Name: Berry Chia Chews
Ingredients: 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; 1 (12-ounce) jar sour cherry jam; 2 tablespoons chia seeds

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How this works

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.

Course: Dessert

Keyword: berries, cherry, chia, jam

Servings: dozen

Calories: 153kcal

Author: Kimberly Lord Stewart

Ingredients

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

Instructions

Preheat oven to 350°. Line baking sheet with parchment paper.
Heat jam in a small saucepan over medium-low heat, until melted and hot. Add chia, and simmer 5 minutes. Set aside to cool.
Cream almond butter, coconut oil and sugar in a bowl with a mixer, about 5 minutes. Add egg and vanilla, and mix well.
Add almond flour, baking soda and cinnamon. Stir well, until combined.
Bring dough together into a ball, put in a ziptop bag, and place in freezer for 10 minutes.
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.
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.

Nutrition

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