Oh man, it’s been one of those weeks, or two I should say. Have you ever had a really great plan all set with goals and deadlines and ambitions and then all of a sudden something just completely derails it- something as dumb as food poisoning?! Welllll- that’s how my Valentine’s Day week was. It all started the weekend before when my awesome boyfriend came to surprise me in Guatemala for the weekend! Yeah, I know how
Welllll- that’s how my Valentine’s Day week was. It all started the weekend before when my awesome boyfriend came to surprise me in Guatemala for the weekend! Yeah, I know how sweeeeet :). BUT THEN… I ate something that I presumed to be harmless but, was in fact, THE WORST EVER. Ugh. It made for a verrrry sick weekend that rolled into a not feeling great week that continued straight into another busy stressful week at work and before I knew it, two weeks of stomach trouble had completely taken over my life. Blah! Thankfully my Heartbreak Cookies were there to save the day! I made them and froze a batch before my cruel stomach made its comeback.
Thankfully my Heartbreak Cookies were there to save the day! I made them and froze a batch before my cruel stomach made its comeback.
These guys are great. They freeze well, they taste great and they come with a double recipe because of the Chia Blackberry JAM! You can’t go wrong with this one. Even two weeks of woes can’t stop these from being good.
- 3 cups almond flour
- 2 tbsp + 1 tsp coconut flour
- 1 tsp salt
- ¼ tsp baking soda
- ½ tsp cream of tartar
- 1 egg
- ¼ cup unsalted butter, melted
- 3 tsp vanilla extract
- 1 tsp liquid stevia
Preheat the oven to 350 degrees.
In a large bowl, combine the almond flour, coconut flour, salt, baking soda, and cream of tartar. Mix well.
In a separate bowl, beat the egg then add the butter, vanilla, and stevia. Stir these to combine. Add the wet ingredients to the dry and stir to a combine them into a thick, malleable dough.
Take a spoonful of dough and begin to shape into a heart using your thumb and palm of your hand ( you can really make them into whatever shape you like). Press your thumb into the center so that it leaves a little well shape for the jam.
Chia Blackberry Jam recipe:
- 1 lb blackberries, I used frozen berries
- 3 tablespoons chia seeds
- 1/2 teaspoon vanilla extract
- (2-3 tablespoons pure maple syrup if not on Whole 30 or Candida diet)
In a medium-sized pot, bring the blackberries to a low boil, stirring frequently. Reduce heat to low and simmer until the berries soften, about 5 minutes. Lightly mash the blackberries with a potato masher or fork. Leave some berries in chunks for texture.
Stir in the chia seeds (and maple syrup, if using). Cook the jam on low until it thickens, about 5-7 minutes. Make sure you stir the jam so it doesn’t stick.
Remove the jam from heat and stir in the vanilla extract. Let jam cool to room temperature. Pour in a glass jar or air-tight container and store in the refrigerator.
Now- once your jam is cool you place a teaspoon into each cookie BEFORE baking. Bake the cookies for 15-17 minutes, or until the bottoms start to turn golden brown, rotating the baking sheet once to ensure even baking.
It’s been a rough couple weeks and I was heartbroken that I couldn’t upload these in time for Valentine’s Day (hence the Heartbreak Cookies name 😉 ). Either way, these guys are good all year long! And the jam goes perfectly with my Easy Coconut Break recipe!
It’s back on track time- and my Heartbreak Cookies are the perfect pick-me up for two crazy weeks (or two very normal weeks as well!) 🙂