Almond Butter & Chia Strawberry Jam Sandwich Cookies gf/v
2 cups gf old-fashioned oats
3/4 cup coconut sugar
½ teaspoon baking powder
1/4 teaspoon sea salt
1/2 cup coconut oil
1/2 cup creamy salted almond butter
1 flax egg (1 T ground flax, 3 T water - mix and let rest for 5 min)
½ teaspoon vanilla extract
¼ teaspoon almond extract
Strawberry Chia Jam
2 cups fresh or frozen strawberries
2 teaspoons honey
2 teaspoons chia seeds
Preheat oven to 375. Combine oats, coconut sugar, baking powder, and salt in a blender and process until it forms a flour. In a bowl mix coconut oil and almond butter together until creamy. Add the flax egg, vanilla and almond extract. Add the dry ingredients bit by bit until it forms a well incorporated dough. Take one T of dough at a time, roll into a ball and then flatten on a parchment- lined cookie sheet. Cut out a small circle in half of the dough until it resembles the image above. Bake at 375F for 10 minutes. When cooked let them sit for 5 minutes on the cookie sheet and then transfer to a wire rack to let them cool completely.
To make the jam, place strawberries and honey in a saucepan and cook on a low heat for 10 minutes until the strawberries are soft and mashed. Use the back of the spoon to mash the mixture if needed. Remove from heat and stir in the chia seeds. Pour the jam into the a bowl and place into the fridge for at least an hour to thicken. When completely cooled, place a dollop on the biscuits without a cutout and then place one with a whole on top (see image above).