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Masala Chai Thumbprint Cookies with Chia Berry Jam

Created By @thegreatspoonfeed

Serves

12Masala Chai Thumbprint Cookies with Chia Berry JamServes 12

Prep Mins

1515 Mins 30 Mins 45 Mins

Total Mins

30

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Ingredients

  • 1 package of SUNSET® Summer Pop™ Blueberries 
  • 1 package of SUNSET® Summer Delight™ Strawberries
  • ¼ cup water
  • ¼ cup chia seeds 
  • 2 cups almond flour 
  • ¼ cup coconut oil, melted 
  • ¼ cup maple syrup 
  • ¼ teaspoon salt 
  • ¼ tsp ground cinnamon
  • ¼ tsp ground cardamom
  • ¼ tsp ground cloves 
  • Pinch of nutmeg
  • ¼ teaspoon baking powder
  • 1 teaspoon vanilla extract  
  • 1 teaspoon apple cider vinegar
  • Optional: Chai glaze (combine ¼ cup confectioners’ sugar with 1 tablespoon heavy whipping cream or chai until a thick, but runny consistency attained)

Directions

  • Preheat oven to 350°F. Line a baking tray with parchment paper and set aside.
  • Add all berries along with water into a pan over medium-high heat and bring to a simmer. Use a spoon to mash the berries gently until they begin to form a jam. 
  • Add chia seeds. (If the jam is too thick, add 1-2 more tablespoons of water) Mix until well combined. Jam should be thick and not runny. Set aside and allow to cool.
  • In a large mixing bowl, add remaining ingredients. Combine to form cookie dough. 
  • Roll cookie dough in hand to form small cookie dough balls and place each ball on prepared baking tray. Leave 1-inch space between each cookie ball.
  • With a silicone spatula or bottom of a measuring cup, flatten each ball gently. Then, use your finger or the bottom of a measuring spoon to form a hole in the center of the cookie and fill with berry chia jam. 
  • Bake 12-14 minutes until sides of cookies are slightly golden brown.

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