Name: Nut Butter and Chia Jam Drops recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 9
Cuisine: australian
Ingredients: 1 cup frozen raspberries; 1 tbs chia seeds; 1/2 tsp vanilla extract; 1 tsp water; 1 1/2 cups almond meal; 1/2 tsp baking powder; 1/4 tsp sea salt; 2 tbs coconut oil melted; 2 tbs maple syrup; 1 tbs peanut butter; 1 egg

by Jess Sepel Last updated on 07/10/2019

We all grew up loving jam-filled biscuits, and we’re sure you’ll love this healthier, delicious version too. Chia jam is incredibly easy to make and this one contains no added sugar. - Jess Sepel

Ingredients

1 cup frozen raspberries
1 tbs chia seeds
1/2 tsp vanilla extract
1 tsp water

Dry ingredients

1 1/2 cups almond meal
1/2 tsp baking powder
1/4 tsp sea salt

Wet ingredients

2 tbs coconut oil melted
2 tbs maple syrup
1 tbs peanut butter
1 egg

Method

Step 1

Preheat the oven to 160C. Line a baking tray with baking paper.
Step 2

To make the filling, place the raspberries, chia seeds, vanilla extract and water in a small saucepan over a medium-high heat. Allow to cook for 3-4 minutes while using a spoon to break up the berries. Once the mixture has thickened slightly and resembles jam, remove from the heat and set aside to cool.
Step 3

In a medium-sized mixing bowl, combine the dry ingredients.
Step 4

In another mixing bowl, combine the wet ingredients and whisk until combined.
Step 5

Add the egg to the wet mixture and whisk for a further 2–3 minutes, until the mixture is light and bubbly.
Step 6

Fold the dry ingredients into the wet mixture, until just combined.
Step 7

Roll tablespoon-sized amounts of dough into balls then flatten slightly on a lined baking tray. Use your thumb to create a small well in the centre of each cookie. Add 1 tsp of raspberry jam into the well of each cookie.
Step 8

Place in the oven and bake for 10–15 minutes, until the cookies are golden around the edges. Once cooked, allow the cookies to cool on a wire rack.