A healthy spin on the good old fashioned jam drop recipe you will know from childhood. These thumbprint cookies are a delicious vegan treat and a great activity for the kids as well.
1 chia egg (1 tbsp chia seeds + 3 tbsp water)
1 cup sunflower seeds
1 cup rolled oats
1/2 cup buckwheat flour
1 1/2 tbsp corn starch
1 tsp baking powder
1 tsp vanilla extract
1/3 tsp salt
5 tbsp coconut oil
5 tbsp maple syrup
1/2 cup coconut milk
1/2 cup Raspberry & Prune Jam, (recipe below) or jam of choice
Preheat the oven to 350°F/175°C.
Mix 1 tbsp chia seeds with 3 tbsp water and let stand 5-10 minutes until thick and gloppy.
Roast sunflower seeds for a few minutes. Put half of the sunflower seeds in a high-speed mixer together with the oats and mix until you have a coarse flour. Add the rest of the dry ingredients and stir to combine.
Whisk together coconut oil, maple syrup and chia egg in a large bowl and then add dry ingredients. Mix to make a dough. Roll into approx 13-15 balls.
Dip and roll each ball in the plant milk and then in the remaining sunflower seeds.
Place them on the baking sheet and use your thumb to carefully press into the center of each cookie and fill with jam.
(If you want to make your own jam simply place 1\2 cup frozen raspberries, a few chopped prunes and a splash of water in a small saucepan, bring to a boil, then lower the heat to medium-low and let simmer for 15-20 minutes.)
Bake cookies for 10-14 minutes.