The dough for these vegan cherry chia jam thumbprint cookies is a mix of buckwheat flour, almond flour, cinnamon, sea salt and maple syrup. The cookies have a lovely crumbly bite.
The first summer I learned how to can, I couldn’t wait to make jam, but when I whipped up my first batch, I was kind of disappointed.
Pounds of fruit yielded only a few jars.
Ever since, I use even less fruit for mini-batches of jam that don’t require canning.
And now the whole process is easier with the magic power of chia seeds that save lots of time and eliminate sugar.
With some leftover jam, I baked cherry chia jam thumbprint cookies, which seemed like a well-deserved upgrade from just slathering it on toast.
The dough was a simple mixture of buckwheat flour, almond flour, cinnamon, sea salt, maple syrup and oil.
The cookies had the most wonderful crumbly bite and just the right amount of sweetness with the cherry jam.
PrintThe dough for these vegan cherry chia jam thumbprint cookies is a mix of buckwheat flour, almond flour, cinnamon, sea salt and maple syrup. The cookies have a lovely crumbly bite.
Loosely adapted from Donna Hay
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