Almond Butter Thumbprint Cookies
These almond butter thumbprint cookies are deliciously sweet, with a crunchy edge and a chewy center. You'll LOVE them!
Ingredients
Date Paste
- 6 dates ounces
- ½ cup hot water
Raspberry Chia Jam
- 4 ½ ounces frozen raspberries
- ¼ cup date paste
- ½ tablespoon chia seeds, see notes
Cookies
- 1 cup oats
- ¼ cup date paste
- ¼ cup almond butter
- 1 tablespoon chia seeds
- 2 tablespoons coconut oil
- ¼ teaspoon baking soda
- ¼ teaspoon 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 dates ounces, 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!
Rasoberry 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, ¼ cup date paste, ½ tablespoon chia seeds
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, chia seeds, sea salt, and baking soda. Add the oats and chia seeds, and stir until combined.¼ cup date paste, ¼ cup almond butter, 1 tablespoon chia seeds, 2 tablespoons coconut oil, ¼ teaspoon baking soda, ¼ teaspoon salt
- 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 longer, freeze them on a cookie sheet and then stack them in containers to store 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.
Serving: 1, Calories: 71kcal, Carbohydrates: 8g, Protein: 2g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.002g, Sodium: 48mg, Potassium: 84mg, Fiber: 2g, Sugar: 3g, Vitamin A: 3IU, Vitamin C: 2mg, Calcium: 24mg, Iron: 0.5mg