Recipe by Kailee Walters for Wyman's
Ingredients:
Wet:
- 1 egg
- ¼ cup coconut oil, melted then cooled
- 3 tbsp maple syrup
- 3 tbsp (60g) whole milk yogurt
- 2 tbsp sunflower seed butter (any creamy nut or seed butter will work)
Dry:
- 1 cup (120g) whole wheat flour
- ½ cup (56g) almond flour
- ¼ cup (90g) brown or coconut sugar
- 1 tbsp cinnamon
- 1 tsp cardamom
- 1 tsp allspice
- ½ tsp sea salt
- ¼ tsp baking soda
Jam:
Instructions:
Step one:
- In a bowl, combine the wet ingredients until smooth
- In another bowl, mix the dry ingredients until fully incorporated
- Add the dry ingredients into the wet, mixing until combined
- Refrigerate dough for 15 minutes
Step two:
- While the dough is refrigerating, add the frozen berries to a pan on a medium-low heat, stirring to evenly distribute the heat
- Once thawed, mash the berries with a spatula and bring to a boil
- Add the chia seeds and remove from heat, setting aside to thicken
Step three:
- Take the dough out to scoop and roll into balls, placing them evenly on a lined or greased cookie sheet
- Refrigerate for another 30 minutes
- After the dough is chilled, heat the oven to 350F
- Take the dough out to press the centers down with your thumb
- Add a dollop of jam to the thumbprint and sprinkle with a bit of extra sea salt
- Bake at for 15-18 minutes
