Thumbprint Cookies with Blackberry Chia Jam

 Thumbprint Cookies with Blackberry Chia Jam from Lessy Lu @ Lessylus.com

Dry ingredients:

2 C almond meal

1/4 C coconut flour

1/4 C xylitol

1 t cinnamon

1/2 t stevia concentrate powder, or to taste

1/2 t salt

1/2 t baking soda

Wet ingredients:

1/2 C butter, softened 

1 egg

1/4 t raw apple cider vinegar (you can't taste it at all and it helps them rise)

In a bowl mix all of the dry ingredients together then add wet ingredients and mix until very well incorporated   Divide and shape dough into 1 1/2 inch balls and place them on a cookie sheet lined with parchment.  Press your thumb half way into the center of each cookie making a well to place the jam in after baking.  Bake them in a 350° for 10 to 12 minutes or until cookies just begin to brown.  

Once cookies are baked and cooled fill the center of each cookie with 1 1/2 tsp of jam.  Store uneaten cookies in the refrigerator.  This recipe make 24 cookies.

Blackberry Chia Jam

2 C frozen blackberries

2 T lemon juice

2 T chia seeds

1/2 t stevia concentrate powder, or to taste

In a small saucepan heat the frozen berries and lemon juice to a simmer and cook until berries are soft.  Remove pan from heat, stir in chia seeds, and smash up the berries with the back of a spoon or a potato masher.  Stir in stevia and allow the jam to cool in the refrigerator or stick it in the freezer for about 5 or 10 minutes.  

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