Peanut Butter & Jelly Thumbprint Cookies with Raspberry Chia Jam
 
 
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
  1. Mix all your cookie ingredients together in a bowl. Form ball shapes with your hands about 1 TBSP in size.
  2. Press your thumb down on the cookie balls until it creates a little well. I like to do this directly on the baking tray
  3. Bake at 180 C for 10 - 12 minutes
  4. 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.
  5. Spoon little bits of jam into your cookie well and enjoy
  6. * 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/