Thumbprint Cookies With Raspberry Chia Seed Jam

These cookies are so simple to make, topped with a sweet raspberry chia seed jam.

RASPBERRY CHIA SEED JAM

Ingredients

• 1 cup raspberries
• 1 tbsp pure maple syrup
• ¼ cup chia seeds

Method

1. Blend all ingredients together
2. Pour mixture into a jar allowing chia seeds to absorb the liquid and  thicken naturally. Store in air-tight jar in the fridge for up to 1 week.

THUMBPRINT COOKIES

Ingredients

• ½ cup coconut flour
• ¼ cup almond meal
• 1 tsp cinnamon
• ¼ tsp baking powder
• Pinch of salt
• 1 egg
• ¼ cup coconut oil
• ½ tsp vanilla extract
• ¼ cup maple syrup or honey

Method

1. Preheat oven to 350ºF (180ºC) and line a cookie tray with parchment paper.
2. Add all dry ingredients to a small bowl and stir to combine.
3. Combine both the wet and the dry ingredients.
4. Scoop a tablespoon of the mixture and roll into balls in the palm of your hand. Place on baking paper and gently press thumb in the center to create a well.
5. Fill thumbprint with your chia seed jam, made earlier.
6. Bake for 10-12 minutes until slightly golden.

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