Peanut Butter & Jelly Thumbprint Cookies with Raspberry Chia Jam
Hazel & Cacao: Hazel & Cacao
Recipe type: Dessert
Ingredients
COOKIES:
1 cup blanched almond meal
⅛ tsp baking powder
pinch salt
½ cup peanut butter
1 tsp vanilla extract
2½ TBSP coconut oil
2 TBSP maple syrup
RASPBERRY CHIA JAM:
1 cup raspberries *
1 TBSP chia seeds
1 TBSP raw honey or liquid sweetener of choice
Method
Mix all your cookie ingredients together in a bowl. Form ball shapes with your hands about 1 TBSP in size.
Press your thumb down on the cookie balls until it creates a little well. I like to do this directly on the baking tray
Bake at 180 C for 10 - 12 minutes
For the raspberry jam, place all ingredients in a blender and blend until raspberries have broken down or until as smooth as you like it. Place jam in the fridge for a couple of hours or over night. The chia seeds will make the jam thicken.
Spoon little bits of jam into your cookie well and enjoy
* you can use fresh or frozen raspberries. Fresh is easier on your blender, so if using frozen allow to thaw slightly before blending.
Recipe by Talida Voinea at https://talidavoinea.au/peanut-butter-jelly-thumbprint-cookies-with-raspberry-chia-jam/