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Matcha Thumbprint Cookies with Raspberry Chia Jam Recipe

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★★★★★

4.1 from 191 reviews

Delight in these vibrant and wholesome Matcha Thumbprint Cookies with Raspberry Chia Jam, perfect for a festive treat. Made with a nuttier whole grain or almond flour base, infused with earthy matcha, and topped with a naturally sweetened raspberry chia jam, these cookies are both visually stunning and deliciously nutritious.

Ingredients

Scale

For the Cookies:

  • 1 ½ cups whole grain flour or almond flour
  • 2 tsp matcha powder (culinary grade)
  • 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 (adjust to taste)
  • 1 ½ tbsp chia seeds
  • 1 tsp fresh lemon juice (optional)

Instructions

  1. Make the Raspberry Chia Jam: In a small saucepan over medium heat, add the raspberries. Cook for 5–7 minutes, stirring occasionally until the berries break down. Mash with a fork for a smoother texture. Stir in the chia seeds and maple syrup or honey to taste. Add lemon juice if desired. Lower the heat and simmer for 2–3 minutes until thickened. Remove from heat and cool.
  2. Prepare the Cookie Dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together 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 add dry ingredients and mix to a soft dough.
  3. Shape the Cookies: Scoop tablespoon-sized portions of dough, roll into balls, and place spaced 2 inches apart on the baking sheet. Press a small well in the center of each ball using your thumb or the back of a spoon, being gentle to avoid cracks.
  4. Fill and Bake: Spoon about ½ teaspoon of the cooled raspberry chia jam into each thumbprint well. Bake for 10–12 minutes until edges turn slightly golden. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  5. Serve and Enjoy: Enjoy these beautiful and flavorful cookies once cooled. Store leftovers at room temperature in an airtight container for up to 3 days, refrigerate for up to a week, or freeze for longer storage.

Notes

  • Use almond flour for a gluten-free option.
  • Adjust the sweetness of the jam by adding more or less maple syrup or honey.
  • Make sure coconut oil or butter is softened for easy mixing.
  • Do not overfill the thumbprint wells to avoid jam spilling during baking.
  • Cookies keep well refrigerated or frozen; thaw before serving.

Keywords: Matcha cookies, Thumbprint cookies, Raspberry chia jam, Gluten-free cookies, Healthy desserts, Festive cookies, Vegan option

Find it online: https://foodiecara.com/matcha-thumbprint-cookies-with-raspberry-chia-jam-recipe/