Raspberry Chia Cookies

Raspberry Chia Cookies

Tanya Augusta

Ingredients: 

• 1 cup plus 2 tablespoons buckwheat flour

• 3 cups of water

• ½ teaspoon baking soda

• ½ teaspoon sea salt

• ½ cup tahini

• ½ cup maple sugar

• ½ teaspoon alcohol-free vanilla extract

• ½ cup white sesame seeds

• ½ cup raspberry chia jam (see homemade next) 

Chia Raspberry Jam:

Chad Binggeli

2 cups fresh or frozen raspberries (or other fruit) 

2 tbsp chia seeds

1 tsp lemon juice

1 tbsp maple syrup (optional) 

Directions: 

1. In a saucepan, heat fruit on medium high until heated through and the fruit begins to break down. Use a spoon to mash fruit to desired consistency. 

2. Sir in chia seeds and lemon juice. Taste and add sweetener if needed. 

3. Remove from heat and let stand for 5 minutes until the jam thickens. 

4. Stir and serve immediately or transfer to an air-tight container. 

Notes: Store in the fridge for 2 weeks or in the freezer for up to 3 months. 

Instructions: 

Preheat the oven to 350°F. Whisk together the buckwheat flour, baking soda, and sea salt in a mixing bowl and set aside.

Process together the tahini, maple syrup, and vanilla extract in a food processor until smoothly combined. Then add in the water and stir again. Add the buckwheat flour mixture and pulse until well combined.

Form the dough into 1-inch balls and roll them in the sesame seeds before placing them onto a baking tray lined with parchment paper. Leave at least 2 inches between the cookies. Press a thumbprint into the center of each cookie and place the cookies into the oven. Bake the cookies for 8 to 10 minutes.

Remove the cookies from the oven and fill each one with 1 teaspoon of chia raspberry jam. Place the cookies on a wire rack to cool.

Serves: 4-6