Almond Chia Jam Thumbprint Cookies

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 cup Raspberries, fresh

• Refrigerated

  • 1 Egg

• Condiments

  • 1 Honey or maple syrup
  • 1 tbsp Lemon juice, fresh

• Baking & Spices

  • 2 cups Almond flour
  • 1/2 cup Coconut palm sugar
  • 1/4 tsp Sea salt
  • 1 tbsp Vanilla extract

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Nuts & Seeds

  • 1 tbsp Chia seeds

• Liquids

  • 1 tbsp Water, filtered

Found on foodbabe.com

Ingredients

• ¼ cup coconut oil, melted
• ½ cup coconut palm sugar
• 1 egg
• 1 tablespoon vanilla extract
• 2 cups almond flour
• ¼ teaspoon sea salt
• 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 degrees.
• 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!