| Prep Time | 15 minutes |
| Cook Time | 12 minutes |
| Servings | cookies |
Ingredients
For the BLUEBERRY CHIA JAM
- 3 cups Fresh blueberries
- 2 tbsp Maple Syrup (or any sweetener of choice agave, honey etc.)
- 1 Lime freshly squeezed
- 2 tbsp chia seeds
Ingredients For the BLUEBERRY CHIA JAM
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Instructions
For the BLUEBERRY CHIA JAM
- Rinse fresh blueberries in water and place them in a small saucepan.
- Add your squeezed lime and maple syrup and allow the blueberries to cook on low heat until softened. Use a wooden spoon or potato masher to mash the blueberries.
- Once you have a sauce like consistency, turn off the heat and add the chia seeds. Mix well and allow the jam to cool and slightly thicken. Transfer the cooled jam to an air tight container. *Any leftover blueberry jam can be refrigerated for up to 1 week.
For the COOKIES
- In a large bowl, mix together the oat flour, grounded pistachios, salt and cardamom powder.
- Add the coconut oil and maple syrup and mix to combine all ingredients. (If the mixture is not completely together, you can add and additional tbsp of coconut oil).
- Prepare your baking sheet and start forming balls between the palms of your hand. Once all your balls are done, press each ball in the center with your thumb to form a little curve that will hold the jam.
- Add a teaspoon of blueberry jam in the center of each pressed cookie dough.
- Have your oven ready and preheated at 180 degrees Celsius, and bake for 10-12 minutes or until your cookies are golden brown and firm.
- Allow to cool completely before serving.
Recipe Notes
The amazing fragrance of these cookies will fill your kitchen with an aroma like no other!
These cookies are soft and chewy, with a burst of sweetness from the blueberries and a nutty flavor from the pistachios.
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