Ingredients

The following ingredients have 14 Servings
  • Strawberry Chia Jam:
  • 1 cup frozen strawberries
  • 1/8 cup chia seeds
  • 1 tablespoon agave nectar (honey or maple syrup works)
  • couple pinches pink Himalayan sea salt
  • Peanut Butter Cookies:
  • 1/2 cup natural peanut butter
  • 1/3 cup agave nectar (honey or maple syrup works)
  • 1/2 teaspoon vanilla
  • 1 1/2 cup almond flour

Instruction

  • Heat the frozen strawberries in the microwave for about 1 – 2 minutes until no longer frozen.
  • Place the strawberries, chia seeds, agave nectar, and sea salt in the food processor.
  • Process until combined, about 10 seconds.
  • Scrape down the sides with a rubber spatula and process for another 10 seconds.
  • Transfer to a jar and pop it in the fridge for 1+ hours until you’re ready to use it.
  • When the chia jam thickens up and is jelly consistency, make the peanut butter cookies.
  • Whisk together the peanut butter, agave nectar, and vanilla.
  • Add the almond flour and continue to whisk until it begins to ball up. I found it easiest to use a rubber spatula and really fold it over and over until it was well combined.
  • Then, roll the batter into ping pong sized balls and put them on a piece of parchment paper.
  • Use your thumb to press down the center and make a divot.
  • Add a scoop of chia jam to the center of each cookie.
  • You’ll have some leftover jam, so keep it in an airtight container in the fridge and use it as you would any store-bought jelly or jam!