I must admit that when I read back my last post about starting our renovations, I felt rather silly for admitting to being stressed over something as trivial as door handles. Of course, the door handles were symbolic of the project as a whole, in all it’s enormity and expensiveness and overwhelm. But still, I woke up the next morning worried of how it had come across.
Since I started my blog, my love for cooking and creating, as well as styling and photographing my dishes, has developed and grown, but the self-doubt and sense of trepidation and fear around posting my thoughts and feelings – as well as my food – and opening them up to judgement, interpretation and criticism continues to linger. It’s something that I can’t seem to get used to, and can’t seem to shake. Knowing that people that I know may see them, may judge them (and me), never fails to knot my stomach.
For as long as I can remember, I have always been somewhat shy and conscious of what other people thought of me, and even as I grow more confident and comfortable in my own skin and ideas, that fear still remains.
But – the more I do this, the more confident and proud I am of my work and of what I have achieved, and of how I have grown, the easier it gets. The thoughts are still there, but these days they arrive with a rational companion who eases my fears and downplays my worries. I doubt that I will ever get to the stage of not caring at all, as much as I crave it – I just don’t think that being that carefree and confident is in my nature (though hey – I might one day surprise myself, you never know!) but I love that I am at a stage now where I am able to consciously brush those worries to the side and continue doing this thing I love.
Had I not, perhaps these thumbprint cookies may not exist.
Yes, yes – I am aware that thumbprint cookies are few and far between on the interwebs these days.
But these thumbprint cookies are not just any old thumbprint cookies.
For a start, they can be made with only five ingredients! And yes, I mean five wholefood ingredients in total – nothing hidden here! I used spiced chia jam in mine for the extra extra flavour (divine!), but if keeping things to a minimum is where it’s at for you, then these are totally doable by omitting the spices and keeping your jam to just berries and chia seeds.
Secondly, it’s the individual ingredients used here that really set the flavour off. The combination of using roasted almond butter with coconut sugar gives an amazing depth of flavour and creates an almost caramel-y taste, which is beautifully complimented by the chai-tinged berry jam.
And lastly, these work out to be a little healthier than your standard cookie. There’s no refined grains, they contain only healthy fats from the almond and chia seeds, and only a smidge over 1 tsp sugar per cookie of added sugar (not including the sugar naturally occurring in the berries).
- Preheat oven to 175 C | 350 F
- Whizz coconut sugar in blender until fine.
- Mix the egg, almond butter and coconut sugar together in a bowl with a fork (ie in a "mashing" motion) until well combined.
- Roll into small balls, then flatten into discs with your hand (they should roughly be around 4cm | 1.5"). Place on a lined baking dish and use your thumb to press down gently to create a slight indentation.
- Using two small teaspoons, scoop a little of the chia jam into the indentations in each cookie, around 1 - 2 tsp per cookie.
- Bake 6 - 8 mins, then check. They are done when they are slightly browned on the bottom side (lift edge of one up gently to check).
- Allow to rest on baking tray a minute or two - they'll firm up a little during this time - then transfer to a wire rack to cool completely.