Raspberry Thumbprint Cookies {Paleo, Nut-Free Option}

Step 1

Mix dry ingredients in a medium bowl and set aside. In a separate bowl, whisk together the egg or eggs, maple syrup, coconut oil and extracts. Stir the dry ingredients into the wet until a sticky dough forms. Chill dough in the refrigerator for at least 30 mins.

Step 2

Preheat your oven to 350 degrees and line a large baking sheet with parchment paper. Roll dough into 15-18 balls and place on baking sheet. Press your thumb or a 1/4 tsp in the center of each ball, then spoon 1/2 tsp of the jam into each.

Step 3

Bake in the preheated oven for 10-12 mins or until set and beginning to turn light brown. Remove and allow to cool 5-10 mins on the baking sheet, then remove to wire racks to cool completely.

Step 4

In a small saucepan, heat raspberries over medium heat until saucy and bubbling, mashing them with a spoon as they cook (about 3-5 mins).

Step 5

Add the maple syrup, stir, then add the chia seeds and continue to cook and stir, lowering the heat a bit to med-low, for about 5-7 more minutes or until thickened. Remove from heat and allow to cool 5 mins, then transfer to a jar to cool completely.