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Cranberry Thumbprint Cookies

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Our Cranberry Thumbprint Cookies are not only gluten-free and dairy-free but include a jam center made with fresh, organic cranberries and chia seeds.  Sounds intense but these lightly sweetened and slightly tart cookies were ready to pop in the oven in under 15 minutes.  Super easy and include the benefits of cranberries and chia – now that’s a cookie folks!  

Cranberry Thumbprint Cookies DSC_0168

Benefits of Chia Seeds:

  • Rich in Omega-3 fatty acids.
  • Rich in antioxidants – so much so that these tiny little seeds can be stored for long periods without going rancid. 
  • High in fiber.
  • A nutritious egg substitute for baking due to their gel-forming action.Cranberry Thumbprint Cookies

Benefits of Cranberries:  

According to Chris Kilham – The Medicine Hunter – cranberries are one of North America’s most important superfoods. 

  • Cranberries are rich in antioxidants and have anti-inflammatory properties.
  • Cranberries have a regenerative effect on the body, helping to slow aging.
  • Cranberries help reduce urinary tract issues.

Organic Cranberries

 

 

 

Cranberry Thumbprint Cookies
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Cranberry Jam
  1. 1.5 cups fresh, organic cranberries
  2. 1/4 cup water
  3. 1/2 teaspoon cinnamon
  4. Scant 1/8 teaspoon ground clove
  5. Scant 1/8 teaspoon ground ginger
  6. 1 teaspoon orange zest
  7. small pinch of salt
  8. 3 tablespoons maple syrup
  9. 1 tablespoon chia seeds
  10. 1 teaspoon arrowroot powder
Cookies
  1. 1 cup almond meal
  2. 1/4 cup pecan meal (basically very finely chopped pecans - I buzzed my pecans in a coffee grinder but had to be careful not to grind into pecan butter)
  3. 3/4 cup gluten-free oat flour (to keep these grain-free, use 3/4 cup almond flour instead of oat flour)
  4. 1/4 teaspoon fine sea salt
  5. 1/2 teaspoon baking soda
  6. 1/3 cup coconut palm sugar
  7. 1/4 cup maple sugar (I found organic maple sugar at Trader Joe's)
  8. 3 tablespoon organic coconut oil, melted
  9. 1 teaspoon pure vanilla
  10. 1 chia egg: 1 tablespoon ground chia seeds (ground in coffee grinder) with 3 tablespoons water. Set aside for a couple of minutes before using.
Instructions
  1. Preheat oven to 350 degrees F.
Make Cranberry Chia Jam
  1. Using a small saucepan, add cranberries, water, spices, orange zest, pinch of sea salt and maple syrup.
  2. Bring to a boil, reduce heat and simmer 2-5 minutes. Remove from heat.
  3. Use an immersion blender to break up cranberries (I like my jam with small pieces of cranberry, but feel free to blend away)
  4. Add chia seeds and arrowroot powder. Stir until well combined.
Cookie Dough
  1. In a small bowl, combine 1 tablespoon ground chia seeds to 3 tablespoons water and set aside for a couple of minutes.
  2. In a small bowl combine coconut oil, coconut palm sugar, maple sugar, vanilla and chia "egg."
  3. In a medium size bowl, combine almond meal, pecan meal (pieces), oat flour, salt and baking soda. Whisk until well combined.
  4. Add liquid to dry and stir until dough forms.
  5. Roll dough into balls and press with your thumb or back of a spoon creating space for your jam.
  6. Place about 1/2 teaspoon of your Cranberry Chia Jam in the thumbprint of each cookie.
  7. Bake at 350 degrees for about 12-15 minutes.
  8. ENJOY!
Notes
  1. vegan, gluten-free, dairy-free
  2. All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.
https://goofyfootfoods.com/

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