Superfood Overnight Thumbprint Cookies
Oven 350 degrees {gluten free, refined sugar-free}
- Prep Time: 20 mins
- Cook Time: 16 mins
- Total Time: 36 mins
- Yield: 12 1x
Ingredients
- 1 cup of Almond Meal
- 1/2 cup of Brown Rice Flour
- 3 tbsp. of Coconut Oil – melted
- 1 tsp of Vanilla
- 4 tbsp. of Maple Syrup
- 2.5 cups of Frozen Berries
- 1 Balance Shot by Life Equals (optional)
- 2 tbsp. of Chia Seeds
Instructions
- To make the jam: Add the frozen berries to a medium saucepan and place over medium heat.
- Let these cook down for about 15 minutes.
- When the fruit has reduced, add the chia, Balance Shot, and 1 tbsp. of maple syrup.
- Pour the jam mixture into a jar and place in the fridge overnight or for at least two hours.
- The chia seeds will become gelatinous in the liquid, turning this into a delicious jam!
- You’ll have leftovers, this can be used as regular jelly on toast, sandwiches, etc – this recipe makes about 12oz of jam.
- While the fruit reduces in the saucepan, we’ll make the cookie dough.
- Start by melting the coconut oil.
- Measure out the almond meal, brown rice flour, maple syrup and vanilla.
- Add all of the ingredients into a bowl and mix.
- Place the dough in the fridge to chill overnight or for at least two hours.
- When you’re ready to make the cookies, preheat the oven to 350 degrees.
- Begin to scoop the dough out onto a baking sheet with parchment paper or greased with coconut oil. I like about a heaping tbsp. of dough for each cookie. You can also use a cookie
scoop, if you have one! - Press your thumb into the middle of the dough ball to make a well.
- Pour jam into the center and place in the oven.
- Bake for 13-16 minutes and voila!