Breakfast Thumbprint Cookies with Homemade Strawberry Jam

Breakfast Thumbprint Cookies with Homemade Strawberry Jam // 80twentyThere’s been a lot going on lately with the start of my final semester of culinary school, an exciting new job as the new healthy happy hour columnist for Tuja Wellness, other freelance jobs, family visits, supper clubs with friends, and the general business of life. When I’m busy and stressed, I turn to baking. It’s an act that grounds me and brings me back into myself. There’s something about it’s methodical, intentional nature that helps me to slow down and just. be. True bakers are artists–creative and inspiring–but their method often involves scientist-like precision. I’ve taken a few baking classes now and I’m currently coming to the end of a gluten-free baking class that I’ve embarked on as an adjunct to my courses. I love learning the theory behind all kinds of baking, but it’s really just to have some sense of what I’m doing when I rip a recipe apart and do things my own way. To a true baker, this is sacrilidge. Sugar, butter, eggs, gluten, etc., they all play important roles in traditional baking. I know, and I certainly don’t begrudge them that. In fact, I respect it. Bread, biscuits, scones… bring them on with all the butter and gluten that life can give. I’ll be in the corner eating ALL the biscuits, please. But most of the time my sweet tooth (or teeth–I swear there has to be more of them in there) just won’t stand for traditional baking. I crave less refinement, more imprecision, and the different textures and flavours that aren’t traditionally seen in a mainstream bakeshop. These cookies–healthier and heartier–are a perfect example of the kind of baking that I crave, and they came out of a need for a vehicle for this homemade strawberry jam (which I’ll get to momentarily). I love the crude nature of them and think that it’s precisely what makes them so full of goodness.

The recipe for the cookies came about after a few attempts to marry nuts and jam (a spin off of peanut butter and jam, if you will). To be honest, these photos are of an earlier batch that I’ve since improved upon. So the final cookies–the ones that will really knock your socks off–look more like this (be forewarned). They have more texture and crunch, making them deeply satisfying. The strawberry jam was inspired by this Canadian Living recipe. I modified it to produce a smaller batch, so I didn’t process the cans in a hot water bath. I also adjusted the recipe, based on Bernardin’s recommendations, to have less sugar. It was my first time using pectin, and in particular, this no sugar needed pectin, and I really liked how the jam turned out. It’s not super sweet, making it perfect for a breakfast cookie. If you want more or less sweetener, feel free to adjust to your liking. Whether you eat these for breakfast, dessert, or an afternoon snack you should definitely eat them. Strawberry season is just around the corner and those Ontario gems will be pining to be made into something beautiful.Breakfast Thumbprint Cookies with Homemade Strawberry Jam // 80twentyBreakfast Thumbprint Cookies with Homemade Strawberry Jam // 80twenty

