Paleo Thumbprint Cookies with Blueberry Chia Jam
Hi bakers, these paleo blueberry lemon thumbprint cookies are nutty and fruity bit sized cookies are use agave nectar to make them refined sugar free. Great for an pre-workout snack or make for a friend who has dietary requirements. Because I believe everyone should enjoy a sweet treat.
Blueberry Chia Jam
Step 1
Place 200g frozen blueberries, ½ tbsp of agave and 1tbsp lemon juice and cook on low in a saucepan to release juices about 5 minutes.
Step 2
Then add 1 tbsp chia seeds and cook jam for a further 4 minutes until thick. You can leave the jam chunky or you can blend it in a food processor. Allow it to thicken in a jar in the fridge.
Making the Thumbprint Cookie Dough
Step 1
Almond flour in a bowl with bicarb soda and salt. Mix them together well to evenly distribute the salt and bicarb. Add the melted coconut oil. Mixing as you pour. Add the agave syrup. I chose agave as it is low GI so it doesn’t spike your blood pressure. Great for diabetics. Now I realized the mix is a bit crumbly so I blended it in a food processor to get it to a dough consistency.
Step 3
I let the dough rest in the refrigerator for 1 hour.
Preheat oven to 180c
Step 4
Scoop tablespoon or 17g of the dough into balls. Now press with your thumb to give a deep crevice for the jam. The sides do want to crack so after making the crevice press down with your palm to make the top more flat. Now add your cooed blueberry jam to each centre of the cookie.
Step 5
Bake in the oven for 9 minutes. Look how they come out super golden. That nutty almond dough is toasted and the burst of the blueberry jam makes these cookkies very morish.
Storing the Paleo Thumbprint Cookies
These cookies can be stored in an airtight container in the fridge for 5 days. They can be packed in kids school lunch boxes or pack them for a pre-work out snack for you afternoon gym sessions.
I have been working on a gourmet cookie recipe eBook that will have 9 chunky cookie recipes like cookies and cream and white chocolate peanut butter as well as M&M. It will be available on my website.
For more healthy cookie recipes I have a Chewy Chocolate Pumpkin Cookie Recipe and Fluffy Pumpkin Scones
Paleo Blueberry Lemon Thumbprint Cookies
Ingredients
- 230 g Almond Flour
- 1/4 tsp salt
- 1/4 tsp Bicarbonate Soda
- 70 ml coconut oil
- 1 ½ tbsp Agave Nectar
Blueberry Chia Jam
- 200 g Frozen Blueberries
- ½ tbsp Agave Nectar
- 1 tbsp Chia Seeds
Instructions
Blueberry Chia Jam
- Blueberry chia jam 200g frozen blueberries, ½ tbsp of agave and 1tbsp lemon juice and cook on low in a saucepan to release juices about 5 minutes.
- Then add 1 tbsp chia seeds and cook jam for a further 4 minutes until thick. You can leave the jam chunky or you can blend it in a food processor. Allow it to thicken in ajar in the fridge.
Almond Flour Cookie Dough
- Almond flour in a bowl with bicarb soda and salt. Mix them together well to evenly distribute the salt and bicarb. Add the melted coconut oil. Mixing as you pour. Add the agave nectar.
- Blend it in a food processor to get it to a dough consistency. Let the dough rest in the refrigerator for 1 hour.
- Preheat oven to 180℃
- Scoop 1 tbsp or 17g of the dough into balls. Now press with your thumb to give a deep crevice for the jam. Now add your cooled blueberry jam to each centre of the cookie.
- Bake in the oven for 9 minutes.
