Jake's Boost Super Boost Thumbprint Cookies

'The world under lockdown'-

...what challenging times we find ourselves in. The invisible threat of a viral pandemic and the uncertainty of it all can cause many of us to struggle with our mental health.

The news are scary- have you wondered recently if that heavy feeling in your chest might be a symptom of corona virus or anxiety?- You're not alone.

Of course it is important to stay informed about the current situation but at the same time we need to make sure to take care of our physical and emotional wellbeing.

The government tells us to stay home and only leave the house to shop for essentials, medicine, or exercise. These restrictions mean that we will inevitably spend more time at home, often alone. 

By all means, we are no health and wellbeing experts but have made some observations about ourselves that we hope will help others:

Create a new daily routine that prioritises looking after yourself. Try and rest and view this as a new if unusual experience, that might have its benefits. If you notice your mind wondering or becoming overwhelmed find something that needs your focus, like cooking or baking. A healthy and balanced diet is an important part of combating stress related anxiety. 

"Mindful" baking, where you fully concentrate on the task ahead of you, without unnecessary distractions - this is the time to not check your social media or watch the news- can help alleviate feelings of anxiety and stress. 

This cookie recipe is low in refined sugars and full of good fats, protein, vitamins and minerals. Perfectly soft, chewy, and utterly delicious- for when you crave something sweet but want to keep it simple and healthy....


Makes 10 big or 16 small cookies

Pre-Heat oven to 170 degrees




For the jam: 

* 500g of mixed forest fruit (frozen works just as well if fresh not available)

* 1-2 tbsp of maple syrup

* 1/4 of a cup of apple juice


Bring all ingredients in a sauce to the boil and then let simmer until all liquid cooks of and mixture thickens, set aside.

For the cookies:

* 2 cups of almond flour (we used 1 cup of almond, 1/2 of buckwheat, 1/2 of brown  rice flour to use up ingredients from our store cupboard)

* 1/8 of a cup of maple syrup

* 1/2 cup of Jake's Boost Super Boost Nut and Seed Butter

* 2 tbsp of coconut oil melted

* 1 tsp of vanilla extract (you could also try cinnamon or cardamom 



Mix all ingredients together in a medium bowl, use a whisk on the lowest setting to combine but make sure to not break down the nut junks in the nut butter too much, you want that bite.


Scoop out rounded tablespoons (you can use a tbsp measuring spoon for this) of dough and roll into a ball in your hands- use a little coconut oil on your palms so the dough won't stick.

Place on baking sheet lined with parchment paper about 2-3 cm apart.

Use the back of your measuring spoon or your thumb to gently push down the centre of each dough ball, any large cracks pinch together with your fingers. 


Fill each indent with jam of choice and place in the oven for around 15 minutes, or until they are nicely browned all the way 'round. 

Leave on rack to cool, once cooled transfer into an airtight container- enjoy!