Delicious shortbread style cookies smothered with peanut butter and raspberry chia jam. Doesn’t get much better than that if you ask us.They are sweetened using only a small amount of date syrup and superfood powder, mesquite. Such a satisfying healthy treat!
Almond Meal, 1 cup
Buckwheat Flour, 1/2 cup
Dessicated Coconut, 1/2 cup
Mesquite Powder, 1 tbsp
Baking Powder, 1 tsp
Smooth Peanut Butter, 1/2 cup
Olive Oil, 1/4 cup
Date Syrup, 2 tbsp
Hulled Tahini, 2 tbsp
Himalayan Salt, 1/4 tsp
Raspberry Chia Jam
Raspberries, 1 cup (frozen)
Orange Juice, 1/2 cup
Coconut Nectar, 1 tbsp (or Date Syrup)
Vanilla Bean Powder, 1/2 tsp
Chia Seeds, 2 tbsp
Preheat oven to 170 degrees C.
To prepare raspberry chia jam, combine all ingredients except chia seeds in a saucepan and place over medium heat.
Leave to simmer for approximately 5 minutes, stirring occasionally. Set aside and allow to cool.
Once cooled, add chia seeds and place in the fridge while you make the cookies.
Combine all dry ingredients in a large mixing bowl.
Then add all ‘wet’ ingredients, mix until well combined.
Form into cookies and arrange on a lined baking tray. Place in the oven to bake for 10-12 minutes.
Top with additional peanut butter and raspberry chia jam.
Serve freshly baked in your favourite Coconut Bowls or use it for toppings in your smoothie or nice cream! Enjoy!
This recipe was created for us by Healthy Luxe, a blog established in 2014 by mother-daughter duo, Jennifer Murrant and Hannah Singleton. The platform evolved from a shared love and appreciation for health, wellness and food.