Strawberry Chia Jam Thumbprint Cookies

So you want cookies… but also want to feel like someone who reads ingredient labels and says things like “naturally sweetened” without irony?

Perfect. These Strawberry Chia Jam Thumbprint Cookies are buttery (without being heavy), sweet (without being ridiculous), and filled with glossy strawberry chia jam that makes them look way fancier than they actually are.

They’re soft, slightly nutty, and have that cute little jam center that screams, “Yes, I bake charming things on weekends.”

Let’s make cookies that look bakery-level but are secretly low-effort.

Why This Recipe is Awesome

First: the strawberry chia jam. It’s naturally thickened with chia seeds, so no weird preservatives or sugar overload. Just fruit doing its thing.

Second: the cookie base is simple and wholesome. Slightly crisp on the edges, soft in the center, and sturdy enough to hold that jam without collapsing under pressure.

Third: they’re adorable. Thumbprint cookies have personality. They’re not flat and boring — they’ve got dimension.

Also:

• Naturally sweetened
• No complicated steps
• Freezer-friendly
• Impresses people way more than it should

And honestly? It’s hard to mess these up. Even I didn’t manage to ruin them. That says a lot.

Ingredients You’ll Need

For the Strawberry Chia Jam:

• 1 cup fresh or frozen strawberries
• 1–2 tablespoons maple syrup or honey
• 1 tablespoon chia seeds
• 1 teaspoon lemon juice

For the Cookies:

• 1 ½ cups almond flour
• ¼ cup oat flour (or more almond flour)
• ⅓ cup maple syrup or honey
• ¼ cup melted coconut oil or softened butter
• 1 teaspoon vanilla extract
• ¼ teaspoon baking soda
• Pinch of salt

Simple ingredients. Nothing mysterious. No “what even is that?” moments.

Step-by-Step Instructions

1. Make the Jam First

Add strawberries to a small saucepan over medium heat. Cook for about 5–7 minutes, stirring occasionally, until they break down.

Mash them with a fork. Stir in maple syrup and lemon juice.

Remove from heat and mix in chia seeds. Let it sit 10–15 minutes to thicken. It will look runny at first — trust the chia.

2. Preheat & Prep

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

3. Make the Cookie Dough

In a bowl, mix almond flour, oat flour, baking soda, and salt.

Add maple syrup, melted coconut oil, and vanilla. Stir until a soft dough forms.

If it feels too sticky, chill it for 10–15 minutes.

4. Form the Cookies

Scoop tablespoon-sized portions and roll into balls. Place on the baking sheet.

Use your thumb (or the back of a spoon) to gently press an indent into the center of each ball.

5. Add the Jam

Spoon a small amount of strawberry chia jam into each indentation.

Don’t overfill. We want cute centers, not jam explosions.

6. Bake

Bake for 10–12 minutes until edges are lightly golden.

They will be soft when they come out — that’s normal.

7. Cool Completely

Let cookies cool on the baking sheet for at least 10 minutes before moving.

They firm up as they cool. Patience = intact cookies.

Common Mistakes to Avoid

Overfilling the jam.
More jam sounds like a good idea. It’s not. It will spill everywhere.

Skipping the chill time (if dough is sticky).
Warm dough spreads too much.

Not letting the jam thicken.
Chia needs time to work its magic.

Overbaking.
They should look slightly underdone in the center. They’ll finish setting as they cool.

Pressing too hard when making the thumbprint.
You want an indent, not a cookie crater.

Alternatives & Substitutions

• Different fruit? Use raspberries, blueberries, or mixed berries.
• Nut-free? Swap almond flour for sunflower seed flour.
• Extra texture? Add chopped nuts to the dough.
• Citrus twist? Add lemon zest to the cookie base.
• Chocolate mood? Drizzle melted dark chocolate over cooled cookies.

Personally, I love using raspberry jam for a slightly tangier version. It feels fancy with minimal effort.

FAQ (Frequently Asked Questions)

Can I use store-bought jam?
Yes. Just choose one with minimal added sugar if you want to keep it wholesome.

Why did my cookies spread too much?
Your dough was likely too warm or too oily. Chill it next time.

Can I freeze these?
Absolutely. Freeze in an airtight container for up to 2 months.

Are they gluten-free?
Yes, if you use certified gluten-free oat flour.

Can I make them vegan?
They already are, as long as you use maple syrup instead of honey.

Why are they soft at first?
They firm up as they cool. Don’t panic.

Can kids help?
Yes! Making thumbprints is basically edible arts and crafts.

Final Thoughts

Strawberry Chia Jam Thumbprint Cookies are cute, wholesome, and surprisingly impressive. They look like you put in serious effort… but you didn’t. And we love that.

Soft cookie. Sweet-tart jam center. Slightly nutty flavor.

Bake them for a gathering, snack on them with tea, or just stand in your kitchen eating one straight off the tray.

Now go make cookies that have personality. You’ve earned it. 🍓