Jam Drop Cookies

Prep Time 15

Servings

Calories 187kcal

Blend the jam ingredients in a blender, scraping down the sides of the blender and blending again until combined. There will still be some texture and crunch in there from the chia seeds. If using frozen berries leave them to defrost before blending. You may not need to add the hot water, but if the jam isn’t blending add away. Set aside to thicken.
Blend the cookie ingredients in a blender or food processor until combined but still with some texture. If your processor isn’t that strong, blend the almonds and oats separately first until a couscous like texture, then add the dates one by one while the blender is on medium.
Form the cookie dough into large tablespoon sized balls and roll between your hands. Flatten between your hands, then carve out a hole in the cookie with your thumb (see the video above on how to do this).
Raw version: Fill with a tablespoon of jam until generously full then place in the fridge to set overnight, or in the freezer for an hour or two. Store for up to a week in the fridge. Or…
Dehydrated version: Place the cookies on a tray, and dehydrate for 32 hours at 41 degrees °C/105 °F, or shorter at 46 °C/115 °F. Store in a sealed container for up to a week in the fridge (but I promise they will all be gone before that!).

To make these gluten-free, replace the oats with 1/4 c almonds and 1/4 c desiccated coconut. Alternatively, you can use an equal measure of activated buckwheat.
Use activated almonds if possible.
If you want a nut free option you can either use sunflower or watermelon seeds.
You can use fresh or frozen raspberries for the jam. If you're using frozen raspberries make sure to let them defrost first so they blend properly.
Medjoul dates provide a lovely stickiness. However, if you don't have these on hand you can use regular dates - just them soak in a bit of hot water first to allow them to soften (add 1 tbsp of coconut oil if necessary).
You can make these as they are, refrigerated and raw but my preferred way is dehydrating them. I dehydrated mine for 32 hours at 41 °C/105 °F (or slightly less time at 46 °C/115 °F). If you do choose to dehydrate them, try press the cookies down to be thinner and flatter.
Depending on the size of your blender you may want to double the raspberry chia jam raspberry, as it's easier to blend when there is more volume in the blender. Then simply refrigerate any leftovers and use as a spread throughout the week.