1 cup of homemade almond butter (or store bought)
1 cup of coconut sugar
1 teaspoon baking powder
1 teaspoon vanilla
1 batch of paleo chia seed jam
Coconut oil spray
Kitchen Equipment Needed:
1 medium size mixing bowl
Preheat oven to 350º. Spray the mini muffin pan with coconut oil spray.
Bake for 8 minutes. Then remove from the oven and use the back of a teaspoon measuring spoon to make an indentation in the cookies, and then fill them with 1 teaspoon of the chia seed jam.
Return to the oven and bake for another 6-8 minutes, until the edges are golden brown.
Remove from the oven and allow to cool completely in the muffin pan. At least an hour. When these are warm they break easily, but once cooled to room temperature they’re perfect. Run a knife around the edges to loosen and turn out on a baking sheet.