Almond Butter Thumbprint Cookies

Ingredients

• 6 dates ounces
• 1/2 cup hot water
• 4 1/2 ounces frozen raspberries
• 1/4 cup date paste
• 1/2 tablespoon chia seeds (see notes)
• 1 cup oats
• 1/4 cup date paste
• 1/4 cup almond butter
• 1 tablespoon chia seeds
• 2 tablespoons coconut oil
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• Almond butter (to drizzle)

Instructions

1. 1

   --- Date Paste ---

2. 2

   Add boiling water to dates in a bowl, and allow them to sit for 2-3 minutes to soften.

3. 3

   Add the dates and the water to a food processor bowl, and process until very smooth and the color lightens. This will make slightly more date paste than you need for this recipe, but it is difficult to make less. See the notes section for ideas about how to use the leftovers!

4. 4

   --- Rasoberry Chia Jam ---

5. 5

   In a small saucepan, add the raspberries and date paste. Bring to a low boil over medium heat. Stir occasionally for 2-3 minutes and then remove the pot from the heat. Add the chia seeds, mix well, and set aside to thicken.

6. 6

   --- Almond Butter Thumbprint Cookies ---

7. 7

   Preheat your oven to 350 degrees Fahrenheit. Add the oats to a blender and pulse 6-8 times. The oats need to be broken up, but not blended into flour.

8. 8

   In a large mixing bowl, mix the date paste, almond butter, coconut oil, chia seeds, sea salt, and baking soda. Add the oats and chia seeds, and stir until combined.

9. 9

   On a parchment paper-lined baking tray, scoop out 1 tablespoon balls of the dough. A small cookie scoop or rounded tablespoon works well for this.

10. 10

    Press a thumbprint into the center of each ball of cookie dough. A rounded ½ tablespoon makes the perfect-sized hole. Add a heaping ½ tablespoon of jam to the center of each cookie.

11. 11

    Bake the cookies for 12 minutes and then remove them from the oven. Allow the cookies to cool completely; they will firm up once they have cooled.

12. 12

    Once the cookies are cooled, you can drizzle them with almond butter. Raw almond butter is easier to drizzle, but you can also spread a little almond butter on top when you're ready to serve.