowing how and when to show yourself love, whether it’s through nourishment, movement, or other, is essential.
This simple act of adding a nourishing powder to my morning breakfast smoothies – I cannot begin to tell you how that made me feel. As a food writer and someone that throughly enjoys food, sometimes not the healthiest kind, making sure to get that nutrition in early in the morning is key.
With 20+ of the planet’s most nutrient-dense fruits and berries, Berry Power™ is a phytonutrient and antioxidant powerhouse that supports daily vitality and well-being. A naturally delicious powder, it mixes easily with water, juice, smoothies, yogurt, oatmeal and more.
- Promotes heart & blood vessel health
- Supports healthy vision, skin & brain function
- Nourishes a healthy immune system & healthy aging
- Deliciously energizing with no added sugars or artificial sweeteners
- Certified Organic, Non-GMO, Vegan, Gluten-Free, Kosher
I am so in love with this product and everything about it, that I add it to my smoothies, yogurt, juices, seriously – everything. This time, I wanted to include it in a baked good, and thus how these Almond Berry Thumbprint Cookies came about!
More reasons I love this product:
- 20+ of the planet’s most nutrient-dense organic berries & fruits provide a full array of phytonutrients & antioxidants
- Highly concentrated formula packed with proanthocyanidins, anthocyanins, polyphenols, catechins, ellagic acid, quercetin, betaine/betanin & healthful nitrates
- Low-temp processed to preserve phytonutrients – with absolutely no added sugars, fillers, chemical solvents or additives
This recipe is perfect if you are looking for a vegan, gluten free, refined sugar free treat that is easy to make yet results in gorgeous healthy bites of goodness, that don’t only taste good but are good for you.
The combination of a nutty, chewy thumbprint cookie topped with a chia seed berry jam is the recipe that you will keep coming back to. As we go through these tough times, these cookie are perfect for:
- the friend that just became a new mom and needs a healthy treat
- the neighbor that hasn’t seen their family in a while
- the bus driver, post office attendant, front line worker….everyone needs a sweet treat!
To give Berry Powder a try, the company has shared the code MARNELY10 for a 10% discount on their website, so definitely take advantage of that! And thanks for supporting companies that help me create authentic and delicious content like this.
Almond Berry Thumbprint Cookies
for the Berry Chia jam:
- 2 tablespoons chia seeds
- 4 tablespoons plant milk
- 2 teaspoons Berry Powder
for the cookies:
- 1 tablespoon 12 grams oat flour
- 1 cup 100 grams unblanched almond flour
- 3 tablespoons 40 grams softened plant butter
- 2 tablespoons 45 grams raw honey or maple syrup
- 1 tablespoon vanilla paste or extract
- ½ teaspoon kosher salt
- Preheat oven to 350F and prepare a baking sheet with a silicone pad or parchment to prevent cookies from sticking.
- In a small bowl, mix the chia seeds, plant milk, and Berry Powder together. Let sit for 10 minutes to thicken.
- In a large bowl, whisk the oat and almond flour together. Separately, place the butter, honey, vanilla, and salt in a microwave safe bowl and heat for 10 seconds to help incorporate. Whisk and pour into the dry ingredients. Using your hands, mix the dough.
- Roll into small balls and place on baking sheet. These cookies won't spread, so you can place them pretty close.
- Press a thumbprint into the center of the dough balls and bake for 10-12 minutes until lightly golden around the edges. Dollop the prepared berry chia jam into the center and let cool all the way before moving into an airtight container.
- These cookies will last 3-4 days fresh, and you can extend this by keeping them in the refrigerator for a week.
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