- 1 ½ cups frozen berries
- ¼ cup date syrup or pure maple syrup (reduced sugar substitutes: ¼ cup Lakanto maple syrup or 2 TBSP maple/date syrup)
- ⅛ cup filtered water
- 2 Tablespoons chia seeds
- 1 teaspoon grated ginger root
- 2 cups almond flour (plus 1-3 TBSP more if needed)
- ¾ cup oat flour (use 1 cup rolled oats if making your own flour)
- 1 Tablespoon tapioca starch
- ½ teaspoon pink Himalayan or sea salt
- ¼ teaspoon baking powder
- ¼ teaspoon Ceylon cinnamon (optional)
- ½ cup date syrup or pure maple syrup (reduced sugar substitute: Lakanto maple syrup or ¼ cup maple syrup)
- ⅓ cup melted coconut oil
- 1 Tablespoon pure vanilla extract
- In a small saucepan, add in berries and maple syrup. Over medium heat, bring mixture to a boil. Reduce and simmer for about 10-12 minutes. Let cool slightly. Add to blender along with ginger and chia seeds. Blend up. Let sit to thicken. (Jam thickens even more overnight if you want to make the jam ahead of time and store in refrigerator until ready to make the cookies.)
- Preheat oven to 350F.
- In a large mixing bowl, add in both flours, salt, baking powder, and cinnamon. Whisk together.
- Add in maple syrup, coconut oil, and vanilla. Stir together. Add in additional 1-3 tablespoons of almond flour if batter is too wet to handle and form into a ball and add in a little bit of water/nut milk if dough does not stick together.
- Roll about 1 tablespoon of dough into a ball, and place onto a parchment-lined baking sheet. Gently press your thumb into the center to make room for the jam.
- Add about ½-1 teaspoon of jam into the well in each cookie.
- Bake for about 12-15 minutes or until the bottom of cookie browns just a bit. Let cool on baking sheet.
Makes 24 cookies. Per cookie (based on using date syrup):
Calories: 102 | Total Fat: 5 g | Total Carbohydrate: 14 g | Dietary Fiber: 1 g | Protein: 1 g