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Grain-Free Raspberry Thumbprint Cookies:
Makes 14 cookies
Ingredients
Cookies:
2
cups
almond flour
1
egg
sub flax egg
1
Tbsp
maple syrup
1/3
cup
coconut oil melted and cooled
1/4
tsp
salt
1
tsp
baking soda
Raspberry chia jam filling:
1 1/2-2
cups
raspberries
1/4
cup
water
1/2
lemon juiced
1
Tbsp
maple syrup
1
tsp
vanilla extract
1/3
cup
organic chia seeds
Topping:
1/4
cup
melted raw coconut butter
Instructions
Cookie instructions:
Mix wet ingredients
Mix dry ingredients
Add wet ingredients to dry ingredients and mix
Refrigerate dough for at least an hour
Roll into balls, with your thumb press down, bake 350 F for 8-10 minutes
Carefully remove from baking dish and place on a wired rack
Let cool completely
Raspberry Jam Instructions:
Add raspberries, water, maple syrup, lemon juice, abs vanilla extract to a pan on medium low heat
Mash up the berries and cook down for 2-3 minutes
Add the chia seeds, reduce the heat to a simmer, and let simmer for about 10 minutes
Turn off the heat and let the chia jam cool for 10-15 minutes
Transfer any leftovers to an airtight jar and store in refrigerator for up to 5 days
Filling The Cookies Instructions:
Once cookies cool, add 1 Tbsp of the raspberry chia jam filling
Drizzle with melted raw coconut butter
Store in airtight container in refrigerator for up to 5 days