If you're a fan of PB&Js and a fan of thumbprint cookies, welcome to your new favorite cookie recipe! Pro tip: the jam also makes a great stand-alone condiment, so you may want to make extra to keep in the fridge for topping toast or yogurt. Feel free to sub the Cashew Butter for any nut or seed butter you have on hand.
For the jam:
2 cups fresh cherries, pitted and chopped
3 tbsp water
1/4 cup frozen wild blueberries (or sub for any berry)
1/4 cup frozen blackberries (or sub for any berry)
1 tbsp maple syrup or honey
2 tsp arrowroot starch
3 tbsp chia seeds
1/4 cup of oat flour (or grind up rolled oats in a blender)
1/2 tsp baking soda
1 pouch Yumbutter Cashew Butter (or ~3/4 cup of nut butter)
1/3 cup of coconut sugar
1 tsp vanilla extract
Cherry berry chia jam:
Rinse, pit (you can use a metal straw to assist), and chop cherries. Throw in a small pot on the stove over medium high heat with 3 tbsp water. Let simmer until they begin to wilt and soften. Add blueberries and blackberries.
Add maple syrup (or honey) and arrowroot starch. Stir until combined and then add chia seeds, stir till jam is thick and liquid is absorbed by seeds. Remove from heat, set aside.
Cashew Butter cookie:
Preheat oven to 350 degrees.
In a large bowl mix together oat flour and baking soda.
In a medium bowl whisk eggs, then add cashew butter, coconut sugar and vanilla. Pour wet mix into dry, then fold until no more dry ingredients remain.
Spoon out 1 inch sized cookies onto a lined baking sheet (recipe should make about 16 cookies). Raise the pan over the counter by an inch, and lightly drop so cookies flatten. Spoon 1 tsp of chia jam into each cookie. Leave jam in the middle or use a toothpick to swirl the two.
Bake cookies for 13-16 minutes until edges are golden and jam is set!
Via Hallie Sharpless / @spinachdaddy