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Nut Butter & Jam Cookies


Photo by Shelby


For the Chia Jam:

If pressed for time and if chia seeds are not a must, you can use your favourite jam in place of this chia seed jam.

3/4 cup of frozen raspberries
1/2 tablespoon of maple syrup
1/2 teaspoon of lemon juice
1/2 teaspoon of vanilla
Pinch of sea salt
2 1/2 teaspoons of chia seeds

For the Cookies:

2 cups of almond flour
1/2 teaspoon of cinnamon
1/4 teaspoon of sea salt
1/2 cup of maple syrup
3/4 cup of smooth (not super thick or chunky) almond butter - Costco's Kirkland brand fits the bill nicely
1/4 teaspoon of almond extract (optional)
1/4 cup of dairy-free chocolate chips or bar chopped up
1/2 teaspoon of coconut oil


1. Preheat the oven to 325 F.

2. In a small pot, over medium heat, whisk together all of the ingredients for the chia jam except the chia seeds. Stir and mash with a fork frequently until the mixture has no lumps. Once it starts to bubble, take it off the heat and whisk in the chia seeds. Set it aside to cool while you make the cookies. You can skip this step if you prefer to use pre-made jam.

3. In a medium bowl, whisk the almond flour, cinnamon, and sea salt together. Pour the wet ingredients into the dry ingredients and mix well.

4. Roll dough into balls, about 1.5 tablespoons per cookie. Place dough balls on a parchment-lined baking sheet. Use your thumb to gently create a well in the center of each cookie. Fill each well with jam, either the raspberry chia seed jam that you made earlier or your favourite pre-made jam.

5. Bake for 12-14 minutes. Remove from the oven and let them cool completely.

6. In a small pot, melt the chocolate with the coconut oil. Drizzle over the cookies and allow to set.

Enjoy these delicious plant-based, gluten-free nut butter and jam cookies!

This recipe was inspired by the following sources:

Paleo Vegan Cookies

Tahini Cookies


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