Tea time anyone?! Remember that amazing raspberry chia seed jam I posted the other day? Well say hello to its best friend; the cookie to its jam, the raspberry jam thumbprint cookie!
With oats, almond extract, coconut, and of course jam, these cookies are the perfect little (okay, they're kind of big) treat! Tea time has never been better!
Raspberry Chia Seed Jam Thumprint Cookies
(Makes 12 rather large cookies)
Ingredients:
1 1/4 cup flour (I used spelt flour)
1 cup quick oats
1 tsp baking soda
1/4 tsp salt
1/2 cup brown sugar
3 TBLSP egg whites or 1 egg
1/4 cup honey or pure maple syrup
1/2 tsp pure vanilla extract
1/2 cup natural applesauce
2 TBLSP coconut oil
Unsweetened shredded coconut for rolling
Raspberry chia seed jam for topping*
Method:
1. In a food processor or blender, pulse the oats a few times.
2. In a large bowl, combine the oats, flour, baking soda, and salt together.
3. In a separate bowl, combine the sugar and eggs together until creamed. Next add in the rest of the wet ingredients besides the jam, and stir well.
4. Pour the wet ingredients into the dry ingredients and stir until they are fully combined.
5. Cover the bowl with foil or cling wrap, and place in the fridge to harden for 45 minutes to an hour.
6. Preheat the oven to 350 degrees.
7. In a bowl, pour about 1/3 of coconut shreds into it.
8. Take the dough out of the fridge and roll the dough into balls the size of a ping pong ball.
9. Roll the balls in the coconut shreds and place on an undressed cookie sheet.
10. With your thumb, make an imprint in the middle of the cookie.
11. Using a small spoon, spoon some of the chia jam into the imprint in the cookie.
12. Bake the cookies for 13-15 minutes, or until they become golden brown.
Store these in the refrigerator in an air tight container as there are no preservatives in the jam!
Enjoy!
*Note - You can use any jam you want! Strawberry or blackberry would be fantastic as well!
