I was so excited to receive a copy of Purely Elizabeth’s new cookbook, aptly named “eat purely.” I’ve long been a fan of Elizabeth’s granolas and oatmeals packed with goodies like organic puffed amaranth, organic quinoa flakes, organic millet flakes, chia seeds, and more – and often stuff them in my bag during last minute travels. Her book is filled with simple, tasty recipes – both sweet and savory – from kale caesar salad with grilled portobello and polenta croutons to kiwi, banana + swiss chard smoothies to these raspberry chia cookies.

I substituted her chia jam recipe with my own version and they came out great – crispy yet chewy and sweet yet slightly tart from the raspberries. This recipe makes about 30 cookies but you can easily half it!

raspberry chia jam thumbprint cookies

raspberry chia jam

  • 1 cup frozen raspberries
  • Chia seeds
  • maple syrup

For the chia jam: Warm the raspberries or let defrost to room temperature. Use the back of a fork to mash together with about a tablespoon of chia seeds and sweetener to taste. Set aside for a few minutes until the chia seeds begin to expand.

For the cookies: Preheat over to 350°F. In a food processor, pulse together oats, almond flour, millet flour, olive oil, maple syrup, coconut sugar, chia, and sea salt. With your hands, roll dough into 1″ balls and place on a lined cookie sheet. Using your thumb, press into center of ball to create an indentation. Place a dollop of jam in the indentation. Bake in the oven for 15 minutes.