Gluten-free

Filled with chia seed jam, this classic holiday cookie packs in healthy fats, and fiber.

Ingredients:

For Cookie Dough: 

• ½ cup organic coconut sugar

• ½ cup grass-fed butter, melted

• 2 eggs, room temperature

• 2 tablespoons maple syrup

• 2 teaspoon vanilla extract

• ¼ teaspoon almond extract

• 3 cups blanched almond flour, packed fine

• ½ cup coconut flour, do not pack

• ¼ teaspoon sea salt

• ¼ teaspoon baking soda

For Chia Jam Filling:

• 2 cups frozen fruit, raspberries and blackberries are great choices

• 2 tablespoons chia seeds

• 1 tablespoon lemon juice

Special Equipment/Instruction:

• Parchment lined baking sheet

• Rolling pin

• Wooden spoon

• Whisk

• Plastic wrap

• Rubber spatula

• Small saucepan

• Potato masher (optional)

• Cookie cutter:

  • Large circle

  • Small star, heart, gingerbread man (whatever you have on hand)

• Cookie dough needs to be refrigerated for at least 2 hours, or preferably overnight

Preparation:

1. In a large bowl, add coconut sugar, melted butter, eggs, maple syrup, vanilla extract, and almond extract. Whisk until well combined.

2. Add dry ingredients to the wet ingredients: almond flour, coconut flour, sea salt, and baking soda. Mix with a wooden spoon until dough is formed.

3. Divide the dough in half, and form into balls or discs. Wrap tightly with plastic wrap. Chill in the refrigerator for at least 2 hours, or 1 hour in the freezer.

4. Once ready to bake, line a baking sheet with parchment paper, and preheat the oven to 350°F.

5. Remove one of the balls of dough from the refrigerator, and place it on a sheet of parchment paper. Place another sheet of parchment on top, and roll out the dough until it’s ¼ inch thick.

6. Remove the top layer of parchment. Cut out the dough with the large circle cookie cutter. Using the smaller star/heart/gingerbread shaped cookie cutter, cut out the center of the large circle cookies. For every cookie with a cutout center, prepare one without a cutout center. Use a knife or spatula to transfer the cookies to the prepared baking sheet.

7. Bake the cookies for 9-11 minutes, until the edges are slightly golden brown. Once done baking, allow cookies to cool on the baking sheet before transferring to a wire rack to finish cooling.

8. While the cookies are cooling, prepare the chia jam filling. Heat the fruit in a small saucepan over medium-high heat, stirring occasionally, until the fruit begins to break down and bubble. Using a fork or potato masher, mash fruit to your desired consistency.

9. Stir in chia seeds and lemon juice until combined.

10. Remove from the heat and let cool for 5 minutes. The jam will thicken as it cools. Store in a sealed container.

11. Once cookies are cooled, spread jam on the cookies without a cutout center. Then layer the cookies with a cutout center on top of the jam-covered cookies.

12. Serve and enjoy!

Nutrition Info: 

Servings: 15 cookies 

1 serving: 1 cookie

Calories: 202

Carbohydrates: 15 g

Protein: 5 g

Fat: 14.1 g

Sat fat: 3.8 g

Sugar: 8.8 g

Added sugar: 6.6 g

Fiber: 4.2 g