I decided to update the classic Christmas Thumbprint cookie. I am making it with cashew flour and Raspberry Chia Seed Jam. When I grew up we would but frosting inside of the thumbprints. But I decided to fill them with a yummy jam instead. Today is a 2 for 1 recipe. You get the Thumbprint cookies AND Raspberry Chia Refrigerator Jam. (Gotta have the jam recipe to complete the cookies!)
I found something new when I was shopping at Trader Joes. CASHEW FLOUR!! This is the perfect recipe to experiment with it. The flavor is amazing and is more sweet and nutty than almond flour. You will love it! You can pick yourself up a bag next time you are there. If you don’t have access to cashew flour, you can make your own by grinding cashews finely in a blender, food processor or other grinder. You can also substitute almond flour into the recipe cup for cup if you want.
Ingredients
2 cups cashew flour (Can purchase at Trader Joe’s. You can also use Almond Flour)
2 Tablespoons coconut flour
1/4 cup arrowroot powder
1 teaspoon baking powder
1/2 teaspoon salt
1 Tablespoon Stevita stevia
1 egg
1/4 cup coconut oil, melted
1/2 teaspoon almond extract
Directions
- Preheat the oven to 350 degrees. Like a baking sheet with parchment paper
- In a large bowl combine the cashew flour, coconut flour, arrowroot powder, baking powder, salt and stevia
- In a small bowl beat the eggs, coconut oil and almond extract with a hand mixer
- Pour the wet ingredients into the dry ingredients and mix until combined
- Using a cookie scoop, or about 1 Tbs of dough, place on a cookie sheet. Gently press a thumb imprint into each cookie so it will create a little vessel for the jam. If your thumb is sticking to the cookie, just wet your thumb with a little water and that should help
- Put in the oven and bake for 12-14 minutes. Remove from the baking sheet with a small spatula and let cook
- Spoon Raspberry Chia Jam (recipe here) into each indent of the cookies until it is just overflowing
- Store in an airtight container for up to 5 days
- 2 cups cashew flour (Can purchase at Trader Joe's) or use almond flour
- 2 Tablespoons coconut flour
- ¼ cup arrowroot powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 Tablespoon Stevita stevia
- 1 egg
- ¼ cup coconut oil, melted
- ½ teaspoon almond extract
- Preheat the oven to 350 degrees. Like a baking sheet with parchment paper
- In a large bowl combine the cashew flour, coconut flour, arrowroot powder, baking powder, salt and stevia
- In a small bowl beat the eggs, coconut oil and almond extract with a hand mixer
- Pour the wet ingredients into the dry ingredients and mix until combined
- Using a cookie scoop, or about 1 Tbs of dough, place on a cookie sheet. Gently press a thumb imprint into each cookie so it will create a little vessel for the jam. If your thumb is sticking to the cookie, just wet your thumb with a little water and that should help
- Put in the oven and bake for 12-14 minutes. Remove from the baking sheet with a small spatula and let cook
- Spoon Raspberry Chia Jam into each indent of the cookies until it is just overflowing
- Store in an airtight container for up to 5 days
Refrigerator Raspberry Chia Seed Jam
Ingredients
1/4 cup water
1/4 cup birch xylitol
1 cup frozen raspberries, just starting to thaw
3 Medjool dates, pits removed
3 Tablespoons chia seeds
Directions
- In a small saucepan add the water and xylitol and stir on medium high until the xylitol melts. Remove from the heat and let sit until the mixture is warm
- In a blender add the raspberries, dates and xylitol water and blend on high for 30 seconds or until completely mixed through. Depending on the strength of your blender (I have a Vitamix) you may need to blend for longer
- Scoop into a pint sized mason jar or a glass storage container. Stir in the chia seeds
- Place in the refrigerator for at least 2 hours to set the jam
- ¼ cup water
- ¼ cup birch xylitol
- 1 cup frozen raspberries, just starting to thaw
- 3 Medjool dates, pits removed
- 3 Tablespoons chia seeds
- In a small saucepan add the water and xylitol and stir on medium high until the xylitol melts. Remove from the heat and let sit until the mixture is warm
- In a blender add the raspberries, dates and xylitol water and blend on high for 30 seconds or until completely mixed through. Depending on the strength of your blender (I have a Vitamix) you may need to blend for longer
- Scoop into a pint sized mason jar or a glass storage container. Stir in the chia seeds
- Place in the refrigerator for at least 2 hours to set the jam
Need More Christmas Cookie Recipes?
Day 1: Snowballs
Day 2: Date Pinwheels
Day 3: Coconut Cloud Cookies
Day 4: Pistachio Cranberry Icebox Cookies
Day 5: Soft Gingerbread Cookies
Day 6: Cut Out Cookies with Honey Almond Glaze
Day 7: Cashew Raspberry Thumbprints and Raspberry Refrigerator Chia Seed Jam
Day 8: Chai Tea Drop Cookies
Day 9: Walnut Acorn Cookies
Day 10: Spritz Cookies (Sugar-Free)
Day 11: Peanut Butter Coconut Cookies
Day 12: Nutella Stuffed Cookies and Homemade Nutella
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Jan says
Awesome cookie! The jelly is a must! I think a double batch is in order! Thanks again , Dr Meghan
Rachel says
Thank you so much for this recipe… I am putting this on my to make before Christmas list :-) I wanted to link to an interesting post about xylitol…http://www.crunchybetty.com/xylitol-should-we-stop-calling-it-natural
just food for thought because I am wondering about it’s safety for consumption and if it truly is the lesser of two evils. Love your blog!
Dr. Meghan Birt says
Hi Rachel and thanks for commenting-
I read the post on xylitol and I have done a lot of research on xylitol and use it on occasion (as you can tell). But it’s not a major staple in my dessert/ treat recipes. I think one major talking point on xylitol on where it came from and who made it. I agree that 90% of xylitol (and other sugar alcohols) are bad news. They are mass manufactured and come from the corn cobs (mostly GMO corn too). I always buy a high quality brand made from birch bark, never corn. I believe if used every once in a while is totally safe for our consumption! I hope this helps for you!! Can’t wait for you to try the cookies!