Cookies with berry jam

These classic cookies get a fat-free makeover in this recipe, so you and your family can enjoy them even when you're healing from something or on one of the Healer Medium protocols. The berry jam takes these cookies to another level, and baking them can be a fun game with the kids! A perfect sweet treat with a cup of tea at the end of a long day.

The fruits reveal their health-giving power with their rich purple, blue, and black colors, which come from polyphenols known as anthocyanins (including malvidin) and anthocyanidins. They are also rich in dimethyl resveratrol and dozens of other phytochemicals, amino acids, coenzymes, and companion compounds that have yet to be discovered by science and are more abundant and bioavailable in fruits than in any other food.

Ingredients:

• 2 tablespoons raw honey;
• 2 tbsp. coconut sugar ;
• 1/4 cup applesauce ;
• 1 cup gluten-free oat flour , more if needed;
• 1/4 cup gluten-free rolled oats (not rolled);
• 1/4 cup tapioca starch ;
• 1/4 tsp. baking powder ;
• 1/4 tsp cinnamon (optional).

For the berry jam:

• 1/4 cup 100% berry jam (look for jam without citric acid or natural flavors).

or

• 1/2 cup mixed berries of your choice, fresh or frozen;
• 1 tsp tapioca or arrowroot starch ;
• 2 tbsp. pure maple syrup .

Method of preparation:

If using homemade berry jam, combine berries, cornstarch, and maple syrup in a small saucepan. Cook over medium-high heat, stirring frequently, until berries are softened and jam is thick. Set aside to cool completely.

Preheat the oven to 180°C. Line a baking tray with baking paper and set aside.

In a medium bowl, whisk together the raw honey, coconut sugar , and applesauce until smooth. Add the oat flour , rolled oats , tapioca starch , baking powder , and cinnamon (if using) and stir until well combined.

Scoop a tablespoon of the dough and shape into a ball. Place on the baking sheet and flatten slightly. Use the back of a teaspoon or your finger to press the center to make a slight indentation. Fill each indentation with a little jam.

Bake for about 12-14 minutes, until lightly browned around the edges. Once done, let cool for a few minutes and enjoy!

Serving size for 12-14 cookies.