Almond Flour Thumbprint Cookies

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Last week, I shared my Almond Flour Thumbprint cookie recipe over on Instagram. Due to popular request, I decided these beauties deserved a home on the blog all of their home. Made with only 4 simple ingredients, these beautiful yet nourishing cookies are simple, delicate, and dreamy. Think chewy, walnut crusted cookies with ooey, chia jam-filled centres. They practically melt in your mouth!

For sweetness, I used cold-pressed honey in this recipe. Honey is one of my favourite whole-foods based sweeteners, and raw honey in particular is truly a medicinal food! Unlike processed sugar or refined honey (like the liquid you’d find in those teddy-bear jars!), cold-pressed honey doesn’t undergo any sort of refinement, heating, or processing. This means all the live cultures, enzymes, and anxtioxidants are fully retained. Baking with honey turns your favourite sweets into a medicinal treat!

I love to load up on an abundance of liver-loving berries as soon as the first flowers of Spring begin to bloom. With sunny-day festivities and the hope of a new season on the horizon, it’s the perfect time to find creativity in the kitchen!

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INGREDIENTS

Cookies

  • 2 cups almond flour

  • 1/4 cup @eliashoney cold-pressed clover honey

  • 1/4 cup avocado oil

  • tsp vanilla extract

  • Pinch of sea salt

  • 1/4 cup finely chopped walnuts

Filling

  • 1 cup frozen berries

  • 1 tbsp honey

  • 1 tbsp chia seeds

METHOD

  1. Preheat oven to 350. Line a baking tray with parchment paper.

  2. Whisk together honey, avocado oil, and vanilla. Add almond flour and sea salt, then mix together until dough forms.

  3. Shape into balls, then roll each one in the finely chopped walnuts to coat. Place each cookie on baking sheet, and gently press down to flatten slightly. Poke a large hole in each centre for the filling.

  4. Combine frozen berries and honey in a small pot on the stove, and heat on medium-low until they begin to break down. Mash the berries using a fork to purée. Remove from heat and stir in chia, then let thicken for 5 minutes. Fill each centre with jam.

  5. Bake at 350 degrees for approx. 20 minutes. Let cool completely before removing from sheet.

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