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Maqui Jam Thumbprint Cookies Recipe

These crunchy cookies have a festive feel and are made with all good ingredients.


1 cup finely chopped Walnuts

1 cup Whole Wheat Flour

1/2 cup Coconut Sugar

1 Tbsp ground Flaxseed Powder

1/3 cup Coconut Oil

1 tsp Vanilla Extract

3 Tbsp Almond Milk

1 cup Strawberries, trimmed and diced

8 large Medjool Dates, pitted

1 Tbsp fresh Lemon Juice

2 tsp Navitas Organics Maqui Powder


In a food processor, briefly blitz the walnuts until a coarse flour has formed. Pour the ground walnuts into a separate bowl. Add the flour, coconut sugar and flaxseed to the processor, and blitz to combine. Add the coconut oil, vanilla and almond milk, and process just until the ingredients are incorporated, stopping the machine and scraping down the sides and bottom if needed to fold in any loose flour. Add the ground walnuts and process until just combined. Wrap the dough in plastic and refrigerate for 30-60 minutes.

While the dough is chilling, make the jam: In a food processor, combine the strawberries, dates, lemon juice, and maqui powder, and puree. Refrigerate until ready to use.

When the dough is fully chilled, preheat the oven to 375° F. Spray a baking sheet with cooking spray. A tablespoon at a time, roll the dough into balls and place on the sheet about one inch apart. With your index or ring finger, make an indent in the center of each ball. Bake for 15-20 minutes or until cookies are golden-brown. Let cool for a couple minutes on the pan, then transfer the cookies to a wire rack for 20 minutes. Spoon in a small amount of jam (about 1/2 tsp) into the cavity of each cookie before serving.

Makes 30 cookies


Submitted by Julie Morris