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.
- For jam
- 1 cup pitted sweet cherries
- 1–1/2 teaspoons fresh lemon juice
- 1 teaspoon maple syrup
- 2 tablespoons chia seeds
- For cookies
- 2 cups buckwheat flour
- 1–1/2 cups almond flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 3/4 maple syrup
- 1/2 cup vegetable oil
- Place the cherries in a large saucepan over medium heat for 5-10 minutes. As they cook and become juicy, mash the cherries with the back of a wood spoon or a potato masher to break them up. Remove from the heat and stir in the lemon juice, maple syrup and chia seeds. Cool to room temperature before transferring to a jar or other airtight storage container. The jam will be thicken more once it is fully chilled.
- Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
- In a large bowl, combine the buckwheat flour, almond flour, cinnamon and salt. In a small bowl, whisk together the maple syrup and vegetable oil. Fold the wet ingredient into the dry ingredients.
- Scoop the dough by the heaping tablespoonful and place on the prepared sheet pan about 3 inches apart. Press your thumb into the center to make an indentation and spoon in about 1 teaspoon of jam. Bake for 14-16 minutes until golden brown. Cool for a few minutes on the pan before transferring to a wire rack to cool completely.
- Store in an airtight container.
Loosely adapted from Donna Hay
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