Oat and Cashew Thumbprint Cookies with Berry-Chia Jam

1. 1

   To make Cookies: Combine cashews, coconut oil, dates, vanilla, salt, and 1 tsp.

2. 2

   water in food processor; process 2 to 3 minutes, or until thick, chunky paste forms, scraping down sides two or three times.

3. 3

   Add oats, and pulse until mixture starts sticking together.

4. 4

   Roll dough into 20 small balls (about 2 tsp.

5. 5

   each), and place on baking sheet.

6. 6

   Make thumbprint indentations in center of each ball.

7. 7

   Refrigerate 2 to 6 hours, or until firm.

8. 8

   Meanwhile, to make Jam: Process berries, dates, and 3 Tbs.

9. 9

   water in food processor until mostly smooth, but with some chunks.

10. 10

    Transfer to small bowl, and stir in chia seeds.

11. 11

    Fill each cookies indent with 1 1/2 tsp.

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    jam.

13. 13

    (Reserve leftover jam for another use.)

14. 14

    Store in single layer in sealed container in refrigerator.

* Per serving · 4 servings · Values may vary.

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