Ingredients
Cookies
- 1 ½ cup roasted ground almonds (or almond flour)
- 1 cup oat flour
- ½ cup almond pulp leftover from the Almond Cow
- ⅓ cup monk fruit sweetener (crystalized) substitute with coconut or brown sugar if wanted
- ¼ cup tapioca flour
- 3 tbsp maple syrup
- 1 tsp baking powder
- 1 flax/white chia egg (3 tbsp almond milk mixed with 1 tbsp ground flax seeds/white chia seeds)
- 2 dates, pits removed (or 1 tbsp maple syrup)
- 2-3 tbsp white chia seeds
- 1 cup fresh organic strawberries
- 1 cup fresh organic raspberries
- ½ cup water
Directions
Cookies- Preheat oven to 300F and prepare cookie sheet with parchment paper.
- In a bowl mix all dry ingredients.
- In a small separate bowl mix the seed egg with maple syrup. Add to dry ingredients and combine into a sticky dough. If too sticky add tapioca flour.
- Wrap in foil and place in the refrigerator for about 15 minutes.
- On a floured surface roll out dough to 3mm thickness. Cut out cookies with a preferred cookie cutter and place on the cookie sheet. Bake for about 13-15 minutes in the oven.
- Take out of the oven and let them cool down for about 15 minutes.
- Either store in fridge or continue to next step for chia jam addition.
- For the chia jam, place berries in a small pan with water and dates/maple syrup. Simmer on low heat until berries are soft.
- Once the berries are soft enough transfer to a small bowl and puree with a hand mixer. Add chia seeds and stir well. Let sit for about 15 minutes.
- Add water or chia seeds if needed for preferred consistency. Transfer into an airtight jar and place in fridge to cool down.
- Once cooled down, assemble cookies. Add half a teaspoon of chia jam to one of the cookies. Then place another cookie on top.
- Transfer assembled cookies onto a plate or baking sheet. Let sit for half an hour and then transfer into an airtight container.
- Store cookies in fridge for up to one week.
