Matcha Thumbprint Cookies with Raspberry Chia Jam Recipe
Delight in these festive Matcha Thumbprint Cookies, featuring a vibrant green matcha-infused dough and a jewel-like center of homemade raspberry chia jam. This wholesome recipe combines whole grain or almond flour with natural sweeteners, creating a deliciously earthy and sweet cookie that’s perfect for holiday gatherings or anytime you crave a nutritious treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 18 cookies 1x
- Category: Dessert, Snack, Cookies
- Method: Baking
- Cuisine: Japanese-inspired, Fusion
- Diet: Vegetarian
Ingredients
Scale
For the Cookies:
- 1 ½ cups whole grain flour or almond flour
- 2 tsp culinary grade matcha powder
- ¼ tsp sea salt
- ½ cup coconut oil or unsalted butter, softened
- ⅓ cup maple syrup or honey
- 1 tsp pure vanilla extract
For the Raspberry Chia Jam:
- 1 cup fresh or frozen raspberries
- 1–2 tbsp maple syrup or honey
- 1 ½ tbsp chia seeds
- 1 tsp fresh lemon juice (optional)
Instructions
- Make the Raspberry Chia Jam: In a small saucepan over medium heat, add the raspberries and cook until they start to break down, about 5–7 minutes, stirring occasionally. Mash the berries with a fork for a smoother texture. Stir in chia seeds and maple syrup or honey to taste. Optionally add lemon juice for brightness. Simmer gently for 2–3 minutes until thickened. Remove from heat and cool completely to allow further thickening. Set aside.
- Prepare the Cookie Dough: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, matcha powder, and sea salt. In a separate large bowl, beat softened coconut oil or butter with maple syrup or honey and vanilla extract until creamy. Gradually combine the dry ingredients into the wet mixture and mix until a soft dough forms.
- Shape the Cookies: Scoop out tablespoon-sized portions of dough and roll into balls. Arrange on prepared baking sheet spaced about 2 inches apart. Gently press a thumb or the back of a spoon into the center of each ball to create a well, being careful not to crack the dough.
- Fill and Bake: Fill each thumbprint cavity with approximately ½ teaspoon of the cooled raspberry chia jam. Bake in the oven for 10–12 minutes, until edges are lightly golden. Remove from oven and cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
- Serve and Enjoy: Once cooled, serve these vibrant, flavorful cookies as a striking addition to any holiday dessert tray or as a wholesome everyday treat.
Notes
- The raspberry chia jam can be made ahead and stored in the refrigerator for up to one week.
- You may substitute almond flour with whole grain flour for a different texture and flavor.
- Maple syrup and honey are interchangeable for sweetening according to preference.
- For a vegan version, use coconut oil and maple syrup.
- Be gentle when pressing the thumbprint wells to avoid cracking the cookie dough.
- Cookies keep well in an airtight container at room temperature for up to 4 days.
Keywords: Matcha cookies, thumbprint cookies, raspberry chia jam, healthy cookies, holiday cookies, vegan cookies option, natural sweetener cookies
