Ingredients
- ¼ cup coconut oil, melted
- ½ cup coconut sugar
- 1 egg
- 1 tablespoon vanilla extract
- 2 cups almond flour
- ¼ teaspoon sea salt
Raspberry Chia Jam:
- 1 cup fresh raspberries
- 1 tablespoon chia seeds
- 1 tablespoon fresh lemon juice
- honey or maple syrup, to sweeten if desired
- 1-2 tablespoons filtered water, if needed
Directions
- Preheat the oven to 350°F
- To make the chia jam, place all of the ingredients in a blender and blend until smooth. If you need more liquid for the ingredients to fully combine, add 1-2 tablespoons of water. Place in a glass jar in the refrigerator to allow the chia seeds to expand, at least 1 hour or overnight.
- To make the cookies, in a bowl, whisk together the oil, sugar, egg and vanilla. In a separate bowl, mix together the flour and salt. Slowly pour dry ingredients into wet ingredients and mix well.
- Scoop the cookie dough into 1 inch balls. Place on a parchment lined cookie sheet. Press a thumbprint in the center of each ball roughly ½” thick. Fill the indent with 1 teaspoon of the chia jam.
- Bake the cookies for 10-12 minutes or until slightly browned on the edges. Let cool. Enjoy!
Thank you Food Babe for this yummy recipe!
Almond Chia Jam Thumbprint Cookies