Triple Berry Thumbprint Cardamom Cookies

Recipe by Kailee Walters for Wyman’s

Ingredients: 

Wet:

  • 1 egg
  • 1/4 cup coconut oil, melted then cooled
  • 3 tbsp maple syrup
    3 tbsp (60g) whole milk yogurt
    2 tbsp sunflower seed butter (any creamy nut or seed butter will work)

Dry:

  • 1 cup (120g) whole wheat flour
  • 1/2 cup (56g) almond flour
  • 1/4 cup (90g) brown or coconut sugar
  • 1 tbsp cinnamon
  • 1 tsp cardamom
  • 1 tsp allspice
  • 1/2 tsp sea salt
  • 1/4 tsp baking soda

Jam:

  • 1 cup (80g) Wyman’s Triple Berry
  • 2 tsp chia seed

 

Instructions:

Step one:

  • In a bowl, combine the wet ingredients until smooth
  • In another bowl, mix the dry ingredients until fully incorporated
  • Add the dry ingredients into the wet, mixing until combined
  • Refrigerate dough for 15 minutes

Step two:

  • While the dough is refrigerating, add the frozen berries to a pan on a medium-low heat, stirring to evenly distribute the heat
  • Once thawed, mash the berries with a spatula and bring to a boil
  • Add the chia seeds and remove from heat, setting aside to thicken

Step three:

  • Take the dough out to scoop and roll into balls, placing them evenly on a lined or greased cookie sheet
  • Refrigerate for another 30 minutes
  • After the dough is chilled, heat the oven to 350F
  • Take the dough out to press the centers down with your thumb
  • Add a dollop of jam to the thumbprint and sprinkle with a bit of extra sea salt
  • Bake at for 15-18 minutes

With a freezer full of Wyman’s,
your kitchen is full of possibilities.

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