Cherry Chia Jam Peanut Butter Cookie Cups

150 min · Medium · Serves 10

260 kcal per serving · 8g protein

Delectable cookie cups with a creamy peanut butter base and a homemade tart cherry chia jam filling.

Ingredients

• 425 g Frozen dark sweet cherries
• 18 g Chia seeds
• 110 ml Maple syrup
• 100 g Almond flour
• 100 g Oat flour
• 125 g Runny peanut butter
• 12 ml Vanilla extract
• 45 ml Dairy-free milk
• 80 g Coconut yogurt or whipped cream
• 2.5 g Cinnamon
• 100 ml Water

Method

1. Start the cherry jam

   

   Add the frozen cherries, water, half the maple syrup, the chia seeds, half the vanilla extract and the cinnamon to a medium saucepan. Stir well and cook over medium heat.

2. Simmer the Jam

   

   Once the mixture begins to boil, reduce the heat slightly and cook for about 10-12 minutes, stirring often. The cherries will break down and the mixture will thicken into a jam-like consistency.

3. Cool the Jam

   

   Remove the pan from the heat and allow the jam to cool completely so it thickens further.

4. Mix the cookie dough

   

   In a large mixing bowl combine the almond flour, oat flour, the remaining maple syrup, the peanut butter, the remaining vanilla extract and the dairy-free milk.

5. Mix to a thick dough

   

   Mix until a thick dough forms. You can also pulse everything in a food processor.

6. Shape the Cookie Cups

   

   Line a muffin tray with parchment muffin liners. Scoop a few tablespoons of dough and roll into a ball, then flatten into a thick cookie shape and press into the liners.

7. Add the Jam Layer

   

   Once the jam has cooled, spoon a generous amount on top of each peanut butter cookie base.

8. Freeze to Set

   

   Place the tray in the freezer for about 1.5 to 2 hours until the cups are firm.

9. Serve

   

   Add a dollop of coconut yogurt or dairy-free whipped cream on top before serving if desired.

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