06 Oct Chia Jam Thumbprint 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 Salted Macadamia
1/4 cup soy milk (or milk of choice)
1 cup raspberries
2 Tbsp chia seeds
1 Tbsp maple syrup
A Splash water
Preheat your oven to 180C and line a tray with baking paper.
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.
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.
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.