A healthy lifestyle + food blog, with the mission of making healthy eating simple, easy & delicious.
Tiny things are always better. They’re fascinating. And special.
You may more attention to them.
Which is good when we’re talking about eating cookies.
Mindfulness is actually always a good thing when talking about what you’re eating.
But even more so with desserts [and wine, and flour based stuff]. And even more so this time of year when they are all around. You’ve got to pick your poisons wisely (like I said last week in my 10 Real Tips For a Healthier Holiday Season post.)
So, if cookies are your thing, mini cookies are the perfect solution.
They give you that perfect texture and enough of a treat without making you feel horrible in hours that follow it, both from using better quality ingredients and not being enough, quantity wise, to really mess with your blood sugar. I think they are actually the only way to go. Plus, they are adorable. So there’s that.
These little cuties, made with chia seeds and good for you coconut oil, and are naturally gluten-free, dairy-free and vegan too, so you don’t have to feel bad about having a little slightly sweet treat.
Even if it’s for breakfast, slightly stale and crunchy.
Actually, especially so.
Sweet Thumbprint Cookies
1/2 cup organic cornmeal
1/4 cup unrefined sugar
3 Tb extra virgin coconut oil
2 tsp chia seeds
2 tsp cinnamon
1 tsp vanilla
1/2 tsp sea salt
Clean jam of your choice [preferably juice sweetened instead of with added sugar. I used blackberry I got from a farmer's market this summer- so good]
Preheat oven to 375 and line a baking sheet with parchment paper. In a small bowl, add 2 tsp chia seeds to 4 tsp water. Mix with a spoon and set aside. Melt coconut oil, then combine in a mixing bowl with cornmeal, sugar, cinnamon and sea salt. When chia seeds start to for a gel-like consistency, stir in to the mixture as well. Roll small cookie dough balls, approx 1/2 in across in diameter. Place on the baking sheet, then push the middle down with your thumb to create the jam spot.
Bake for 10 minutes, remove from the oven, add the jam dots and bake for another minute or two until done to your liking.
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