The ratio of recipe wins to losses all contributes to the fun behind recipe testing. Of course, there are more losses than there are wins for me. But when there’s a winner, it almost feels like the whole dynamic shifts and you’ve fallen upon a secret formula.
Third time was the charm for me this week and I’m very happy with these cookies. I couldn’t wait to share my “secret formula” with you all.
These jam drop cookies contain under 10 ingredients for both the chia jam and cookie base!
Making a jam from scratch sounds daunting but don’t be put off – it’s actually incredibly easy. Ridiculously easy. It’s a matter of melting some frozen fruit, adding a sweetener and allowing the chia seeds to expand in the mixture. Easy, right? Initially I wanted to make strawberry jam but when I pulled open the freezer I only found raspberries. And to be honest, I’m so happy I did. The tartness of the raspberries complimented the sweet cinnamon used in the cookie base.
My husband makes these all the time now. If there’s chia jam sitting in the fridge he’ll make the entire jam drop cookie. But if there is no pre-made jam lying around, he mixes together the biscuit ingredients to make a simple shortbread cookie to enjoy with his coffee.
Personally – I enjoy either version, especially when my husband gets into the kitchen to make them for us!
- 2.5 cups raspberries, frozen
- 2 Tbsp maple syrup
- 2 Tbsp chia seeds
- 1 cup GF flour (I used Bob’s Red Mill 1-1 baking flour)
- 1 cup almond meal
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 cup maple syrup
- 1/4 cup coconut oil
To make the chia jam - in a small pot over medium heat add raspberries and maple syrup. Stir for 8 minutes, make sure to break down the raspberries with a fork whilst heating. After 8 minutes, add chia seeds and stir consistently for 2 minutes. Allow mixture to cool and transfer to glass jar. Store in fridge overnight to allow chia seeds to expand.
Preheat the oven to 180ºC / 350ºF.
To make the cookies - in a bowl, add flour, almond meal, ground cinnamon, salt, maple syrup and coconut oil. Mix to make cookie dough.
Roll cookie dough into balls (approx. 1.5 tsp per cookie) and place on a parchment lined baking tray.
Press thumb down into the middle of each cookie ball to make a hole for the jam.
Place 1/2 - 1 tsp of chia jam into the middle.
Bake cookies for 20 minutes (check after 15 minutes but allow them to sit until golden - it required 20 minutes baking to make golden but not burn in my oven).
Take cookies out of the oven and allow to cool for 10 minutes.
*If possible, prepare the chia seed jam the day before to allow the chia to expand.