jammie dodgers

make

1. To make the jam combine the raspberries, Fruit Syrup* and the lemon juice in a small saucepan.
2. Bring the mixture to a medium-high heat and cook, stirring frequently, until the raspberries have broken down.
3. Remove from the heat and stir in the chia seeds.
4. Place the jam in the fridge for 1 hour to thicken.⁠
5. To make the cookie dough add the almond flour, gluten-free oat flour, Fruit Syrup* and the coconut oil to a bowl. Mix with a wooden spoon.
6. Transfer the dough to a lightly floured surface and knead until uniform.
7. Divide the dough into two, cover each piece with plastic wrap and place in the fridge for at least 20 minutes.
8. Preheat the oven to 170° C and line two baking sheets with parchment paper⁠.
9. Remove the dough from the fridge and work one piece of dough at a time by rolling the dough to 1/4 inch thick between two sheets of parchment paper.
10. ⁠Using a cookie cutter, cut an equal amount of cookies with a shape you desire, such as a heart, star or triangle. Set half aside for the bottom of the cookie.
11. With the other half, cut out the middle, again with your chosen shape. This will be the top of  cookie.
12. Transfer all the cookies to the lined baking sheet and refrigerate for at least 15 minutes.
13. Remove the cookies from the fridge and bake in the oven for 8-12 minutes, until very slightly browned. Transfer to a cookie sheet and cool completely. ⁠
14. Add 1 tsp of raspberry jam to the bottom cookie. Gently sandwich the tops and bottoms together, then repeat with the rest of the cookies.
15. Store in an airtight container at a cool room temperature for up to 24 hours, or in the refrigerator for several days.⁠

*This recipe works beautifully with any of our delicious Sweet Freedom Syrups.

*We cannot guarantee that this recipe is allergen free.