© 2016 by Ailar Poormoghaddam

Chocolate Raspberry Brownie Cookies (paleo)

Ingredients:

Cookie:

1/2 cup flour (I used Bobsredmill paleo flour mix)

1 cup sugar (I used brown coconut sugar)

3 tbsp melted butter (I used Miyokos vegan cashew butter)

3 tbsp cacao powder

2 tbsp baking powder 

1 egg (I used Vitalfarms)

1 tsp vanilla

a dash of sea salt

Raspberry Chia Jam Filling:

1/2 cup water

2 cups frozen raspberries

1/3 cup milk (I used unsweetened cashew coconut milk)

3 tbsp chia seeds

1 tbsp vanilla

a few dashes of cinnamon 

Directions:

1. Bring the water and frozen blueberries to a boil in a medium pot

2. Allow to boil for about 2 minutes

3. Turn down the heat to medium/low and add the milk (stir frequently)

4. Add chia seeds, vanilla and cinnamon

5. Stir frequently and allow mixture to heat for at least 3 more minutes

6. Add more water if necessary (I like my jam thick)

7. Allow to cool and refrigerate! 

1. Preheat oven to 350 degrees F

2. Melt the butter in a large bowl

3. Allow to cool and add all other ingredients (add the egg last)

4. The batter should be thick at this point and not runny

5. On a baking sheet, scoop about 2 tbsp per cookie (should make about 12 cookies)

6. Bake in the oven for about 5 minutes

7. Take cookies out of the oven and using a spoon make a nest at the center of each cookie

8. Fill cookies with about 1 tsp of chia jam filling 

9. Pop back in the oven for another 10 minutes

10. Allow cookies to cool completely for about 30 minutes

11. Enjoy! 

***I recommend making the chia jam the night before and allowing it to cool and harden completely overnight before adding it into your cookies! Also, I didn't try the vegan version of these cookies, by substituting a flax egg, but let me know if anyone does!