Raw Blueberry Chia Jam Thumbprint Cookies
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.
Servings: 18 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
- ¼ cup raw buckwheat groats
- 1 cup pitted and packed Medjool dates
- ½ teaspoon ground cinnamon
To Make the Blueberry Chia Jam
Soak the medjool dates in warm water for 15 minutes. Strain off water.
Add ¾ 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 ¼ 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.