Tahini & Jam Thumbprint Cookies
These cookies are like a grown-up version of peanut butter and jelly – The iconic sandwich turned into a cookie! With a hint of sesame and filled with raspberry or strawberry jam. They are irresistible & still secretly healthy!
- 65 g coconut oil, melted & cooled (I recommend using odorless)
- 65 g raw tahini
- 100 g coconut sugar
- 1 tsp. vanilla bean paste or vanilla pod deseeded
- 1 large egg, beaten
- 170 g chickpea or gram flour
- ½ tsp. bicarbonate of soda
- ½ tsp. baking powder (gluten-free if required)
- 1 tsp. sea salt or pink Himalayan salt
- 55 g jam (you can use homemade jam, or sugar free)
- A large handful of white chocolate chips (optional)
- ice cold almond (or other) milk or your favourite hot drink
- Pre-heat the oven to 375°F, gas mark 5, 180°C (160°C fan-assisted) and line two baking trays with either a My Relationship with Food silicone baking mat or parchment paper.
- Place the melted, cooled coconut oil in a small bowl with the coconut sugar, tahini and vanilla and mix well before adding in the beaten egg and combining again.
- Into a separate, large bowl place the chickpea flour, salt, bicarbonate of soda and baking powder and mix well. Stir in the wet ingredients and mix until everything is well combined – the mixture will be very sticky at this stage.
- Remove the chilled cookie dough from the fridge and divide the mixture into 14 equally sized balls (if you want to be really precise then, like me, you can weigh each one to ensure they’re exactly the same). Then if using white chocolate chips, you can add at this point. (sometimes I do half the mixture to keep my husband happy).
- Flatten each ball slightly into a circular biscuit shape and place them onto the lined baking trays. Gently press your thumb or index finger into the center to make a well. Then fill with the jam, leaving approximately 3 inches between each cookie as they will spread slightly when baking.
- Place the trays into the preheated oven and bake for 10-11 minutes, or until golden brown around the edges before removing and leaving to cool slightly on the trays before transferring them to a wire rack to cool completely (if you can resist them that long!)
- These cookies are divine when they’re still warm from the oven but they are equally delicious cold and will keep for 1 week if stored in a cool place in an airtight container.
- When making this recipe, I’d LOVE to see how you get on so either send me a photo to firstname.lastname@example.org or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
LISA’S TIP - These cookies are what I consider to be my healthy cookies with the chickpea flour helping to boost the fibre and protein content. I make these extra healthy by using homemade chia seed jam, simple ingredients, your fruits and the superfood secret ingredient chia seed that actually helps to thicken the jam in just 30 minutes, which is full of fiber, antioxidants, and omega-3s. They are so good that they make for such a great breakfast, lunch or after school snack! P.s they are nut-free too! They bake up in a matter of minutes. Move aside sliced bread, there’s a new PB&J alternative in town!