- 90 g chopped almonds
- 170 g shredded coconut
- 50 g ground almonds
- 250 g rolled oats
- 1/4 tsp. salt
- 190 g Küchenmeister wheat flour type 405
- 235 ml oil (e.g canola oil
- 340 ml maple syrup
Persimmon chia jam:
- 3 persimmons
- 6 tbsp. water
- 3 tbsp. Sweet Nature brown cane sugar
- 4 tbsp. chia seeds
For the persimmon chia jam:
Peel the persimmons and cut into small chunks. Place the fruit along with the water and sugar in a pot, and simmer at a medium heat for ca. 20 minutes, or until the fruit becomes soft. Purée the persimmons with an immersion blender and stir in the chia seeds. Refrigerate for ca. 3 hours or until the mixture begins to jellify.
For the cookies:
Preheat the oven (electric 175°C / circulated air 155°C). Line 2-3 baking sheets with parchment paper.
In a large bowl mix together the nuts, oats, salt and flour. Add the oil followed by the maple syrup and stir until well combined.
Form the dough into balls and place onto the baking sheets. Using your thumb or a teaspoon create a deep dent in the middle of each cookie. Fill this dent with your desired jam. Bake the baking sheets one after another for ca. 15 minutes, or until the cookies have become golden brown. Remove the cookies from the oven, allow to cool briefly on the trays, before transferring to a wire rack to cool completely.
The persimmon chia jam also makes a fantastic homemade christmas gift!