This recipe was a spur of the moment/late night concoction that turned out amazing! The homemade strawberry jam is what really pulls it together. Comment and let me know if you try it!
Ingredients:
Chia Strawberry Jam*
- 1 cup fresh or frozen strawberries (also works well with raspberries)
- 1 Tablespoon chia seeds
- 1/2 Tablespoon honey or pure maple syrup
Peanut Butter Cookies
- 2 cups old fashioned or quick oats (or oat flour)
- 1/3 cup honey or pure maple syrup
- 2/3 cup natural peanut butter
Directions:
- Heat the strawberries on the stove in a pan over medium/low heat, stirring continuously. When they have started to soften, mash them with a fork. Remove from heat and cool 1 minute before adding to a blender or food processor and blending until smooth.
- Stir in the chia seeds and honey/pure maple syrup and refrigerate for 45 minutes.
- Once the jam is almost done, make the cookies. Pre-heat the oven to 350 degrees F.
- Add the oats to a food processor or blender and blend until it becomes fine like flour (or use oat flour). Combine with the honey/pure maple syrup and peanut butter in a large bowl until it becomes a nice dough.
- Form into 12 balls. Press your thumb into them to flatten them, creating a concave for the chia jam. If the cookie starts to crack, press it back together. Add a small spoonful of chia jam to the thumbprint in each cookie.
- Bake for 8-10 minutes & enjoy!
*Note: I like to double the jam to have extra in the fridge for toast
Photos by Ciera Leavitt
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