Summer Berry Thumbprint Cookies

Full of the flavours of summer in a delicious almond flour biscuit...these really can't be beat!

These fantastic gluten-free treats are the perfect fun baking idea over the half-term break. These cookies literally need you to get your hands messy so great for children young and old.

This also uses a twist on our super simple no added sugar jam recipe for the filling so why not make a bit extra to top off some overnight oats as well

Difficulty: Easy
Time: 60 mins
Servings: 15
Calories: 84

Dairy Free
Gluten Free
No added sugar
Source of fibre
Sugar alternatives
Vegan
Vegetarian

Ingredients

For the cookies

110g Almond Flour
50g Plant Based Spread
2 tbsp Agave Syrup
Pinch Of Salt
1 tsp Vanilla Essence

For the jam

290g Fresh or Frozen Mixed Berries
2 tbsp Chia Seeds
1 tbsp Lemon Juice
Agave To Sweeten (if needed)

Instructions

Step 1:

Start by making your jam. You can of course use a no added sugar ready made jam here, but our recipe is so tasty and easy you should definitely give it a go to.

Put the fresh frozen fruit in a pan over a medium heat and watch as your fruit starts to break down. This should happen fairly quickly, but continue to heat until the fruit is really heated through and bubbling away nicely.

Step 2:

At this point you could break the fruit pieces down a bit further with the back of a spoon but this jam will be beautifully chunky with fruit.

Now add the chia seeds and lemon juice and stir till they are fully combined. If you are going to add any sweetener this is the time to do it, so taste and add if necessary but be careful as it will be very hot!

Step 3:

Next you need to remove the pan from the heat and allow to cool. You will notice the jam starts to thicken really quickly as the chia seeds work their magic.

Whilst your jam thickens up let’s make the cookies. Preheat your oven to 180•C and line a baking tray with parchment paper.

Step 4:

Mix the almond, spread, salt and essence gradually together in a bowl. It might take a little while to form but don’t be tempted to add anything else to bind it as the almonds will do their job.

Take a small amount of your dough and roll in your hands to form a ball. Place 15 with enough space between them on a baking tray (you might want to use more than one baking tray here as they do spread a bit).

Step 5:

Now comes the fun part, using your thumb, press down on each one to make an indent in the cookie. Add some of your tasty mixed berry jam to each indent and then pop in the oven for about 11 minutes.

Step 6:

Allow to cool slightly then remove onto a cooling rack and cool fully. There you have it, some delicious jammy summer-filled treats!

Enjoy x