top of page

Chia jam thumbprint cookies

This shortbread has been such an easy base for squares and pie bars, but I hadn’t actually made it into cookies yet. And this chia jam is the easiest way to level up any breakfast with a hit of berries, so the two felt like they were meant to be together!

These cookies just have a few simple ingredients and are completely plant-based, making them a party pleaser. And these days, I’d say they’re the perfect accompaniment for your own personal party, too. I won’t lie; I ate three today.

The jam will definitely give you some leftovers and I’m sure you’ll put them to good use. Feel free to use a different berry or another type of fruit; I’m just a sucker for wild blueberries and always seem to have a bag of them in my freezer. If you want to make them autoimmune protocol-friendly, use a different jam option and keep the base the same!

Keep the cookies in the fridge and they’ll last all week. Looking for more cookie suggestions? I feel like such a cookie monster these days. Check out my chocolate-cherry tahini cookies or ginger-molasses ones with a secret healthy ingredient.

Chia jam thumbprint cookies

Prep Time 20 mins

Cook Time 10 mins

Course: Dessert

Servings: 15 cookies



¾ cup coconut flour

¼ cup arrowroot starch

¼ tsp salt

½ cup coconut oil softened

¼ cup maple syrup


1 cup frozen blueberries

1 Tb chia seeds

1 Tb lemon juice

Optional glaze

1.5 Tb coconut butter

½ Tb coconut oil

1 tsp honey


  1. Preheat oven to 350ºF and line a baking sheet with parchment paper.

  2. In a small saucepan, heat blueberries over medium-low heat, stirring occasionally, until they start to simmer and burst, about 5 minutes.

  3. Remove from heat, stir in the chia seeds and lemon juice, and allow to sit until thick. You can put it in the fridge to firm up while making the cookie dough.*

  4. Whisk together the coconut flour, arrowroot starch and salt.

  5. Mix in the coconut oil and maple syrup until completely smooth.

  6. Roll dough into tablespoon-sized balls and flatten slightly.

  7. Make a thumbprint (or use your index finger to gently make a divot) in each cookie.

  8. Spoon jam into each cookie.

  9. Bake 10 minutes, until the edges begin to turn golden.

  10. Remove from oven and allow to cool completely. Store in the fridge.

  11. Optional: Melt coconut butter and oil on the stove or in the microwave. Stir in honey. Drizzle over each cookie. This works best after the cookies have cooled completely, or have been chilled in the fridge, as the glaze will harden quickly.


*You will have extra jam; this makes an excellent topper for toast, yogurt, or oatmeal.


bottom of page