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Saturday, March 28, 2015

Peanut Butter and Chia Jelly Thumbprint Cookies for One

These treats sound like they’d be sturdy and rustic, but they’re delicate treats, like the kind you’d serve to the Queen at a posh tea party. Making your own jam means that it will come out exactly how you want it, too.

For the Chia Jelly:
½ cup raspberries, blueberries, strawberries, or other fruit (fresh is best)
½ TBLSP maple syrup
1 teaspoon chia seeds
Splash of vanilla extract

For the Cookie:
½ TBLSP flax seed meal
1 ½ TBLSP water
¾ cup coconut or almond flour
Pinch of baking soda
Pinch of salt
Pinch of cinnamon
1/3 cup peanut butter
¼ cup maple syrup or agave nectar
Large splash of vanilla extract

You can do this step after the 10-minute wait in Step 2. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  1. In a small bowl, combine the flaxseed meal and water. Stir it up well, and then leave it alone to become a gloppy mess.
  2. In a small saucepan, combine fruit, syrup, chia seeds and vanilla, heating it on medium heat for 10-12 minutes, stirring frequently, until the fruit breaks down and the jam begins to thicken. When it’s done, put it in the refrigerator or freezer to cool while you prepare the cookies.
  3. In a small bowl, combine the flour, baking soda, salt, and cinnamon.
  4. In another small bowl, combine the peanut butter, syrup, flax glop, and vanilla. Add the flour into the peanut butter mixture and combine until it forms a soft dough.You might need more moisture, in which case, add non-dairy milk by dribbles. The dough should just barely hold together, but it needs to be moist enough not to crumble when you put the divot into it and leave it on the baking sheet. 
  5. Roll TBLSPs of the dough into balls and place them on the prepared baking sheet about an inch and a half apart. You should get six or eight cookies. Using your thumb, a finger, or the back of a spoon, make an indentation for the jelly.
  6. Fill the indentation with a healthy glop of jelly.
  7. Bake for 11-12 minutes, or until firm to the touch.

Let them cool on the baking sheet—if you move them too soon, they’ll crumble into a crumbly gooey mess. 

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