There’s nothing better than holiday cookies that aren’t loaded with sh*t! Unfortunately, most are. These cookies are bright and flavorful, made with clean ingredients and delish. Created by @SoulfulSophia this dessert is perfect for kids around the holidays. I’m not typically the baking type but I will def make these with Benjamin. What are some holiday cookies you’re making with your kiddies this season?
INDREDIENTS FOR COOKIES:
- 1 cup almond flour
- 1/2 cup oat flour
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1 tbsp nut milk OR coconut milk
- 2 tbsp coconut sugar
- 2 tbsp maple syrup
INGREDIENTS FOR FILLING:
- 2 cups frozen (or fresh) rasperries
- 3 tbsp chia seeds
- 1 tbsp maple syrup (optional)
PROCESS FOR FILLING:
- Add raspberries to a pot over medium heat and let them melt down (lightly pressing down with a fork or potato masher)
- Once raspberries melt down into a more liquid texture, add in chia seeds and remove the pot from the heat
- Mix in chia seeds well and allow to sit for about 15 minutes to become “jelly like”
PROCESS FOR COOKIES:
- Mix wet and dry ingredients in separate bowls
- Combine the 2 and mix together well (use hands to kneed the cookie dough)
- Line a baking sheet with parchment paper
- Take a large spoonful of dough (about 2 tbsp) and mold into “thumbprint shapes” and place on parchment paper
- Fill with raspberry filling
- Bake at 360 for about 20 minutes (or until edges start to brown – keep an eye on them!)
- Allow cookies to cool on a cooling rack and enjoy!
There will likely be leftover raspberry jam which can be used as jelly!
