makes 25-30

40 minutes

ingredients

jam

  • 200g raspberries
  • 3 tbsp Sweet Freedom FRUIT SYRUP
  • 1/2 tbsp lemon juice⁠
  • 3 tbsp ⁠white chia seeds⁠

cookies

  • 120g almond flour
  • 300g gluten-free oat flour⁠
  • 80ml Sweet Freedom FRUIT SYRUP
  • 120ml melted coconut oil

make

  1. To make the jam combine the raspberries, FRUIT SYRUP and the lemon juice in a small saucepan.
  2. Bring the mixture to a medium high heat and cook, stirring frequently, until the raspberries have broken down.
  3. Remove from the heat and stir in the chia seeds.
  4. Place the jam in the fridge for 1 hour to thicken.⁠
  5. To make the cookie dough add the almond flour, oat flour, FRUIT SYRUP and the coconut oil to a bowl. Mix with a wooden spoon.
  6. Transfer the dough to a lightly floured surface and knead until uniform.
  7. Divide the dough into two, wrap each piece and place in the fridge for at least 20 minutes.
  8. Preheat the oven to 170° C and line two baking sheets with parchment paper⁠.
  9. Remove the dough from the fridge and work one piece of dough at a time by rolling the dough to 1/4 inch thick between two sheets of parchment paper.
  10. ⁠Using a cookie cutter, cut an equal amount of cookies with a shape you desire, such as a heart, star or triangle. Set half aside for the bottom of the cookie.
  11. With the other half, cut out the middle, again with your chosen shape. This will be the top of your cookie.

Transfer all the cookies to the lined baking sheet and refrigerate for at least 15 minutes.

Remove the cookies from the fridge and bake in the oven for 8-12 minutes, until very slightly browned. Leave to cool completely. ⁠

Add 1 tsp of raspberry jam to each bottom cookie, then gently sandwich all the tops and bottoms together.

Store in an airtight container at a cool room temperature for up to 24 hours, or in the fridge for several days.⁠

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