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6.21.17

Lemon Almond Thumbprint Cookies with Cherry Chia Jam {Paleo & Vegan}

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Vegan Egg Free

These chewy lemon almond thumbprint cookies are filled with cherry chia jam and are healthy, paleo, vegan, kid approved, and easy to make.  They taste buttery and decadent but are gluten free and dairy free!

These chewy lemon almond thumbprint cookies are filled with cherry chia jam and are healthy, paleo, vegan, kid approved, and easy to make.  They taste buttery and decadent but are gluten free and dairy free!

I’ve neglected chia in a bad way.  As in, I’ve had chia seeds in my fridge for probably a year, and the bag was still sealed when I rummaged through to finally make some chia jam last week.  My inspiration?  Fresh cherries!  And cookies.

It’s hard for me to go more than a couple of weeks without baking cookies, but this time, I wanted them to be sort of seasonal.

So, this recipe sort of created itself.  Cherry chia jam + cookies = lemon almond thumbprint cookies with cherry chia jam!

These chewy lemon almond thumbprint cookies are filled with cherry chia jam and are healthy, paleo, vegan, kid approved, and easy to make.  They taste buttery and decadent but are gluten free and dairy free!

Admittedly, I concerned myself so intensely with the chia jam itself, that I sort of “assumed” the cookies would work out regardless of the recipe I came up with.

However, I was failing to recall that I had a few goals for these cookies that would pose challenges, as it turned out: 1.) make them vegan 2.) make them lemon flavored and 3.) make them addictingly delicious.  Not just “good”, but truly wow-worthy.

These chewy lemon almond thumbprint cookies are filled with cherry chia jam and are healthy, paleo, vegan, kid approved, and easy to make.  They taste buttery and decadent but are gluten free and dairy free!

Despite the goals, I didn’t concern myself with the actual cookies until after making the jam.

Since I’d never worked with chia seeds before, I wasn’t sure the type of consistency to go for.  When I dove in, I was surprised to see 1.) how fast the chia expands in water (whoa!) and 2.) how thick and perfect the jam was within minutes of cooking!

I was nervous at first, but after it worked so well, I was kicking myself for not making it years ago!

The jam recipe is super simple, and the sweetness/tartness can be adjusted based on your preferences.

I used an immersion blender to smooth out the cherries the jam but this is optional.  You can always mash the cherries another way or use a regular blender to get things smooth as well.

And, by the way – you’re making LOTS more cherry chia jam than you need for the thumbprint cookies, so you’ll be covered for the next couple of weeks, when it comes to jam, anyway.  Think of the cookies a an AWESOME bonus with the jam recipe 🙂

These chewy lemon almond thumbprint cookies are filled with cherry chia jam and are healthy, paleo, vegan, kid approved, and easy to make.  They taste buttery and decadent but are gluten free and dairy free!

Back to the cookies – the ones I assumed would just get up and bake themselves.  I tried 3 times to be exact (good thing I had a lot of jam!) and the final version is pretty darn amazing if I do say so myself.

A combination of creamy nut butter (almond or cashew is best), coconut oil, almond flour, coconut flour, lemon zest AND juice, plus almond extract and pure maple syrup.

Honestly, similarly to the jam, you can JUST make the cookies and call it a day.  But, thumbprints are fun, aren’t they?

These chewy lemon almond thumbprint cookies are filled with cherry chia jam and are healthy, paleo, vegan, kid approved, and easy to make.  They taste buttery and decadent but are gluten free and dairy free!

Yes, I know it’s not December (thumbprints are very holiday-ish I guess) but the fresh cherries and lemon makes them perfect for summer in my opinion!

Did I mention these are great for the kiddos too? Because, yes, they are, shockingly to me, even with the chia seeds!  Are you ready to get started!  Let’s JAM AND BAKE!

Lemon Almond Thumbprint Cookies with Cherry Chia Jam {Paleo & Vegan}

These chewy lemon almond thumbprint cookies are filled with cherry chia jam and are healthy, paleo, vegan, kid approved, and easy to make.  They taste buttery and decadent but are gluten free and dairy free!

