Vegan Peanut Butter & Chia Jam Thumbprint Cookies
You guys, you simply MUST have these cookies! If a PB&J sando is suitable for breakfast, these are too ...<br> Vegan Peanut Butter & Chia Jam Thumbprint Cookies <br> 1 cup raspberries<br> 1 tbsp maple syrup<br> 2 tsp chia seeds<br> ⅛ tsp vanilla<br> 1½ cups almond flour/meal<br> ½ tsp baking soda<br> ½ tsp salt<br> ½ tsp cinnamon<br> ⅔ cup peanut butter<br> ½ cup honey, maple syrup or agave nectar (maple syrup or agave for vegan)<br> 1 flax egg <br> ½ tsp vanilla extract<br><br> INSTRUCTIONS<br> 1. Preheat oven to 350 degrees. <br>2. Mix jelly ingredients together in a small saucepan and heat over medium for about 12-15 minutes, stirring frequently or until raspberries break down and sauce begins to thicken. Place in freezer to cool while cookies bake. <br>3. Combine flour, baking soda, salt and cinnamon in a bowl. In a separate bowl, mix peanut butter, honey/maple syrup, egg and vanilla. <br>4. Add almond flour mixture gradually until a dough forms. <br>5. Scoop dough by the tablespoon onto a cookie sheet, spacing cookies at least an inch apart. Use your thumb to create a hole for the jelly to sit. Fill hole with jelly. <br>6. Bake for 11-12 minutes or until set.