This is a remake of a classic holiday cookie that is gluten-free, swapping regular flour for low-glycemic almond flour, which won’t cause a quick rise in blood sugar. Add in chia seeds with the jam, which provide protein, fiber and anti-inflammatory omega-3 fatty acids. Amazingly delicious!
½ cup almond butter
6 tablespoons maple syrup
½ teaspoon vanilla extract
¼ teaspoon almond extract
2 cups almond flour
2 tablespoons ground flax seeds or flax meal
pinch of sea salt
1 ¼ cups fresh or frozen blueberries
2 tablespoons coconut sugar
1 tablespoon chia seeds
2 tablespoons shredded unsweetened coconut
Instructions: Heat oven to 325° F. Cover a cookie sheet with parchment paper. In a small saucepan, stir together the blueberries and coconut sugar. Cook, stirring occasionally, until the berries soften and sugar is melted, about 5 minutes. Add the chia seeds and stir well. Reduce heat and simmer for about 5 minutes or until thickened. Remove from heat and cool.
Wisk almond butter, syrup and extracts until smooth. Add the almond flour, flax meal and salt and mix by hand with a spoon until dough forms. Add a drop or two of water if dough is too dry. Measure one tablespoon of dough and roll into a ball. Place on cookie tray, 2 inches apart. Press your thumb into the center of each ball and fill with ½ teaspoon of jam. Sprinkle with shredded coconut and bake for 18 minutes until golden brown. Cool completely.
Disclaimer: This content is solely for informational purposes and should not be substituted for medical or chiropractic advice. It is recommended that you seek professional advice by a licensed health care professional.