Raspberry macadamia thumbprint cookies recipe

Ingredients

• 1 cup (125 g) raspberries
• ½ tablespoon pure maple syrup or raw honey 1½ tablespoons chia seeds

• 3 cups (300 g) gluten-free rolled oats
• 1 tablespoon arrowroot powder
• 1 teaspoon fine sea salt
• ⅓ cup (80 ml) coconut oil
• ⅔ cup (150 ml) pure maple syrup or raw honey
• 1 teaspoon vanilla extract
• ⅓ cup (45 g) raw macadamia nuts, roughly chopped

Make the Jam
1. Blend the raspberries with the maple syrup in a food processor until smooth. With the processor running, slowly pour in the chia seeds and mix until they are fully incorporated.
2. Transfer the jam to a glass jar, cover it, and chill it in the fridge until it has gelled, 15 to 20 minutes. (You can keep the jam in the fridge for up to 1 week.) 3. Make the cookies: Preheat the oven to 350°F / 180°C. Line two baking sheets with parchment paper.
3. Process 2½ cups (250 g) of the oats in the (clean) food processor on high to make a rough flour. Pour the flour into a large mixing bowl, and stir in the remaining ½ cup (50 g) oats, arrowroot powder, and sea salt.
4. In a small saucepan over medium heat, melt the coconut oil and maple syrup together, whisking to blend. Add the vanilla and stir to combine.
5. Pour the wet ingredients over the oat mixture, and stir until just combined. Fold in the chopped macadamia nuts.
6. Using wet hands, roll the dough into balls, each about the size of a golf ball, and space them an inch or so apart on the prepared baking sheets. Use your fingers to create an indent in the top of each cookie, and spoon in enough jam to fill it.
7. Bake for 20 minutes, or until the edges of the cookies are golden. Transfer cookies to a wire rack to cool.