Lemon Almond Thumbprint Cookies with Cherry Chia Jam {Paleo & Vegan}

These chewy lemon almond thumbprint cookies are filled with cherry chia jam and are healthy, paleo, vegan, kid approved, and easy to make. They taste buttery and decadent but are gluten free and dairy free!
Author: Michele Rosen
Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: Paleo, Vegan
Servings: 14 -16 cookies
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Did you make this recipe?
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5 from 2 votes

Ingredients

For the Cherry Chia Jam:

  • 3 cups fresh cherries pitted***
  • 2 Tbsp water
  • 1/2 cup pure maple syrup
  • 1/4 cup fresh lemon juice
  • 1/4 cup chia seeds

For the Cookies:

  • 3 Tbsp creamy cashew or almond butter any smooth nut butter will work
  • 1/4 cup coconut oil refined (no coconut flavor) melted but cooled to almost room temp
  • 5 Tbsp pure maple syrup
  • 2 tsp fresh lemon juice
  • grated zest of one lemon - about 2 tsp
  • 1/2 tsp almond extract optional, but adds great flavor!
  • 1 cup fine blanched almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp fine grain sea salt

Instructions

Make the Cherry Chia Jam First*

  1. Heat the pitted cherries with the water, maple syrup and lemon juice**, stirring, over medium heat until it comes to a boil. Add the chia seeds and lower the heat to med-low.  Continue to cook and stir another 10 minutes.

  2. Use an immersion blender or regular blender to smooth out the jam. I used an immersion blender right in the saucepan to make it simple.  If you used the immersion blender, you can continue to simmer after blending another few minutes. 

  3. Allow to cool completely, then store in a tightly lidded jar in the refrigerator for to 2-3 weeks*.

While the jam cools, prepare the cookie dough:

  1. In a medium bowl, combine the almond flour, coconut flour, baking soda and salt, set aside
  2. In a large bowl, whisk together the nut butter, coconut oil, maple syrup, lemon zest and juice, and almond extract until very smooth, then stir in the dry ingredients until a sticky dough forms. Chill the dough for about 20 minutes in the refrigerator or 10 minutes in the freezer, until it's firm enough to be formed into balls.
  3. Preheat your oven to 350 degrees and line a large baking sheet with parchment paper.
  4. Form the cookie dough into 14-16 balls, flattening each one a bit and arranging on the prepared baking sheet. Take your thumb or the back of a 1/2 tsp to make a small indentation in the middle of each cookie, being careful not to break the dough. Spoon about 1/2 tsp of jam into the middle of each cookie.
  5. Bake in the preheated oven for about 12 minutes, until the cookies are set and just beginning to brown. Baking time will vary between 10-14 minutes depending on your oven.
  6. Remove the cookies and allow them to cool for about 5 minutes on the baking sheet, then carefully transfer to wire racks to fully cool. Store leftover cooled cookies loosely covered at room temperature for the first day, then covered in the refrigerator for up to a week. The cookies may be frozen too. Enjoy!

Recipe Notes

*This recipe makes about 16 oz of jam - much more than you need for the cookies! You can store the jam in a tightly lidded glass jar in the refrigerator for 2-3 weeks.
**You can add the minimum amount of maple and lemon, then add more to taste after the jam is done.
***You can use any berries you want, or stone fruits, and frozen should work as well, though you may need to adjust cooking time you thicken the jam.

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

What I Used to Make My Cherry Chia Jam and Lemon Almond Thumbprint Cookies:

These chewy lemon almond thumbprint cookies are filled with cherry chia jam and are healthy, paleo, vegan, kid approved, and easy to make.  They taste buttery and decadent but are gluten free and dairy free!

Want more paleo and vegan sweet treats?  Try one of these!

Banana Blueberry Breakfast Cookies

Soft Chocolate Chip Cookies

Almond Butter and Jelly Cookie Bars

Easy Chocolate Pudding

Tell Me!

Do you still bake in the summer, or give your oven a break?

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Mikey says

    June 21, 2017 at 7:23 am

    I may try this with raspberries! Cherries are too high FODMAP for me, but this is an awesome recipe (as always!)

    Reply
    • Michele says

      June 21, 2017 at 9:29 am

      You can use any berries/fruit you want! I should probably mention that in the post, lol.

      Reply
      • Josephine Sena says

        June 21, 2017 at 11:25 am

        What would the carbs be on these?

        Reply
        • Michele says

          June 22, 2017 at 8:55 am

          I don’t calculate nutrition, but you can use this recipe nutrition calculator to find all the stats: https://www.verywell.com/recipe-nutrition-analyzer-4129594

          Reply
  2. Donna says

    June 21, 2017 at 9:27 am

    Would you be able to use frozen cherries?

    Reply
    • Michele says

      June 21, 2017 at 9:28 am

      Yes I believe so…since there will be more water you’ll need to cook it a bit longer perhaps prior to adding the chia mixture, however I don’t see why it wouldn’t work. I’ve made my non-chia jams with both frozen and fresh berries without problems!

      Reply
      • Donna says

        June 21, 2017 at 9:34 am

        Thank you so much for your answer…can’t wait to try them, they look delicious!!!

        Reply
  3. jada says

    June 21, 2017 at 1:08 pm

    Do you think I could sweeten the cookies with dates instead? They are easier on me than maple syrup.

