Almond Butter Thumbprints With Raspberry Chia Jam
I wan’t planning on posting any more recipes until 2019, but then these happened! And was I supposed to just keep them to myself? I could never. These almond butter thumbprints are quite possibly the easiest dessert I’ve ever made. They have FOUR ingredients in the dough- can you even believe that?! I know. You can use any kind of nut butter or jam so feel free to mix it up. They taste like perfect little pillows of heaven and are healthy enough to eat for breakfast.
One thing to note: if you’re not going to eat them all in one sitting (no judgement here), you’ll want to store them in the fridge. Otherwise they get a little too fragile at room temp and will fall apart easily. Sprinkle some pistachios on top if you’re feeling festive!
Ingredients
- 1 cup almond butter (I used salted)
- 3 tbsp coconut sugar
- 1 tsp vanilla
- 1 egg
- 1 8oz. bag of frozen raspberries
- 2 tbsp chia seeds
- ¼ tsp vanilla extract
- pinch salt
Instructions
Thumbprint Cookies:
- Pre-heat oven to 350. Line cookie sheet with parchment paper.
- Combine all ingredients into a bowl. If your nut butter is not salted, add a pinch of salt.
- Form little cookie shapes on the pan and press your thumb in the center to create a small divot.
- Cook for 10-11 minutes, until set. Wait for them to cool (they will firm up so don't be worried if they're soft) and then add a little dollop of jam on top. Store in the fridge.
Raspberry Chia Jam:
- Combine raspberries and pinch of salt into a small pot over medium heat.
- Once thawed and broken down (5-8 min), stir in 2 tbsp chia seeds and turn heat to low. Cook for a few minutes longer.
- Turn heat off + let cool completely before storing extra in air-tight container. It will thicken even more as it cools.
