Ingredients
FOR THE COOKIES:
- 2 ½ cups almond flour
- ½ cup melted coconut oil
- 3 tbsp maple syrup
- ½ tsp cinnamon
FOR THE RASPBERRY FILLING:
- 1 pint fresh raspberries
- 1 tbsp chia seeds
- 1 tbsp maple syrup
- ½ tsp melted coconut oil
Instructions
- In a medium bowl, mix all of the ingredients for the cookies until a dough is formed. I like to use my hands for this one.
- Cover and refrigerate for at least one hour.
- While the dough is chilling, make the filling by adding all of the filling ingredients to a small pot on the stove over low heat.
- Use a spoon and mash the raspberries, mixing everything together.
- After about 5 minutes, turn off the heat and let the mixture sit. The chia will expand and this will be more "jam-like."
- Heat oven to 375
- Line a baking sheet with a silpat (preferred) or parchment paper.
- Using a spoon form cookies on the parchment paper, using your thumb to make an imprint in each cookie.
- Bake for 10-11 minutes.
- Remove from oven and press lightly on the imprint again, making room for the jam.
- Move to a cooling rack and let cool completely.
- Then fill the cookies with the raspberry filling.
- I like to place them in the refrigerator for a few minutes before eating, but sometimes I just can't wait! You guys will love these! Enjoy!
Calories: 174kcal | Carbohydrates: 8g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Trans Fat: 0.001g | Sodium: 1mg | Potassium: 15mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 0.05mg | Calcium: 48mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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