Chia Jam Almond Thumbprint Cookies
Recipe type: Dessert
Serves: 25
This healthier version of a classic thumbprint cookie is not overly sweet, yet satisfies your cravings perfectly.
  • 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
  1. Preheat oven to 375 degrees F.
  2. Combine flax meal and water and let sit for 5-10 minutes.
  3. Whisk flour, almond meal, sugar, baking powder, and salt in a large bowl.
  4. Add butter and combine just until a coarse meal forms.
  5. Add egg, flax egg, and vanilla to flour mixture and stir until just blended.
  6. 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.
  7. 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.
You could easily swap coconut oil for the butter or use a different berry for the jam.
Nutrition Information
Serving size: 1 cookie Calories: 86 Fat: 5.4 g Carbohydrates: 8.2 g Sugar: 2.2 g Fiber: 1.4 g Protein: 2 g
Recipe by 24 Carrot Life at