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
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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