Almond Butter Thumbprint Cookies Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
12 mins
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Total Time
27 mins
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Servings
18 cookies
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Calories
87 kcal
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Course
Breakfast
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Cuisine
North American
Almond Butter Thumbprint Cookies Recipe
Description
The Almond Butter Thumbprint Cookies Recipe involves making a date paste by soaking and blending dates then preparing a raspberry chia jam by cooking frozen raspberries with date paste and chia seeds. The cookie dough is created by pulsing oats slightly, then mixing them with the date paste, almond butter, coconut oil, baking soda, salt, and additional chia seeds. The cookies are formed and baked, resulting in a soft, chewy texture with a nutty flavor. The raspberry chia jam adds a fresh, fruity contrast. These cookies work well as a wholesome breakfast treat or a natural sweet snack.
The use of date paste as a sweetener imparts a gentle caramel-like sweetness without refined sugars, while the chia seeds help thicken the jam and add texture. Toasting or pulsing the oats contributes to a tender but sturdy crumb. The almond butter provides moisture and richness, balancing the tartness of the raspberry jam.
Cookies can be stored in the refrigerator or frozen to maintain freshness and appearance. Leftover date paste can be repurposed in smoothies, oatmeal, or yogurt for added sweetness. Adjusting chia seed amounts in the jam helps achieve desired thickness, as absorption varies by brand and seed freshness.
Ingredients
Date Paste
- 6 ounces dates
- ½ cup water hot
Raspberry Chia Jam
- 4 ½ ounces raspberries frozen
- ¼ cup date paste
- ½ tablespoon chia seeds see notes
AB & J Breakfast Thumbprint Cookies
- 1 cup oats
- 1 tablespoon chia seeds
- ¼ cup almond butter
- ¼ cup date paste
- 2 tablespoons coconut oil
- ¼ teaspoon baking soda
- ¼ teaspoon salt sea salt
- almond butter to drizzle
Instructions
Date Paste
- Add boiling water to dates in a bowl, and allow them to sit for 2-3 minutes to soften.
- Add the dates and the water to a food processor bowl, and process until very smooth and the color lightens. This will make slightly more date paste than you need for this recipe, but it is difficult to make less. See the notes section for ideas about how to use the leftovers!
Raspberry Chia Jam
- In a small saucepan, add the raspberries and date paste. Bring to a low boil over medium heat. Stir occasionally for 2-3 minutes and then remove the pot from the heat. Add the chia seeds, mix well, and set aside to thicken.
Almond Butter Thumbprint Cookies
- Preheat your oven to 350 degrees Fahrenheit. Add the oats to a blender and pulse 6-8 times. The oats need to be broken up, but not blended into flour.
- In a large mixing bowl, mix the date paste, almond butter, coconut oil, sea salt, and baking soda. Add the oats and chia seeds, and stir until combined.
- On a parchment paper-lined baking tray, scoop out 1 tablespoon balls of the dough. A small cookie scoop or rounded tablespoon works well for this.
- Press a thumbprint into the center of each ball of cookie dough. A rounded ½ tablespoon makes the perfect-sized hole. Add a heaping ½ tablespoon of jam to the center of each cookie.
- Bake the cookies for 12 minutes and then remove them from the oven. Allow the cookies to cool completely; they will firm up once they have cooled.
- Once the cookies are cooled, you can drizzle them with almond butter. Raw almond butter is easier to drizzle, but you can also spread a little almond butter on top when you're ready to serve.
Notes
- Adjust chia seed quantity in the jam if not thickening enough; older or different brands absorb liquid differently.
- Use leftover date paste to sweeten yogurt, oatmeal, or smoothies to reduce waste.
- For convenience, a store-bought jam naturally sweetened with honey or fruit juice may substitute the homemade jam.
- Freeze the cookies on trays before stacking to keep their shape; cookies last up to 1 week refrigerated or 3 months frozen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 87 kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 87kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 48mg | 2% |
| Potassium | 119mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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