These healthy almond butter thumbprint cookies are nutty and deliciously sweet cookies that bake crunchy around the edges and are chewy in the center. Topped with a fruit-sweetened raspberry jam and a drizzle of nut butter, kids and adults alike love these cookies.
Ingredients
Date Paste
6ouncesdates
½cuphot water
Raspberry Chia Jam
4 ½ouncesfrozen raspberries
¼cupdate paste
½tablespoonchia seeds, see notes
AB & J Breakfast Thumbprint Cookies
1cupoats
1tablespoonchia seeds
¼cupalmond butter
¼cupdate paste
2tablespoonscoconut oil
¼teaspoonbaking soda
¼teaspoonsea salt
Almond butter, to drizzle
Instructions
Date Paste
Add boiling water to dates in a bowl, and allow them to sit for 2-3 minutes to soften.
6 ounces dates, ½ cup hot water
Add the dates and the water to a food processor bowl, and process until very smooth and the color lightens. This will make slightly more date paste than you need for this recipe, but it is difficult to make less. See the notes section for ideas about how to use the leftovers!
Raspberry Chia Jam
In a small saucepan, add the raspberries and date paste. Bring to a low boil over medium heat. Stir occasionally for 2-3 minutes and then remove the pot from the heat. Add the chia seeds, mix well, and set aside to thicken.
4 ½ ounces frozen raspberries, ½ tablespoon chia seeds, ¼ cup date paste
Almond Butter Thumbprint Cookies
Preheat your oven to 350 degrees Fahrenheit. Add the oats to a blender and pulse 6-8 times. The oats need to be broken up, but not blended into flour.
1 cup oats
In a large mixing bowl, mix the date paste, almond butter, coconut oil, sea salt, and baking soda. Add the oats and chia seeds, and stir until combined.
¼ cup almond butter, ¼ cup date paste, 2 tablespoons coconut oil, ¼ teaspoon baking soda, ¼ teaspoon sea salt, 1 tablespoon chia seeds
On a parchment paper-lined baking tray, scoop out 1 tablespoon balls of the dough. A small cookie scoop or rounded tablespoon works well for this.
Press a thumbprint into the center of each ball of cookie dough. A rounded ½ tablespoon makes the perfect-sized hole. Add a heaping ½ tablespoon of jam to the center of each cookie.
Bake the cookies for 12 minutes and then remove them from the oven. Allow the cookies to cool completely; they will firm up once they have cooled.
Once the cookies are cooled, you can drizzle them with almond butter. Raw almond butter is easier to drizzle, but you can also spread a little almond butter on top when you're ready to serve.
Almond butter
Notes
Different brands of chia seeds absorb different amounts of liquids. The age of your chia seeds also affect their absorbency. If your chia jam isn't thick enough with ½ tablespoon, add an extra teaspoon or two.Use leftover date paste to sweeten yogurt, oatmeal, or smoothies.Save time by using a store-bought jam. Look for one that is naturally sweetened with honey or fruit juice.To keep the cookies looking nice, freeze them on the cookie sheet and then stack them in containers to keep stored in the freezer. These cookies can be stored in the refrigerator for up to 1 week, or in the freezer for up to 3 months.