Chia Jam Thumbprint Cookies
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- 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.
Original recipe - https://www.fortythieves.co.nz/recipe/chia-jam-thumbprint-cookies/