These are so good. Make them and see for yourself.
Chunky Thumbprint Cookies (makes 8)
- 1 tablespoon chia seeds
- 1/3 cup filtered water
- 1 cup fresh or frozen berries (optional Chocolate Sauce)
- 3/4 cups rolled oats
- 1/4 cup almonds
- 2/3 cup (14 medium) pitted dates, (soaked, if dry, 15 minutes in hot water)
Optional: 1/4 cup unsweetened coconut
Suggested fillings: Raspberries, Strawberries, Blueberries, Blackberries, Peaches, Apricots, Pears, Chocolate Sauce (recipe below)
Preheat oven to 350º.
Line a cookie sheet with parchment paper or a silicone mat.
Make chia “egg” by adding the chia seeds to the 1/3 cup filtered water. Let soak for at least 5 minutes, stirring occasionally to break up any clumps.
Add the berries to a small saucepan and bring to a simmer. Let simmer until it has thickened like a jam. Smash it if it's a bit chunky so it’ll lay into the indent.
Add oats, almonds, dates and coconut (if using it) to a food processor and grind to a medium chunkiness.
Add chia egg and process with the dry mixture. It’s ready when it forms a ball going around the bowl.
Spoon the dough onto the cookie sheet in 1” balls, 2 inches apart. I use a 1 1/8” cookie dough scoop and overfill it a bit to make 8 cookies. Flatten balls slightly, then press down in the middle with your thumb to make a thumbprint. Spoon in a little of your “jam”.
Bake for 10-12 minutes, until the edges get a little brown.
When done, transfer to a rack to cool.
Chocolate Sauce (this makes about 2 cups. Way more than needed for these cookies)
- 1 cup water
- ½ cup cacao powder
- ¾ cup dates (16 medium sized dates)
- ½ cup cashews
- 1 ripe banana
- ½ teaspoon cinnamon
Optional: ½ teaspoon vanilla powder or 1 teaspoon vanilla extract
Add all ingredients to blender and blend on high for 60-90 seconds, until smooth.
Pour into a jar and store in refrigerator for up to 5 days.