Paleo Blueberry Lemon Thumbprint Cookies
The nutty almond dough is toasted and the burst of the blueberry jam makes these cookies very morish
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.
Video
Notes
These cookies can be stored in an airtight container in the fridge for 5 days.