Looking for the perfect holiday treat? Try these juice infused jam cookies and have some quality time decorating them with your family for a delicious holiday activity.
Ingredients:
2 cups frozen raspberries
½ cup Apple & Eve Apple Juice
2 tablespoons of chia seeds
1-2 tablespoons of maple syrup
½ cup pecans
½ cup coconut oil
¼ cup coconut sugar
1 cup all-purpose flour, plus more for rolling cookies
½ teaspoon vanilla
¼ teaspoon salt
2-4 tablespoons milk
Instructions:
In a small saucepan on medium heat, combine the raspberries, juice, chia seeds, and maple syrup. Bring to a boil and then reduce to a simmer for 15-20 minutes, stirring occasionally.
Place in a container and refrigerate until ready to use. Jam will continue to thicken in the refrigerator.
Preheat the oven to 350° and line a cookie sheet with parchment paper.
In a food processor, grind pecans until they become a fine flour.
Using an electric mixer, combine coconut oil and coconut sugar until they become fluffy. Add the ground pecans, flour, vanilla, salt and 2 tablespoons of milk and mix until ingredients start to form a crumbly dough. Test the dough by checking with your hands to see if it forms into a ball. Refrigerate for 15 minutes.
Remove the dough from the refrigerator and sprinkle the counter and rolling pin with flour. Roll out dough to 1/8 of an inch. If the dough is falling apart, mix in another 2 tablespoons of milk.
Using a cookie cutter, make 20 cookies – a top and a bottom for the cookie sandwich and place on prepared cookie sheet.
Place in the oven and bake for 12-14 minutes. Allow to cool.
Spread the raspberry jam between two cookies. Dust with powdered sugar if desired.
Looking for the perfect holiday treat? Try these juice infused jam cookies and have some quality time decorating them with your family for a delicious holiday activity.
Ingredients:
Instructions:
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