Description
It’s like PB and J in a cookie … excepting healthier!
Ingredients
Scale
For the cookies:
- 1 cup spelt flour
- 2 tsp cinnamon
- 1 tsp baking powder
- 1/2 cup almond butter
- 1/4 cup pure maple syrup
- 1/4 cup unsweetened almond milk
- 2 tsp vanilla extract
For the jam:
- 1 cup raspberries
- 1 1/2 Tbsp chia seeds
- 1 Tbsp water
- Liquid stevia
Instructions
- Preheat your oven to 350 and line a cookie sheet with a silicone mat or parchment paper.
- In a small pot, combine the ingredients for the chia jam. Boil on medium heat, stirring frequently, until raspberries begin to soften and mixture thickens.
- Remove from heat and place in a small container in the fridge to set.
- For the cookies, combine the dry ingredients in a medium bowl and set aside.
- In a small pot, combine the wet ingredients and heat on low heat until they blend together. Do not overheat!
- Pour the wet mixture into the dry and mix well.
- Spoon onto your cookie sheet and use your thumb to press halfway through the cookie to create a little groove.
- Bake for 15 minutes.
- Let cool for 10 minutes and then spoon 1 tsp of jam (or more if needed) into each cookie.