Best part of Christmas is definitely baking Christmas desserts! Our kitchen has been filled with smell of Christmas for weeks now and I think that is the best thing ever. Christmas baking and unbaking has been made Rawlicious style in our house, which means gluten free, dairy free and refined sugar free healthy, yet delicious recipes. We have been busy making peoples orders, but I’ve managed to squeeze in some Christmas recipe testing too. I made these raw Christmas Jam Cookies yesterday and we devoured the whole batch in one sitting. And because I am totally obsessed with anything and everything gingerbread on Christmas, these Christmas Jam Cookies got a little gingerbread twist too.
I was requested by Natvia to create some healthy sugar free goodies, and so I did! You can also make this by using dates or maple syrup as a sweetener. I dehydrated these Christmas Jam Cookies, to make them a bit firmer and slightly crunchy yet chewy. Isn’t that just the best cookie texture in the world?! If you don’t have a dehydrator, don’t panic! You can bake these in the oven on the low temperature, until desired consistency.
1/2 cup almond meal
1/2 cup walnuts
1/2 cup gluten free oats (or quinoa or rice flakes)
2 tbsp Natvia
2 tbsp melted coconut oil
1 tbsp cinnamon powder
1 tsp all spice mix
1 tsp vanilla powder
1 tsp ginger
pinch of salt
Optional for extra Christmas kick, a drop or two of rum or rum essence
1/2 cup raspberries
1 tsp Natvia
1/2 tbsp chia seeds
- Blend all the cookie ingredients in a food processor until well combined. Taste and adjust the spices and sweetness. The mixture should be slightly sticky and you should be able to form a ball from the mixture.
- Flatten the cookie mixture with a rolling pin and use a cookie cutter to cut small round cookies. Use a smaller star (or any other shape) cookie cutter to cut a hole in the middle of half of the cookies.
- Dehydrate or bake in the oven on low temperature, until desired consistency. No baking is needed, this is just to firm up the cookies a little bit.
- In the meantime, blend raspberry jam ingredients in a high power blender until smooth. Place in the fridge to set.
- Once the cookies are the texture you desire, let them cool down. Spoon a little dollop of raspberry jam on the cookies with no hole and carefully place the ones that do, on top. Store in the fridge in an airtight container. Enjoy!