60g oat flour
30g brown rice flour
200g roasted hazelnuts (ground)
25g tapioca flour
50g monkfruit sweetener (crystalized) substitute with coconut or brown sugar if wanted
50g maple syrup
1tsp baking powder
1 chia egg (2 tbsp plant based milk mixed with 1 tbsp chia seeds) substitute with one real egg if preferred.
Ingredients: (Chia Jam)
2 medjool pitted dates
2 tbsp white chia seeds
1 cup fresh cranberries
3 tbsp water
For the chia jam, place cranberries in a small pan with water and dates. Simmer on low heat until cranberries are soft. Once the cranberries are soft enough transfer to a small bowl and puree with a hand mixer. Add chia seeds and stir well. Let sit for about 15 minutes. Add water or chia seeds if needed. Transfer into an airtight jar and place in fridge to cool down.
Preheat oven to 300F and prepare cookie sheet with parchment paper.
In a bowl mix all dry ingredients. In a small separate bowl mix the egg with maple syrup.
Add to dry ingredients and combine into a sticky dough. If too sticky add tapioca flour. Wrap in foil and place in the refrigerator for about 15 minutes. On a floured surface roll out dough to 3mm thickness. Cut out cookies with a preferred cookie cutter and place on the cookie sheet. Bake for about 13-15 minutes in the oven. Take out of the oven and let them cool down for about 15 minutes. Once cooled down assemble cookies. Add half a teaspoon of chia jam to one of the cookies. Then place another cookie on top. Transfer assembled cookies onto a plate or baking sheet. Let sit for half an hour and then transfer into an airtight container. Store cookies in fridge for up to one week.