Almond Berry Thumbprint Cookies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozen cookies
These Almond Berry Thumbprint Cookies are gluten free, refined sugar free, vegan, and DELICIOUS!
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
  1. Preheat oven to 350F and prepare a baking sheet with a silicone pad or parchment to prevent cookies from sticking.
  2. In a small bowl, mix the chia seeds, plant milk, and Berry Powder together. Let sit for 10 minutes to thicken.
  3. 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.
  4. Roll into small balls and place on baking sheet. These cookies won't spread, so you can place them pretty close.
  5. 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.
  6. These cookies will last 3-4 days fresh, and you can extend this by keeping them in the refrigerator for a week.
Recipe by Cooking with Books at