Grain Free Thumbprint Cookies with Chia Berry Jam
Grain Free Thumbprint Cookies with Chia Berry Jam
Ingredients:
FOR CHIA BERRY JAM: (Make it the night before)
FOR CHIA BERRY JAM: (Make it the night before)
1 and 1/2 cups berries, fresh or frozen (defrost if frozen)
4 TBS raw honey or real maple syrup
2 tsp chia seeds (like this)
1/4 tsp vanilla extract
FOR COOKIE DOUGH:
1 egg
1/3 cup coconut oil, melted (I use THIS brand)
1/4 cup raw honey or real maple syrup
2 tsp vanilla extract
1/4 tsp celtic sea salt (like this)
2 cups blanched almond meal (this is the brand that I use)
Directions:
- To make chia berry jam: Bring berries and sweetener of choice to a low simmer in a small pan. Once the berries release their liquid, add chia seeds. Continue to simmer on low for 10 minutes, stirring occasionally. Remove from heat, add vanilla, and let cool.
- For cookies: Preheat oven to 350′ F.
- Combine egg, coconut oil, sweetener of choice, vanilla, and salt in a large bowl.
- Add almond flour in slowly and mix to thoroughly combine.
- Roll dough into small balls and place on a baking sheet lined with unbleached parchment paper OR a silicone baking mat.
- Using your thumb, create a little indentation in each cookie ball. Spoon and small amount of chia berry jam onto each cookie.
- Bake for 10-12 minutes. Allow to cool for 10 minutes then transfer to baking rack to cook completely.
- Enjoy!
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