Jam Drop Cookies

Описание: These cute-as-pie cookies will take you right back to your childhood. Crispy on the outside, chewy on the inside, and filled with the most deliciously refreshing raspberry chia jam - the perfect treat with a cup of tea! If you adored these as a child you'll love them even more now. Just 15 minutes to make, they're healthy, plant-based, with no eggs, dairy, wheat or refined sugar, so everyone can enjoy them together.

Watch the video above and get the full recipe here!: http://bit.ly/JamDropCookies


x Buffy

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Made with love thanks to
BioBalance: http://bit.ly/BGObiobalance
Vitamix: http://bit.ly/BGOVitamix
Citta Design: http://bit.ly/BGOCitta

Video by Jessica Blair: http://bit.ly/JessBlair

RECIPE

INGREDIENTS:

Cookie Base:
1/2 c rolled oats
1/2 c almonds
1/2 c desiccated coconut
1 c medjoul dates (~7, loosely packed)
1 tsp vanilla extract
1/4 tsp sea salt

Raspberry Jam:
1 c raspberries
2 tbsp chia seeds
2 tsp brown rice syrup
1/4 tsp vanilla extract
1 tbsp hot water

2 tbsp freeze dried raspberries (optional)

HOW TO:

1. Blend the jam ingredients in a blender, scraping down the sides of the blender as needed until combined, then set aside to thicken. There should still be some texture and crunch in there from the chia seeds. If using frozen berries leave them to defrost before blending.
2. Blend the cookie ingredients in a blender or food processor until combined but still with some texture. If your processor isn’t that strong, blend the almonds and oats separately first until they are a couscous like texture, then add the dates one by one while the blender is running.
3. Form the cookie dough into large tablespoon sized balls and roll between your hands. Flatten, then carve out a hole in each cookie with your thumb (watch the video above on how to do this), and fill with a generous tablespoon of jam in each.
4. Raw version: Place in the fridge to set overnight, or in the freezer for an hour or two. Or…
5. Dehydrated version: Place the cookies on a tray, and dehydrate for 32 hours at 41°C/105 °F, or at 46°C/115°F for a shorter time. Store either version in a sealed container for up to a week in the fridge (but I promise they will all be gone before that!).

ENJOY!

For more tips, tricks, and nutritional information on the recipe, check out my full blog post here: http://bit.ly/JamDropCookies