Ok, so I have something shocking, yet true, to tell you. I don’t have an oven where I live right now. Now, I know you must be asking yourself how a food blogger is living without an oven. I don’t know either.
I will only be in this apartment for four months out of my ten months here in Mexico, but still. I’ve been struggling without an oven. Especially, when I am bombarded by baked goods on Pinterest and food blogs every day. To be fair, I didn’t actually realize that this apartment is ovenless until I moved in. It didn’t even cross my mind that that was an option. I don’t think it would have changed my decision since this apartment is super centrally located and well priced.
So for the past few weeks, I’ve been going over to my friend’s house to use her oven and I have been paying her in muffins and cookies. She got a large container filled with lots of cookies from my Healthy Holiday Cookie series baking. I think it’s a pretty good deal.
These Thumbprint cookies are not too sweet, which is a nice departure from the other treats you’re probably indulging in around this time of year. The base is made with whole wheat flour and almond meal and the jam is a homemade chia jam that takes about 2 minutes to make.
I love making quick homemade jam with chia seeds. You can control how sweet it is, and it is made with only three ingredients. Chia seeds have so many benefits including omega 3 fatty acids, protein, and fiber. I like to fill up on them during the winter season to keep my skin from drying out too much as they absorb water and prolong hydration.
- 3 tablespoons flax meal and 7 and 1/2 tablespoons water
- 1 and ½ cup whole wheat flour
- 1/2 cup almond meal
- ¼ cup granulated sugar
- 1 and ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 stick butter, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- For chia jam:
- 1/2 cup fresh or frozen raspberries
- 1 tablespoons chia seeds
- 1/4 teaspoon stevia
- Preheat oven to 375 degrees F.
- Combine flax meal and water and let sit for 5-10 minutes.
- Whisk flour, almond meal, sugar, baking powder, and salt in a large bowl.
- Add butter and combine just until a coarse meal forms.
- Add egg, flax egg, and vanilla to flour mixture and stir until just blended.
- Using a tablespoon, scoop out cookie dough and roll into a ball. Place on cookie sheet about 2” apart. Using your thumb, make a deep indent in each ball. Fill each indent with about ½ teaspoon jam.
- Bake cookies for about 12-14 minutes, or until golden. Let cool for about two minutes on the cookie sheet and then transfer to wire racks to cool completely.