Raw Strawberry Jam Thumbprint Cookie Recipe

Summer is out and autumn is in! There is a slight chill in the air, and the days are getting shorter. The start of autumn also means there is an awesome selection of fruit on sale at the local fruit and veg shop, and it’s hard to turn down what’s left of the taste of summer. The time is ripe for end-of-summer fruits!

It was on one of those “I just need one thing” trips to the grocery store that Jase and I came across a sale on strawberries. It worked out to less than fifty cents a container each! BUT you had to buy them in a box of 15 containers – or approximately 4kilos/8lbs of berries at a time. I thought this seemed like a bit too many strawberries for the two of us to bring home and was ready to pass on them. Jase thought it was a fantastic sale and loaded up not one, but two boxes of berries for a total of 8 kilos/16lbs of strawberries!

A long afternoon in the kitchen later, my Raw Strawberry Jam Thumbprint Cookie recipe was born (along with 5 other recipes we’ll get to later!)

I used to make the cooked version of these as a kid with my mom, and they were one of my favorites. These are equally as good, and the jam is just as gooey and jellied as the sugary stuff. The thumbprint cookie in this recipe is chewy, but you can swap the cookie for the one I made with cacao chips if you’re looking for a bit more bite.

Raw Strawberry Jam Thumbprint Cookies
makes about 16

Jam
1/3 cup diced strawberries
1 tsp lemon juice
2 tsp psyllium husk

• In a small bowl, mash strawberries with the back of a fork or potato masher until broken down.
• Stir in lemon juice and psyllium husk. Set aside to thicken.

Thumbprint Cookie
1 cup raw cashews
1/3 cup almonds
1/4 cup oats
1 tsp lemon zest
1 Tbsp lemon juice
1/8 tsp vanilla powder
3 Tbsp cold-pressed coconut oil

• Process nuts and oats in a food processor until fine.
• Add remaining ingredients and process until mixture forms a dough.
• Roll 1 heaped teaspoon of dough at a time into a ball using your hands. Press in a hole for the jam using the tip of your thumb, and flatten the bottom to finish forming the cookie shape. Continue until all the cookies are formed.
• Freeze 20 minutes to set.
• Remove from freezer and gently scoop a teaspoonful of jam onto each thumbprint cookie.
• Keep refrigerated until serving.