MERRY CHRISTMAS TO ALL THOSE WHO ARE CELEBRATING!!

There are a few recipes here that I had no intention of making but which resulted when I had to exhaust a certain ingredient/s coz it/they was/were inching nearer to the expiry date. A half-finished bottle of raspberry jam is the subject in the focus today. I love having it with toasted bread along with some crunchy peanut butter or I add it to my bowl of oat meal or Broken Wheat Breakfast Pudding. We also enjoy it as a topping for this Pineapple Coconut Loaf (takes it to the next level).

So, with this half bottle of jam in hand I went mulling over the thought, of how I could use it in a way where I could kill two birds with one stone. I mean making something worthy of sharing it here and something that could be a Christmas-sy post as well. The only thing I was certain about was that it had to be something baked for sure. I thought of sandwich cookies but I realised that have already shared them in my last post. Since my previous post was somewhat indulgent, I decided to keep this one, a healthy one. Also, I have never shared a thumb print cookie here, the festive season seemed like the perfect time to share one, right away!

For Cookies

¼ C Flour

¼ C Whole meal

1/3 C Cashew nuts or Almonds

½ C plus 2 tbsp Rolled Oats

¼ C Desiccated Coconut

1/3 C melted Butter (coconut oil for vegans)

4 tbsp Date Syrup or any sweetener of your choice

½ tsp Vanilla extract

For Chia Jam Filling

4 tbsp Raspberry Jam

1 tbsp Orange Juice

1 tbsp Chia Seeds

Mix together the ingredients under the ‘filling’ category and set aside for approximately forty five minutes.

Preheat the oven at 180 degrees C.

Coarsely grind the cashews (or almonds) and rolled oats. Transfer to a mixing bowl and add in the flour, whole meal and desiccated coconut.

In a small bowl, whisk together the butter (or coconut oil), vanilla extract and date syrup.

Add the wet ingredients to the dry ingredients and mix them together until just combined.

Pinch the dough to obtain 12 equal sized portions. Roll each portion into balls.

Place each ball on the baking sheet and make indent in each, using your thumb. (I used the round of a wooden honey drizzler to make indents) Smooth out any cracks that may appear on the edges.

Add a small amount of jam in each indentation.

Bake the cookies for approximately 12 minutes or until they become light brown around the edges.

Note – You can swap date syrup with any sweetener of your choice, such as honey, agave nectar or maple syrup.

Note – I had run out of cashews so I swapped them with almonds.

Yield – 12 Cookies

Inspired by this recipe

Thanks for visiting and see you soon again with another exciting recipe!

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