Peanut Butter + Chia Jam Thumbprint Cookies

Updated at: Thu, 21 Nov 2024 12:25:21 GMT

Step 1

Heat the frozen strawberries in the microwave for about 1 – 2 minutes until no longer frozen.

Step 2

Place the strawberries, chia seeds, agave nectar, and sea salt in the food processor.

Step 3

Process until combined, about 10 seconds.

Step 4

Scrape down the sides with a rubber spatula and process for another 10 seconds.

Step 5

Transfer to a jar and pop it in the fridge for 1+ hours until you’re ready to use it.

Step 6

When the chia jam thickens up and is jelly consistency, make the peanut butter cookies.

Step 7

Whisk together the peanut butter, agave nectar, and vanilla.

Step 8

Add the almond flour and continue to whisk until it begins to ball up. I found it easiest to use a rubber spatula and really fold it over and over until it was well combined.

Step 9

Then, roll the batter into ping pong sized balls and put them on a piece of parchment paper.

Step 10

Use your thumb to press down the center and make a divot.

Step 11

Add a scoop of chia jam to the center of each cookie.

Step 12

You’ll have some leftover jam, so keep it in an airtight container in the fridge and use it as you would any store-bought jelly or jam!

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