Mother’s Day is right around the corner, and what better way to to show your mom some love than freshly baked homemade cookies? I’m planning to make a batch of these yummy thumbprint cookies for my sweet and strong mom. These cookies are soft, delicate and go perfect with breakfast-in-bed, brunch or afternoon tea. They make a great after dinner dessert too. You can feel good about stuffing your mama (and yourself) with these gorgeous cookies because they are full of whole grains and plant-based protein.
The center of each cookie is filled with Bonne Maman raspberry preserves. Bonne Maman preserves are made with all natural ingredients and feature the finest quality whole fruits. They are non-GMO Project Verified, have no high fructose corn syrup, no artificial coloring or no preservatives added. And here is a fun little fact – did you know “Bonne Maman” means Grandmother or Granny? How perfect for Mother’s Day is that?
You can also fill the center of the cookies with my recipe for no-bake berry chia jam. Either will work great.
If you give this cookie recipe a try, please let me know by leaving a comment and rating it! And don’t forget to take a picture and tag it @eatingbyelaine and #eatingbyelaine on Instagram so I can see your cookies!Print
These gluten-free and vegan cookies are the perfect delicious and delicate treat anytime of day. I enjoy them for breakfast on-the-go on busy mornings or as an after dinner treat. I also love to munch on them with a cup of tea. They are kid-friendly and easy to make.
- 1 1/4 cup almond meal or almond flour
- 1/3 cup chickpea flour
- 1/4 cup ground flaxseed
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup raw, unsalted nut or seed butter (you can use roasted but I prefer raw – my favorite is almond butter)*
- 1/2 cup maple syrup
- 1 teaspoon pure vanilla extract
- 20 teaspoons Bonne Maman raspberry preserves
- 1/3 cup raw, unsalted nut or seed butter for drizzling (optional)
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
- In a large mixing bowl combine dry ingredients (flours, flaxseed, baking powder and salt). Stir in the wet ingredients (nut or seed butter, maple syrup, vanilla extract). Once a smooth dough has formed, using a retractable cookie scoop (1 tablespoon size), scoop out the dough onto the prepared baking sheet leaving about 2 inches between each cookie. You should have about 20 balls just smaller than the size of golf balls. Lightly wet your hands and roll the scooped dough into perfect balls. Then using a wet thumb, gently press your thumb into the center of each cookie dough ball to form a small circular well. Add about one teaspoon of the jam into each well.
- Bake for 11 minutes until the cookies are lightly golden. Let the cookies cool on the baking sheet for 10 minutes.
- Optional: Spoon the nut or seed butter into a plastic bag and snip off one corner (tiny snip). Pipe the nut or seed butter over the cookies in a zig-zag pattern. I recommend using the same nut or seed butter that you use in the cookie batter.
- Carefully transfer the cookies to a cooling rack to completely cool. Store leftover cookies in an airtight container in the refrigerator for up to 1 week. Or, store in the freezer for up to 3 weeks.
* Make sure whatever nut or seed butter you are using is fresh and runny (not dried out and hard). A fresh, new refrigerated jar works best. Just make sure you stir the new jar first to distribute the oil on top evenly. My favorite choice is raw, creamy almond butter from Trader Joe’s.
- Category: Dessert
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