Sneakily healthy, no one would guess these delectable Jam Drops are made with wholesome good-for-you ingredients. They're gluten free, vegan-friendly and perfect with a cuppa!

The home-made raspberry jam is the cherry on top of an already nutritious cookie, providing a hit of omegas, antioxidants, vitamins and minerals.

Ingredients

HOME-MADE RASPBERRY CHIA JAM

2 cups frozen (or fresh) raspberries
3 tablespoons chia seeds
2 tablespoons water
2 tablespoons maple syrup (Or use a few tablespoons of your favourite store-bought raspberry jam - we love St Dalfour's Red Raspberry Jam)

FLAX EGG INGREDIENTS

1 tablespoon ground flax (aka flax meal/linseed meal)
3 tablespoons water

DRY INGREDIENTS

1.5 cup almond flour
1/4 cup rice flour
1/2 tsp baking powder
Pinch of salt

WET INGREDIENTS

1/4 cup coconut oil, melted
1/4 cup maple syrup
1 teaspoon vanilla extract

TO DECORATE

Melted white chocolate, for drizzling
Optional: 80g white chocolate, chopped, to mix through dough, for white choc-chunk cookies

Method

Prepare raspberry chia jam. Place the frozen raspberries, chia, water and maple syrup into a small saucepan. Bring it to a boil, stirring frequently for a few minutes until the raspberries have broken down and the mixture resembles compote. Continue to cook over the stovetop until the mixture has thickened. Add the maple syrup until it’s reached a desired level of sweetness then transfer to a clean jar and set aside.
Preheat oven to 180 degrees Celsius fan-forced, and line a tray with baking paper.
In a small bowl, prepare a flax egg, by combining ground flax seeds + water. Allow to sit for 5 minutes or so to thicken.
In a mixing bowl, combine dry ingredients (almond flour, rice flour, baking powder, salt).
Make a well in the centre of the dry mixture.
In a separate bowl, whisk together wet ingredients (melted coconut oil, maple syrup, vanilla), and flax egg.
Add wet mixture to dry mixture and mix to combine into a thick dough. If adding chopped white chocolate, add in now.
Use a tablespoon to scoop out a heaping spoonful of dough. Roll into a ball, then flatten into a thick disk, and place on baking tray.
Use thumb, or an oiled measuring teaspoon, to create an indent into the middle of each cookie.
Spoon jam into the indent to fill.
Bake cookies in oven for 6 minutes, then rotate tray 180 degrees, and bake for a further 6-9 minutes, or until cookies are lightly browned around the edges.
Remove tray from oven, and allow cookies to cool on pan until cooled completely (the cookies will not be fully set fresh from the oven, but will harden up as they cool).
Once cooled completely, melt white chocolate and drizzle over cookies.
Store cookies in a container in the fridge for up to 1 week (if they last that long). Left over raspberry chia jam can be stored in the fridge in a sterilised jar.

Article by Loving Earth Holistic Kitchen

Loving Earth is an Australian brand that offers a delicious range of raw chocolate products, healthy snacks, nutrient-dense superfoods and a whole lot more. The Loving Earth ethos is based around three central concepts: their products need to be Healthy, Sustainable and Fair.