Paleo Raspberry Chia Thumbprint Cookies
Ingredients
The cookies
-
2 ½
cups
almond flour
-
½
cup
melted coconut oil
-
3
tbsp
maple syrup
-
½
tsp
cinnamon
The raspberry filling
-
1
pint
fresh raspberries
-
1
tbsp
chia seeds
-
1
tbsp
maple syrup
-
½
tsp
melted coconut oil
Instructions
- Mix all cookie ingredients in a medium bowl until a dough forms.
- Cover and refrigerate the dough for at least one hour.
- While the dough chills, prepare the raspberry filling by combining all filling ingredients in a small pot over low heat.
- Mash the raspberries with a spoon and mix well.
- After about 5 minutes, turn off the heat and let the mixture sit to thicken.
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Form cookies on the baking sheet and use your thumb to make an imprint in each.
- Bake for 10-11 minutes, then press the imprint again after removing from the oven.
- Cool completely on a rack before filling with the raspberry jam.
Nutrition Facts (estimated)
Servings
16 cookies
Calories
100
Total fat
6g
Total carbohydrates
10g
Total protein
2g
Sodium
5mg
Cholesterol
0mg
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