Strawberry Thumbprint Cookies -made with Homemade Chia-Strawberry Jam

Wanna spend this weekend baking some great cookies with your kids? This one is just the perfect recipe for you. These good old lovelies are packed with the health benefits of strawberries and chia as well. Just make ahead a quick batch of the best ever refined sugar free strawberry-chia jam before you and your kids start having fun with your cookie dough and little fingers! 
How I developed this recipe-
I just combined two of my favourite recipes to make these thumbprint cookies.
To be clear, quick strawberry chia jam, made with honey instead of sugar is a to-go recipe and life saver in my family when it comes to a PB&J toast, quick cheesecake jars or even over night oats. It’s not just healthy, but also the grainy texture from chia & the strawberries along with the slight tartness from the berries and a tinge of citrus is just so damn good! 
Ok. Let’s get over it. The other favourite recipe I mentioned above is my quick sugar cookies recipe. Oh hey, you would be wondering what’s the point of using a sugar free jam on a sugar cookie. I have slightly altered the sugar cookie recipe in this thumbprint cookie recipe where I neither coat my cookies in white sugar nor used refined white sugar in the cookie dough. I just substituted white sugar with raw (light brown) cane sugar and it turned out just as good. 
What’s special about this recipe-
Benefits of strawberry & chia- Strawberries are everyone’s  all time favourite berries and are rich in fibre, potassium, vitamin C and antioxidants. Chia seeds are considered to be superseeds that are rich in healthy fats and fibres as well.
Refined sugar free quick and easy dough- This cookie dough is so versatile that you could freeze it and use it in different forms and even as plain cookies later on. Made with a few common ingredients from your kitchen pantry, this recipe is a saver.
What you’ll need-
For strawberry-chia jam:
1.5 cups frozen/fresh strawberries 
1.5 tablespoons chia seeds
1 tablespoon freshly-squeezed lemon juice
2 tablespoons honey 
For the cookie dough:
Half cup (120 g) softened unsalted butter (at room temperature)
1/3rd (58 g) cup granulated raw light brown sugar 
1 large egg yolk 
Half a teaspoon of vanilla extract 
A pinch of salt
1 & 1/6 cups (145 g) all purpose flour (spooned & leveled)
How to make-
Mash and reduce the strawberries in a saucepan on low-medium heat. Stir and reduce this broken down berry purée into desired consistency.
Stir in the chia seeds, lemon juice and honey. Remove from heat and let it cool for 5 minutes. Transfer to a sealed jar and store in the refrigerator for upto a week or more if in a freezer.
Preheat the oven to 180 degree Celsius and line two baking sheet pans with parchment paper.
Using a stand mixer or hand mixer, cream together butter & sugar until pale.
Mix in egg yolk, vanilla & salt until well combined.
Then mix in the flour. 
Scoop out the cookie dough into into balls using a one tablespoon cookie scoop or measuring spoon.
Press into the centre of each ball to create an indentation.
Spoon half teaspoon of jam into each indentation.
Bake for 13 minutes or until the cookies start to slightly brown on sides.
Remove from the oven and cool on the baking sheets for 10 mins and then 10 mins on the wire rack to cool completely before having it or storing in a cookie jar.
Notes, tips and suggestions-
. You could substitute strawberries with any of your other favourite berries like raspberries, blackberries, etc., based on availability and preference.
. You could also use any of your other store bought jams for the above cookie recipe if you don’t have the time or patience to make your own healthy jam.
. The jam is gonna thicken up on cooling down as chia seeds soak up a greater part of the water content in it. So expect the jam to be of a thicker jelly consistency.
. Keep an eye on the cookies in the oven from 10 mins of keeping them in the oven as varied oven temperatures could result in slightly variably browned results.

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