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Chia Jam Drop Cookies
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Course: Dessert
Cuisine: Gluten Free, Soy Free, Vegan
Servings: 8 cookies
Author: Live Minimal
Ingredients
Raspberry Chia Jam
  • 2.5 cups raspberries, frozen
  • 2 Tbsp maple syrup
  • 2 Tbsp chia seeds
Cookie Base
  • 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
Instructions
  1. 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.

  2. Preheat the oven to 180ºC / 350ºF.

  3. To make the cookies - in a bowl, add flour, almond meal, ground cinnamon, salt, maple syrup and coconut oil. Mix to make cookie dough.

  4. Roll cookie dough into balls (approx. 1.5 tsp per cookie) and place on a parchment lined baking tray.

  5. Press thumb down into the middle of each cookie ball to make a hole for the jam.

  6. Place 1/2 - 1 tsp of chia jam into the middle.

  7. 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).

  8. Take cookies out of the oven and allow to cool for 10 minutes.

  9. Enjoy!

Recipe Notes

*If possible, prepare the chia seed jam the day before to allow the chia to expand.