Live Naturally Magazine
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Export date: Sat Oct 19 17:56:14 2019 / +0000 GMT



Berry Chia Chews

 

 

Berry Chia Chews

These gluten-free thumbprints are filled with chia jam. We used cherry, but any berry jam will do. These cookies are also dairy-free.

  • Parchment paper
  • 3 tablespoons almond butter
  • 2 teaspoons coconut oil
  • ½ cup coconut sugar or brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ¾ cup almond flour
  • Pinch of baking soda
  • ¼ teaspoon cinnamon

Chia Jam:

  • 1 (12-ounce) jar sour cherry jam
  • 2 tablespoons chia seeds
  1. Preheat oven to 350°. Line baking sheet with parchment paper.

  2. Heat jam in a small saucepan over medium-low heat, until melted and hot. Add chia, and simmer 5 minutes. Set aside to cool.

  3. Cream almond butter, coconut oil and sugar in a bowl with a mixer, about 5 minutes. Add egg and vanilla, and mix well.

  4. Add almond flour, baking soda and cinnamon. Stir well, until combined.

  5. Bring dough together into a ball, put in a ziptop bag, and place in freezer for 10 minutes.

  6. Pinch a bit of dough, and roll into a ball. Place your thumb in the center to form a shallow cup. Set on baking sheet. Repeat with all the dough. Fill each center with jam. Save any leftover jam for morning toast.

  7. Bake 8 minutes. Cool on a wire rack. These cookies are best on the day they are made. They tend to soften as time goes on.