Almond Butter and Jam Cookies

Almond Butter & Jam Sandwich Cookies
Makes 20 cookies
4 Tbsp. coconut oil, softened (you can also use butter)
4 Tbsp. almond butter
½ cup / 75 grams coconut sugar or honey
2 Tbsp. chia seeds
4 Tbsp. water + 2 Tbsp. honey
1 tsp. vanilla extract
1 ½ cups / 200 grams oat flour (grind gluten-free rolled oats)
1 tsp. baking soda
¼ tsp. sea salt
Jam of your choice (for a nuttier taste you can mix the jam with almond butter)
1. Combine water and honey in a small bowl, add chia and stir well. Set aside for at least 15 minutes to form a gel. Preheat oven to 350°F/ 175 °C.
2. Blend rolled oats in a food processor to make flour (a heaping 2 cups of oats should make the 1½ cups required for the recipe). Add baking soda and salt, pulse to mix.
3. In a large bowl whisk coconut oil and almond butter together until creamy. Add coconut sugar/honey, vanilla, and chia gel, whisk to combine. Add the dry flour mixture in thirds, folding to incorporate. By the end you will have a rather stiff dough that you may need to mix with your hands.
4.  Line a baking sheet with wax paper. Form the dough into balls, roughly a level tablespoon’s worth. When all the balls have been made, press the dough into rounds about 2”/ 5cm across. Bake for 8-10 minutes until just starting to brown on the bottom.
5. Let cool for a couple minutes, then place cookies on a cooling rack. When they have cooled completely, place a teaspoon or so of jam in the middle of 20 cookies, and place remaining cookies on top, pressing slightly to spread the jam.
To keep the cookies crisp, only fill those that you will be eating that day.
Enjoy your cookies with a nice cup of tea.