These are the ultimate summer cookie! Loaded with local goodness and the perfect way to make use of your summer berries. Feel free to mix up the fruit you use in the jam depending what’s in season.
These cookies are extra special as for the first time ever in a recipe I used local, grass fed, organic butter! We had a friend stay at our cabin while we were away and left this high quality butter in our fridge so I figured I should put it to good use. Although butter is not often something I buy for a variety of reasons (mainly ethical and environmental), high quality butter can actually be amazing for us! It contains a fatty acid called Butyrate which has been found to be anti-inflammatory, help to improve digestion, and even increase weight loss.
Along with local butter these cookies also contain local oats, and sunflower seeds which make the “flour” of the cookie meaning they are completely gluten free and extra good for you 🙂
– 2.5 cups oats ground into a fine flour
– 1 cup sunflower seeds
– 1/2 tsp. cinnamon
– 1 tsp. baking powder
– pinch of sea salt
– 1/3 cup maple syrup
– 1/3 cup raw cane sugar
– 1/2 cup softened grass fed organic butter* (be sure butter or coconut oil is just softened not completely melted!)
– 2 Tbsp. flax egg soaked in 4 Tbsp. water for 5 minutes
*NOTE: you can try this recipe with coconut oil instead to make it vegan. I’ve done both and either work great!
– Preheat oven to 325°F convection (or 350 bake)
-Place oats in a blender and grind until you reach a fine flour like consistency. Then place in a large mixing bowl
– Place sunflower seeds in a blender and grind until you reach fine flour like consistency (similar to the oats). Then place in mixing bowl with oats
– Add all other dry ingredients and stir until well combined
– In a separate bowl let flax and water soak for 5 minutes. Then add the softened butter, sugar, and maple syrup. Stir until well combined
– Add wet to dry and mix until well incorporated
– Roll cookies into ball and then place on a cookie tray. Press your thumb into centre of each dough ball to create a “thumbprint” impression.
– Place thumbprints in oven and bake for 12 minutes
– While thumbprints are baking, make chia jam. I use this recipe: https://www.gimmesomeoven.com/10-minute-chia-seed-jam
– After 12 minutes, remove cookies and place jam into the thumbprints
– Place back into oven and bake for another 6-8 minutes (check after 6 to see how they are doing)
– Remove from tray and allow to cool before enjoying!