Berry Almond Thumbprint Cookies!
These thumbprint cookies have a deliciously soft texture which makes them perfect for little people with few teeth. They are suitable for children aged 1 and above. While our cookies ended up slightly larger than anticipated (and spread into one another – oops!), they really can be made into any size, just bear in mind when cooking that they will spread.
We made a berry chia jam, for a nice boost of omega-3 containing chia seeds and without the sugar, but you could make any flavoured chia jam or use regular jam as you wish.
I recommend starting with 1/3 cup sweetener and assessing sweetness before adding more. 1/2 cup of honey does make quite a sweet, honey flavoured biscuit and especially for young tastebuds that level of sweetness may not be required.
Also, remember that honey is not suitable for children under the age of 1 due to the risk of botulism.
If you try our berry almond thumbprint cookies make sure to take a photo and tag us on Instagram!
Berry Almond Thumbprint Cookies
- Author
- Nourishing Group Kitchen
- Prep Time
- 40 minutes
- Cook Time
- 40 minutes
- Servings
- 12-18
- Category
Snacks
Ingredients
- 1 cup wholemeal spelt flour
- ½ cup almond meal
- 1 tsp vanilla extract
- 1 egg white
- 2 tbsp coconut oil, defrosted
- 1 tsp corn flour
- 1 tsp baking powder
- 1/3-1/2 cup honey or maple syrup (depending on desired sweetness)
- Berry Chia Jam: 4 x Nourishing Bubs Strawberry Blocks
- 4 x Nourishing Bubs Plum Blocks
- ½ cup mixed frozen berries (or any berries of your choice)
- 1 tsp vanilla extract
- 2 tbsp chia seeds
Directions
- To make Chia Jam: Place Nourishing Bubs blocks, chia seeds, frozen berries and vanilla in a small saucepan over medium heat. Stir occasionally to allow purees to defrost and frozen berries to defrost and soften. Cook for approximately 10 – 15 minutes until mixture thickens and berries can be mashed up. Remove from heat and allow to cool.
- To make Cookies: Place flour, almond meal, corn flour and baking powder in a medium bowl and mix to combine.
- Make a well in the middle and pour in honey, coconut oil and egg white. Mix to combine.
- Place mixture in fridge for 30 minutes to 1 hour to firm up. Remove from fridge and roll heaped teaspoons of mixture into balls and place on lined baking tray, well spaced.
- Slightly flatten mixture and put thumbprint in the middle of each cookie.
- Then fill with a teaspoon of berry chia jam.
- Place in preheated 180ºC oven and bake for 20-25 minutes or until golden brown.