Raspberry Chia Jam-Filled Cookies

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Thanks to ANETT VELSBERG for sharing this wonderful recipe. These cookies are made with gluten-free flour and ground almonds.

They are soft, slightly crisp, filled with homemade raspberry chia jam and free of refined sugar. Our stomachs can’t wait…

Ingredients Needed:

  • 1 1/4 cup almond flour⠀
  • 1/3 cup brown rice flour⠀
  • 1 1/2 oat flour (gluten-free if needed) ⠀
  • 1/2 tsp sea salt⠀
  • 1/3 cup pure maple syrup
  • 1/3 cup melted refined coconut oil⠀
  • 1 tsp vanilla paste or extract
Raspberry chia jam
  • 1 1/2 cups fresh raspberries⠀
  • 1-3 tbsp. maple syrup, depending on sweetness of raspberries⠀
  • 1 tsp lemon juice⠀
  • 1 1/2 tbsp. white chia seeds

Instructions:

  1. Raspberry chia jam
  2. Put the raspberries and lemon juice/water into a saucepan over a medium heat. Mash the raspberries as they begin to heat up. When the raspberries have broken down to a saucy consistency. Remove from the heat and allow the mixture to cool a little before adding the chia seeds. Set aside
  3. Preheat oven to 175 Celsius.
  4. In a mixing bowl  combine the brown rice flour, almond flour, oats flour  salt and mix well until combined.
  5. Then slowly the add maple syrup, coconut oil, vanilla extract,  . mix well and make a nice dough ball forms.
  6. Divide dough and shape into 2 balls, then flatten each into a disk. Roll out one of the dough into a ¼” thickness. Cut out the dough using a cookie cutter. Use a smaller heart cutter to cut a window out of half of cookies. Carefully transfer the cookies to prepared baking sheets. Repeat with remaining dough until all dough is used up. Bake in a pre-heated oven for approximately 12-14 minutes, until the edges begin to become a little golden. Remove from oven and place on a cooling rack.
  7. Take the regular shaped cookies and place jam in the middle of each cookie. Cover with the dusted cut out cookies on top and enjoy!

Related Article: Our Favorite Quick Cookie Butter Recipe

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