Blueberry Chia Thumbprint Cookies 🫐

Name: Blueberry Chia Thumbprint Cookies 🫐
Prep time: 25 min
Cook time: 16 min
Total time: 41 min
Yield: 12 servings
Ingredients: 1 Cup Blueberries; 1 Tbsp Chia Seeds; 2 Tsp Lemon Juice; 1/2 Tsp Vanilla; Sweetener - To Taste; 1 Cup Old Fashioned Oats; 3/4 Cup Almond Flour; 1/3 Cup Walnuts - Chopped; 1 Tsp Cinnamon; 1/2 Tsp Baking Powder; 1/4 Tsp Salt; 1/4 Cup Butter - Melted; 2 Tbsp Maple Syrup (Sugar Free); 1 Large Egg; 1 Tsp Vanilla

Prep: 25 min Cook: 16 min Total: 41 min Serves: 12 3 views

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Desserts Cookies

With a delightful chewiness and a comforting crunch from the walnuts, these cookies are a true treat for any time of day. The blueberry chia jam at the center bursts with fruity flavor, perfectly complementing the wholesome oat base. Ideal for afternoon tea or a sweet snack, they bring a touch of homemade warmth to your kitchen. Health-conscious bakers and berry lovers alike will appreciate this delicious blend of taste and nutrition in every bite.

Ingredients

1 Cup Blueberries
1 Tbsp Chia Seeds
2 Tsp Lemon Juice
1/2 Tsp Vanilla
Sweetener - To Taste
1 Cup Old Fashioned Oats
3/4 Cup Almond Flour
1/3 Cup Walnuts (or Pecan) - Chopped
1 Tsp Cinnamon
1/2 Tsp Baking Powder
1/4 Tsp Salt
1/4 Cup Butter - Melted
2 Tbsp Maple Syrup (Sugar Free)
1 Large Egg
1 Tsp Vanilla

Directions

Make the blueberry chia jam. Place the blueberries in a small saucepan over medium-low heat. Cook for about 5–7 minutes, stirring occasionally, until they soften and release their juices.
Gently mash the blueberries with a fork or potato masher. Leave a few small pieces of berry for texture.
Remove from the heat and stir in the chia seeds, lemon juice and vanilla. Taste and add sugar-free sweetener if desired.
Let the jam stand for 10–15 minutes until thickened. Refrigerate while you prepare the cookies.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine the rolled oats, almond flour, chopped nuts, cinnamon, baking powder and salt.
In a separate bowl, whisk together the melted butter, sugar-free maple syrup, egg and vanilla.
Pour the wet ingredients into the oat mixture and stir until a thick, slightly sticky dough forms.
Let the dough rest for 5–10 minutes. This gives the oats time to absorb some of the moisture and makes the cookies easier to shape.
Scoop approximately 1½ tablespoons of dough for each cookie and roll gently into balls.
Place the balls on the prepared baking sheet and gently flatten each one into a thick cookie, about ½ inch thick.
Use your thumb or the back of a small measuring spoon to make a fairly deep indentation in the centre of each cookie.
Spoon approximately 1 teaspoon of blueberry chia jam into each indentation. Don't overfill them, as the jam will spread slightly as it heats.
Bake for 13–16 minutes, until the bottoms and edges are lightly golden and the centres are set.
Leave the cookies on the baking sheet for 10 minutes before transferring them to a cooling rack. Almond-flour cookies are delicate when they're hot but firm considerably as they cool.
Cool completely and add a tiny extra spoonful of blueberry chia jam to the centres if you'd like them to look especially juicy.