Raspberry chia thumprint cookies

I came across Kale Junkie's instagram about a year ago and every time she posts a new recipe I always save it. This raspberry chia thumprint cookies happens to be one of those saved recipes, and I finally worked myself up to buying some raspberries and testing the recipe out myself. The cookie base is made from only a few ingredients, almond flour, coconut oil, maple syrup and cinnamon and they have a texture that resembles a shortbread. I had a little leftoever chia jam and it was the perfect combo with some peanut butter and toast. Double bonus!

What you need: makes 16 cookies

For the cookies:

• 2 1/2 cups almond flour

• 1/2 cup melted coconut oil

• 3 tb maple syrup

• 1/2 tsp cinnamon

For the raspberry filling:

• 1 pint fresh raspberries

• 1 tb chia seeds

• 1 tb maple syrup

• 1/2 tsp melted coconut oil

What to do:

1. In a medium bowl, mix all of the ingredients for the cookies until a dough is formed.

2. Cover and refrigerate for at least one hour.

3. While the dough is chilling, make the filling by adding all of the filling ingredients to a small pot on the stove over low heat.

4. Use a spoon and mash the raspberries, mixing everything together. After about 5 minutes, turn off the heat and let the mixture sit. The chia will expand and this will be more "jam-like."

5. Heat oven to 375. Line a baking sheet with a silpat (preferred) or parchment paper.

6. Using a spoon form cookies on the parchment paper, using your thumb to make an imprint in each cookie.

7. Bake for 10-11 minutes.

8. Remove from oven and press lightly on the imprint again, making room for the jam.

9. Move to a cooling rack and let cool completely.

10. Then fill the cookies with the raspberry filling.

Recipe from: Kale Junkie