Chia Jam Drop Cookies

Looking for a delicious treat that's as wholesome as it is tasty? These Chia Jam Drop Cookies are a perfect balance. Featuring a homemade chia jam, they’re not only naturally sweetened but also packed with the benefits of chia seeds.

With their soft, crumbly base and vibrant berry-filled centres, these cookies are great for lunchboxes, afternoon tea, or simply as a snack option the whole family will love!

Ingredients

Chia jam:

• 1 cup fresh or frozen berries (strawberries, raspberries, or blueberries)
• 1–2 tablespoons honey or maple syrup (to taste)
• 1 tablespoon chia seeds

Cookies:

• 1 1/4 cups wholemeal flour
• 1/4 cup coconut oil, melted
• 3 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• Pinch of salt

Method

Heat the berries in a small saucepan over medium heat until they break down (about 5 minutes).

Mash with a fork, stir in the honey or maple syrup, and chia seeds.

Let the mixture cool and thicken for 10–15 minutes.

In a medium bowl, mix flour, baking soda, and salt.

Add coconut oil, honey or maple syrup, and vanilla extract, stirring to form a dough.

Roll the dough into 12 small balls and place them on a lined baking sheet.

Use your thumb to press a small indentation in the centre of each ball.

Spoon a small amount of chia jam into each cookie’s indentation.

Preheat oven to 175°C

Bake cookies for 10–12 minutes, or until edges are golden.

Let cookies cool completely on the baking sheet before serving.

Storage

Room Temperature:

Place the cookies in a single layer in an airtight container.

Separate layers with parchment paper if stacking to prevent sticking.

Store at room temperature for up to 3–4 days.

In the Refrigerator:

If you prefer a firmer texture or want to extend their freshness, store the cookies in the fridge in an airtight container.

They’ll stay fresh for up to 1 week in the refrigerator.

In the Freezer:

To freeze, lay the cookies in a single layer on a baking sheet and freeze until solid.

Transfer them to a freezer-safe container or bag, separating layers with parchment paper.

They’ll last in the freezer for up to 3 months.

When ready to enjoy, thaw the cookies at room temperature or pop them in the fridge for a few hours.