Peanut Butter and Chia Jam Cookies. These are amazing. It take two seperate recipes to create, but both are super simple and both can be used seperately if you like! First, you must make the chia jam. If you love jam I suggest doubling the batch so you have some leftover for your morning toast. After that the cookies are a quick single bowl method.
1 cup frozen fruit, I used cherries, SO good
1 tbls maple syrup
1 tsp chia seeds
Add the fruit to a sauce pan and warm on med heat until it starts to bubble. Start mashing the fruit down until its soft, but still chunky. Add in maple syrup and stir. Turn off heat and stir in the chia seeds. Pour into a heat safe bowl and set aside to gel. In the meantime make the cookies.
1 cup peanut butter
1/4 cup almond flour or meal
1/3 cup coconut sugar
1/2 tsp baking soda
1 tbls chia seeds
In a small mixing bowl add in the chia seeds and 2 tbls water, mix and set in the fridge for 5 minutes to gel. Once chia is gelled add the rest of the ingredients into the bowl and mix well.
Line a baking sheet with parchment. Roll the batter into small balls and gently press down in the center of each cookie with your thumb or a small spoon. Bake the cookies for 12 minutes.
Once done baking, if the center has risen, while the cookies are hot take your thumb or a small spoon and gently press down in the center of your cookies again. Grab your chia jam and gently fill the center of your cookies! Allow to cool for 10-15 minutes before devouring.