Just 6 plant-powered ingredients and a bit of prep work stand between you and these raw blueberry chia jam thumbprint cookies. These sweet treats are essentially a naturally sweetened, vegan, and gluten-free version of a classic thumbprint cookie. Simple methods and whole foods ingredients come together to create special, bite-size treats.
If I had a dollar for every time I changed the idea for this cookie recipe, I’d have $3.
What started out as Raw Blueberry Chia Jam Sandwich Cookies became Raw Blueberry Chia Jam Mini Pies became Raw Blueberry Chia Jam Thumbprint Cookies. Same flavors, same ingredients, different formats. Yes, I actually remade these three times. A perfectionist? Me? Never. Okay, okay. Always. I’m working on it. Om. Ω.
Why the triple switch? Well, the sandwich cookie idea was a blueberry-chia-jam-oozing
hot raw mess, and the mini pies traversed into mini key lime pie wannabe territory. However, the thumbprint cookies? They hit the recipe sweet spot… at least in my book.
I mean, check out that garnet-hued blueberry jam and caramel cookie base. I’ve got one word and it starts with YU and ends with MMM.
To make these Raw Blueberry Chia Jam Thumbprint Cookies, you’ll need just six ingredients.
For the crust, you’ll toss pecans, buckwheat groats, dates, and cinnamon into a food processor. Then, you’ll divide the mixture, roll each piece into a ball, and press in the center to create a thumbprint. The jam is a simple, plant-based mixture of fresh blueberries, medjool dates, and chia seeds. The chia seeds thicken the blueberry-date mixture and allow it to become a jam without the need to add heat. Once your jam has set, you’ll drop a dollop into each thumbprint cookie, and that’s it. The rest is delicious history that is likely to repeat itself… cookie by cookie.
Raw Blueberry Chia Jam Thumbprint Cookies
For Blueberry Chia Jam
- 1 cup fresh blueberries, divided
- 2 Medjool dates, pitted (more or less, to taste)
- 2 tablespoons chia seeds
For the Cookies
- 1 cup raw pecans
- 1/4 cup raw buckwheat groats
- 1 cup pitted and packed Medjool dates
- 1/2 teaspoon ground cinnamon
To Make the Blueberry Chia Jam
- Soak the medjool dates in warm water for 15 minutes. Strain off water.
- Add 3/4 cup fresh blueberries and the soaked dates to a blender. Blend on high for 2-3 minutes.
- While the mixture is blending, roughly mash the other 1/4 cup of blueberries with the back of a fork.
- Pour the blueberry-date mixture into a container. Stir in the mashed blueberries and the chia seeds. Refrigerate for at least 1 hour to thicken.
To Make the Cookies
- Add the pecans, buckwheat groats, dates, and cinnamon to a food processor. Pulse 5-10 times and then process for 2-3 minutes or until the mixture begins to roll into a ball within the food processor.
- Line a baking pan with parchment paper.
- Divide the pecan mixture into about 18 pieces. Roll each piece into a ball, place on the pan, and press your thumb into the center to create a thumbprint. Transfer the cookies to the freezer for 30 minutes to set.
- Once the cookies have set, remove the pan from the freezer and fill each "cookie" with a small spoonful of the blueberry chia jam.
- Store the cookies in the refrigerator or freezer. If you store them in the freezer, let them sit at room temperature for 5-10 minutes to thaw the jam before serving.