raspberry chia jam thumbprint cookies
I was so excited to receive a copy of Purely Elizabeth’s new cookbook, aptly named “eat purely.” I’ve long been a fan of Elizabeth’s granolas and oatmeals packed with goodies like organic puffed amaranth, organic quinoa flakes, organic millet flakes, chia seeds, and more – and often stuff them in my bag during last minute travels. Her book is filled with simple, tasty recipes – both sweet and savory – from kale caesar salad with grilled portobello and polenta croutons to kiwi, banana + swiss chard smoothies to these raspberry chia cookies.
I substituted her chia jam recipe with my own version and they came out great – crispy yet chewy and sweet yet slightly tart from the raspberries. This recipe makes about 30 cookies but you can easily half it!
Ingredients
- 1 cup Purely Elizabeth Ancient Grain Original Oatmeal
- 1 cup almond flour
- 3/4 cup millet flour
- 1/2 cup olive oil
- 1/4 cup maple syrup
- 1/2 cup coconut sugar
- 3 tablespoons chia seeds
- 1/2 tsp Himalayan sea salt
raspberry chia jam
- 1 cup frozen raspberries
- Chia seeds
- maple syrup
Method
For the chia jam: Warm the raspberries or let defrost to room temperature. Use the back of a fork to mash together with about a tablespoon of chia seeds and sweetener to taste. Set aside for a few minutes until the chia seeds begin to expand.
For the cookies: Preheat over to 350°F. In a food processor, pulse together oats, almond flour, millet flour, olive oil, maple syrup, coconut sugar, chia, and sea salt. With your hands, roll dough into 1″ balls and place on a lined cookie sheet. Using your thumb, press into center of ball to create an indentation. Place a dollop of jam in the indentation. Bake in the oven for 15 minutes.
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