    Reply
    • Michele says

      June 22, 2017 at 8:41 am

      Yes, definitely. You could make date paste in advance and use the equivalent to sub for the maple 🙂

      Reply
  4. cam says

    June 21, 2017 at 3:46 pm

    Would these work well with storebought jam?

    Reply
    • Michele says

      June 22, 2017 at 8:40 am

      Yes! Absolutely 🙂

      Reply
  5. Emily says

    June 22, 2017 at 10:19 am

    Hehe… my poor family. I do bake in the summer. I’m trying not to do it as much, but sometimes I just can’t help baking a cake or cookies or some bars. I have your Paleo & Vegan brownies to try next, but these also look like a huge winner.

    Reply
    • Michele says

      June 22, 2017 at 5:28 pm

      Baking is fun no matter the season! Hope you like whatever you decide to try 🙂

      Reply
  6. Andrada says

    June 29, 2017 at 3:27 pm

    Michelle, GIRL. What did you do to my taste buds?! I will never be able to have any cookies other than these ever again.

    I am a broke student from the UK and until recently my diet consisted of cheap, greasy pizza, instant noodles and sugary brownies. I have recently decided, however, that I would like to invest a little more in my eating now to save me from dying 15 years sooner than I should if I were to keep my old eating habits going.

    So there goes me, floating around ‘healthy’ people, eating salads and feeling somewhat content. But something was missing. How was I supposed to enjoy life if I couldn’t have cookies…? Every sweet treat in supermarkets had added sugar and all sorts of ingredients that seemed better fit for a chemistry spelling bee. So I logged in on Pinterest one day and then…

    KAPOW!!!

    These cookies. It was love at first sight. I knew I had to try them, and had a feeling they would taste nice, but BOY. OH. BOY.

    I substituted vanilla extract for almond extract and ground almonds for ground flour due to not being able to find the original ingredients. They still somehow tasted like pure magic. I can’t describe the burst of flavour that every bite has, from the tangy-ness (is that a word…?) given by the lemon zest, to the sweetness of the almonds and the zing of the cherry jam, this is pure perfection.

    The only downside is that, when I made them for my boyfriend, it made him blurt out ‘is it too early to propose yet’, which freaked me out a little bit. They should come with a note – careful who you’re making them for! They’ll fall in love with you instantly.

    Thank you so much for making a healthy diet taste so darn amazing. You are not the hero the world deserves, but the hero the world needs. The fact that no animal had to suffer or be mistreated in order to enjoy such wonderful flavours is even more of an added bonus.

    I’ll surely have a look around your blog more! Expect to see more of me, I am most definitely hooked 🙂

    Reply
    • Michele says

      July 4, 2017 at 8:03 pm

      YES!! What a great comment to receive on these cookies. Welcome – I’m thrilled you loved them! Hope you find more recipes you like 🙂

      Reply
  7. Gwen says

    July 13, 2017 at 4:23 pm

    Another great recipe!! I used date paste and they’re fantastic. I’m going to use some of the jam on my grilled chicken tonight.

    Reply
    • Michele says

      July 14, 2017 at 10:56 am

      Sounds great! So glad you liked it and the date paste is a great idea 🙂

      Reply
  8. Esther says

    October 15, 2017 at 5:14 pm

    will lemon curd work in these instead of jam?

    Reply
    • Michele says

      October 17, 2017 at 11:46 am

      Yup that would be great 🙂

      Reply
  9. Jeanie says

    July 5, 2018 at 9:51 am

    Hey there! First of, your blog is absolutely amazing! Every recipe you post is mouth watering! I want to make them all!! But, I’m really craving thumbprint cookies so that’s what I’m making today! My question is does it have to be refined coconut oil or can I used unrefined?

    Reply
  10. Kyra Hirata says

    July 15, 2018 at 10:22 pm

    5 stars
    Delicious for anytime of day!

    Reply
  11. sharon says

    July 30, 2018 at 7:42 pm

    Jeanie I use unrefined almost exclusively, and I think these cookies have enough depth of flavor to handle a little tinge of coconut. I’ll make them today as written subbing only unrefined for refined coconut flour.

    Reply
    • sharon says

      August 1, 2018 at 9:47 pm

      5 stars
      Good grief, I meant coconut oil unrefined; I did make them today (got repurposed for 2 days by 6-yr. old) with unrefined, also used almond flavoring as suggested, reduced maple syrup to 4 Tbs. AWESOME cookie I will make again and again. I think I will add some lemon zest or lime juice to the jam; maybe even chipotle, ’cause I like a little kick. You have spoiled me with this; thanks (I think; I could hurt myself with this one).

      Reply
  12. Tina.pachniak says

    December 14, 2018 at 7:55 pm

    Do you think the leftover jam could be frozen?

    Reply

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Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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