5.0 from 1 reviews
Breakfast Thumbprint Cookies with Homemade Strawberry Jam
Author: 
Recipe type: Vegan, Gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
These hearty and nourishing cookies are made sweeter with maple-sweetened homemade strawberry jam.
Ingredients
  • Homemade Strawberry Jam
  • The original recipe is here, but my modifications are listed in this process.
  • 3-4 cups strawberries, hulled
  • ½ cup unsweetened apple juice
  • ½ pkg (~25g) No Sugar Needed Fruit Pectin
  • ½ tsp vanilla
  • ¼ - ½ cup to Sweetener of choice—I used maple syrup, but would also recommend honey and granulated organic sugar.
  • Cookies
  • 1.5 cups ground almonds (or almond meal)
  • ½ cup sliced almonds
  • ½ tsp cinnamon
  • ½ cup shredded dried coconut
  • Generous ¼ tsp sea salt
  • 2 tbsp maple syrup
  • ¼ cup melted coconut oil
  • ½ tsp vanilla
  • ½ tsp almond extract, optional
Instructions
  1. Homemade Strawberry Jam
  2. Wash 3 250ml mason jars in hot soapy water. Rinse and set aside.
  3. In a large Dutch oven, and using a potato masher, mash the strawberries one cup at a time to measure 2 cups of mashed fruit. Add the apple juice and vanilla, and whisk in the pectin until dissolved.
  4. Bring to a full rolling boil over high heat, stirring frequently.
  5. Add in the sweetener and stir constantly. Return the mixture to a full rolling boil that can’t be stirred down. Boil hard for 3 minutes. Remove from the heat and skim off any foam, if necessary. Let the jam stand for 5 minutes then ladle it into the jars leaving about ¼ inch headspace. Wipe the jar rims to remove any food residue and cover with lids. Let the jam sit undisturbed at room temperature for a couple of hours until set then refrigerate or freeze for up to 2 weeks or several months, respectively.
  6. Cookies
  7. Preheat oven to 350*F.
  8. Mix the ground almonds, sliced almonds, coconut, cinnamon, and salt together.
  9. In a separate bowl whisk the maple syrup, coconut oil, and extracts together. Pour wet mixture into dry mixture and stir until well incorporated
  10. Scoop out golf ball sized portions of dough and place on a parchment or Silpat-lined cookie sheet. Flatten the cookies slightly with your fingers, using your thumb to make an indent in the centre.
  11. Spoon 1-2 teaspoons of jam into the centre of each cookie and bake until slightly browned at the edges, about 20 minutes.
  12. Transfer to cooling rack. They will be crumbly initially but will firm-up as they cool.

 

 


 

9 Comments

  • Reply May 15, 2014

    Matt Robinson

    Breakfast + cookies? Yes!!! Love these with the homemade strawberry jam. My boys would think I am their hero if I made these for them, especially for breakfast. Thanks!

    • Reply May 17, 2014

      Kris

      My pleasure, Matt. I think your boys already do think you’re a superhero… what with the oreo pudding pops and all. :) But yes, cookies for breakfast is pretty rad!

  • Reply May 15, 2014

    Janine

    Hey Kris,
    This looks great!
    How long does your jam seem to last in the fridge? I used a different brand of No Sugar Pectin this past summer and my jam is always going bad – much more quickly than with the standard sugar-loaded pectin jam… Have you found this?
    Thanks!
    J

    • Reply May 17, 2014

      Kris

      Hi Janine, I let it set on the counter. The package recommends letting it set for 24 hours before putting it in the fridge or freezer, but I was impatient. I let it set on the counter a short while then put it into the freezer. Then when I wanted to eat it, I moved it to the fridge. It didn’t take that long actually. I ate some the same day. As for how long it lasts, Bernardin says it should last a few weeks in the fridge and a few months in the freezer. I’ve had mine fore 2 weeks now in the fridge and it’s still good. I’d keep it in the fridge if I wasn’t going to eat it as quickly though. I hope that helps!

  • Reply May 15, 2014

    michelle

    Such a lovely recipe Kris! I’m getting interested in some gluten free baking, and I love how approachable these cookies are – all ingredients I usually have in the house. Can’t wait to try them (maybe with some nice quality store-bought jam if I’m feeling a bit lazy).

    • Reply May 17, 2014

      Kris

      Michelle, Absolutely make them with whatever jam you love! These cookies are actually fantastic on their own, or with a few chocolate chips or some dried cherries thrown in. The jam isn’t even necessary, but it makes for a different cookie. I particularly love these cookies because the ingredient list is so small. I hope you love them!

  • Reply May 15, 2014

    Talia Marcheggiani

    Kris, I LOVE YOUR NEW SITE!!! It looks AMAZING. So great that it warrants capital letters and multiple exclamation marks. Seriously it looks incredibly beautiful and very professional. Great job! PS I have been sending patients here when they ask me what they should eat.

    • Reply May 17, 2014

      Kris

      Thanks, Talia–for all of what you said! I love that you send patients my way. I hope they find some inspiration here. :)

  • Reply May 20, 2014

    Ashley

    I just love the sound of these cookies with the additions of coconut + cinnamon. And then paired with strawberry jam? You’ve outdone yourself! Pinned!

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