Chocolate Berry Thumbprint Cookies

It’s the weekend.. so obviously that means it’s time for a spot of cookie baking! For me, the concept of thumbprint cookies makes it really simple to create some really cute sweet treats, without having to spend ages cutting out intricate shaped biscuits. I can’t tell you the amount of times that I’ve had a really cool idea of some delicate biscuit shapes, only for them to kinda’ fall apart and result in being slightly misshapen when they emerge from the oven. These are so quick and easy to throw together, they’re sweet, chocolatey and fruity all at the same time! Chocolate and berry is one of my upmost favourite combinations because the burst of fruitiness breaks up the rich chocolate flavour and compliments it beautifully! 

If you’re looking for something simple and fun to bake with children, then these would be something that I would recommend. You can also get creative with. the jam filling and change up the fruit to try out different flavours. Personally, I think that I will always be a firm raspberry jam lover through and through; but you could experiment with other berries, blackcurrant, orange .. and I’ve even seen some pomegranate jams around recently! I’ve also added in some of the Arctic Berries freeze dried berry powder in here for an extra kick of berry flavour and antioxidants. These powders are amazing for everyday recipes and creating sweet treats because, not only do they taste good and are packed with nutrients, but they’re also pretty epic to use a natural food colourings. Oh.. and they’re also really easy to use and include in everything recipes and we know that I’m all about those easy and effective ingredients guys! No point having lots of fancy kit if you never get to use it! I’m not one for buying something for a specific recipe and then never being able to use it again; I generally get lots of use from around 90% of the products that I have and love digging out things from the cupboard and seeing what I can come up with!  This jam is slightly different from your regular jam however, as it’s made with chia seeds! These wonderful little seeds are what helps to thicken the fruit and form that gelatinous texture. they’re a great source of plant based healthy fats and fibre and so versatile to use! You’re probably familiar with chia puddings or overnight chia oats BUT, did you know you can also use chia gel when baking vegan cakes?! It’s similar to using a flax egg (flaxseed mixed with water) and the thick jelly texture acts as a sort of replacement for eggs in baking. I’m not sure exactly how this works or how effective it actually is.. like, I don’t know how different recipes would be if you removed this. However, I have used this method in vegan baking and the treats have been delicious, so.. 

I know it’s Autumn and halloween is approaching.. and everything that I seem to make regularly is PUMPKIN SPICE, but I really wanted to share these with you and just couldn’t wait any longer! I promise the pumpkin themed festive treats will resume in due course! But for now guys, it’s time for COOKIES! 

Chocolate Berry Thumbprint Cookies


  • For the cookies..
  • 2 tbsp cacao powder
  • 1 tbsp coconut oil
  • 2 tbsp agave/maple syrup 1/2 cup buckwheat flour 1/2 cup ground almonds
  • 1
  • 1 cup dates Pinch of salt
  • For the jam..
  • 1/2 cup chopped strawberries
  • 1 fresh fig
  • 1 tbsp agave/maple syrup
  • 1 tsp Arctic Berries Blackcurrant Powder 1 tbsp chia seeds
  • Raw chocolate to decorate


  1. Preheat your oven to 180c and line a tray with baking paper.
  2. In a food processor, combine all of the cookie ingredients and blend until well com- bined. You should be able to press the mix together with your hands- like a thick dough.
  3. Mould this into small, round cookie shapes and place these onto the baking tray. Take your thumb, and press a whole in the centre of each of them.
  4. Pop the cookies into the oven for 11 minutes to bake.
  5. Meanwhile, to make the jam, heat place the strawberries into a saucepan with a small splash of water and heat on medium. Scoop out the centre of the fig (you don’t want the skin) and add this into the pan also.
  6. Once the fruit has melted down and formed a fruit compote, stir through the chia seeds, berry powder and sweetener of choice. Remove from the heat and leave the jam to thicken.
  7. Once your cookies have finished baking, transfer these onto a wire wrack and allow them to cool completely.
  8. Fill each of the cookies with a little of your chia jam and drizzle with some melted raw chocolate (optional).



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