(function(i,s,o,g,r,a,m){i['GoogleAnalyticsObject']=r;i[r]=i[r]||function(){ (i[r].q=i[r].q||[]).push(arguments)},i[r].l=1*new Date();a=s.createElement(o), m=s.getElementsByTagName(o)[0];a.async=1;a.src=g;m.parentNode.insertBefore(a,m) })(window,document,'script','//www.google-analytics.com/analytics.js','ga'); ga('create', 'UA-3506798-104', 'fitcoachcarla.com'); ga('send', 'pageview');
Fit & Rich
With Carla Burns: Millionaire Mom, Speaker, Author & Success Coach
Join My Team Today!

Almond Chia Jam Thumbprint Cookies

Baked Goods
December 22, 2016
Carla Burns


  • ¼ cup coconut oil, melted
  • ½ cup coconut sugar
  • 1 egg
  • 1 tablespoon vanilla extract
  • 2 cups almond flour
  • ¼ teaspoon sea salt
Raspberry Chia Jam:
  • 1 cup fresh raspberries
  • 1 tablespoon chia seeds
  • 1 tablespoon fresh lemon juice
  • honey or maple syrup, to sweeten if desired
  • 1-2 tablespoons filtered water, if needed


  1. Preheat the oven to 350°F
  2. To make the chia jam, place all of the ingredients in a blender and blend until smooth. If you need more liquid for the ingredients to fully combine, add 1-2 tablespoons of water. Place in a glass jar in the refrigerator to allow the chia seeds to expand, at least 1 hour or overnight.
  3. To make the cookies, in a bowl, whisk together the oil, sugar, egg and vanilla. In a separate bowl, mix together the flour and salt. Slowly pour dry ingredients into wet ingredients and mix well.
  4. Scoop the cookie dough into 1 inch balls. Place on a parchment lined cookie sheet. Press a thumbprint in the center of each ball roughly ½” thick. Fill the indent with 1 teaspoon of the chia jam.
  5. Bake the cookies for 10-12 minutes or until slightly browned on the edges. Let cool. Enjoy!
Thank you Food Babe for this yummy recipe!

comments / 0 comments

Leave a Reply

Your email address will not be published. Required fields are marked *