The benefits of eating things like flaxseed and chia seed can’t be overstated. These seeds are high in omega 3 fatty acids, which are vitally important for heart health, lowering inflammation and brain function.
However, including more of these superfood seeds in your diet can be a challenge. These flaxseed and raspberry jam chia cookies are an easy way to get more of these ingredients in your diet. They make a perfect pre-workout “snack” or are an excellent after-dinner treat to satisfy sweet cravings without turning to processed sugar products.
This recipe is no-bake to ensure as much of the valuable nutrients as possible are preserved. They are best eaten right out of the fridge and have a pleasant crunch from the toasted coconut chips when served cold. The raspberry and chia jam provides a fruity tartness that cuts through the richness of the cookie itself. They will keep well for around one week in the refrigerator- if you don’t eat them all before then!
Flaxseed and Chia Jam Superfood Cookies
Easy, no-bake flaxseed cookies with chia seed raspberry jam. High in omega-3s and medium-chain fatty acids. The perfect pre-workout snack
- Chia Jam
- 250g of fresh raspberries
- 30g (2.5 tsp) of chia seeds
- Juice of 1/2 a lemon
- 1-2 tbsp coconut sugar- depending on taste/sweetness of raspberries
- 250g Cashews
- 80g Sunflower seeds
- 2 Tbsp Coconut Oil
- 50g Desiccated Coconut
- 65g Ground Flaxseed
- 25g Coconut Sugar
- 1/2 tsp fine sea salt
- 50g Toasted Coconut Flakes
- Zest of 1 Lemon- optional
- 1 Tsp Cinnamon- optional
To make the chia jam add the raspberries to a small saucepan and add the lemon juice and sugar.
Gently heat for 2-3 minutes, using a fork to squash and mash the raspberries. It does not need to be hot- just broken down.
Add the chia seeds, mix well and allow to cool to room temperature before storing in the fridge.
The chia seeds will thicken the "jam" without any need for adding more sugar or thickening agents.
While the jam is cooling, make the cookies.
Put the cashews and sunflower seeds in a food processor and set it to high speed until the cashews and sunflower seeds form into a nut-butter consistency.
Add the coconut oil when the machine starts to struggle to smooth out the mixture. Continue blending the mixture until a smooth consistency is reached.
Add the desiccated coconut, ground flaxseed, coconut sugar, salt, coconut flakes, lemon zest and cinnamon to the food processor and pulse to combine.
Try not to blend too much, you want to combine the ingredients rather than break them down further at this stage.
Scoop the mixture into 2.5-inch rounds and flatten it into a cookie shape. Use your thumb to create a "well" in the centre of each cookie for the jam to sit in.
Chill the cookies for around 45 minutes.
Spoon the chia jam into the well of each cookie and then store them in the refrigerator.
The cookies are best eaten cold, if left at room temperature they will be too soft.