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Chia Jam Thumbprint Cookies

Enjoy a delightful blend of wholesome goodness and fruity chia jam filling in every bite. Try our recipe now for a sweet indulgence!

Prep

20 minutes

Cook

10 minutes

Serves

4 people
Recipe by:

Nicky Skinner

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INGREDIENTS:

Cookies:
1 cup almond meal
1 cup buckwheat flour
1/4 cup tapioca flour
1/2 cup pure maple syrup or liquid honey
1/2 cup Forty Thieves Salted Macadamia
1/4 cup soy milk (or milk of choice)

Chia jam:
1 cup raspberries
2 Tbsp chia seeds
1 Tbsp maple syrup
A Splash water

METHOD:

  1. MPreheat your oven to 180C and line a tray with baking paper.
  2. Make chia jam by adding raspberries, maple syrup and water to a bowl. Blend with a stick blender. Next, add in the chia seeds. Once mixed set the mixture aside to thicken.
  3. Add your almond meal, buckwheat flour, tapioca flour to a mixing bowl. Mix well, then add in your maple syrup, Salted Macadamia Butter and soy milk. Mix until you reach a dough-like consistency.
  4. Roll your cookie mixture into balls and place on prepared tray. Flatten the ball down with your palm and create an indent with your thumb. Once you have your desired shape, fill the indent with chia jam. Bake your cookies for 10 minutes.

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