Exciting news! I got selected as a raw chef by Green Common, a wholesome, sustainable, plant-based grocery store and kitchen here in Hong Kong, to participate in their Food Jam Party. As a “kind foodie”, I’ll be sharing a couple of my favorite raw, vegan, gluten-free, and refined sugar-free recipes. I’m excited to be involved with such a creative community dedicated to empowering others to live vibrant, vegan lifestyles centered on cruelty-free, plant-based eating! Not only is eating more vegan meals good for you, but it’s good for the planet and I can’t wait to share my experience with everyone. I’ve made these yummy raw peanut butter cookies with raspberry chia jam for the first part of my food tasting.
A big shout out and thank you goes to my new friend and fellow vegan blogger Angie Li of Vangetarian. She’s not only the sweetest, most genuine girl with such a kind heart, but she’s also an incredibly talented photographer and chef who really inspires me. We just met and right away she gave me a tour of all the best vegan restaurants and cafes here in Hong Kong, introducing me to the owners and really making me feel welcome here.
It’s thanks to Angie that I’ll be taking part in this Foodie Jam and I can’t wait to meet other like-minded foodies there! As for these cookies, they’re favorites of mine and remind me of fall. I adapted the recipe for classic thumbprint cookies to make them healthier, vegan-friendly, raw, gluten-free, and free of refined sugar. They’re just as delicious as the original but without all the processed junk in them!
It might be too early to start thinking about Christmas, but these would be perfect to bring to a holiday party. I made these peanut butter cookies bite-sized like finger food, since I’ll be making them for over 100 people at the Food Jam. Then, I used my pinky to make a little imprint in the middle. I filled them in with a homemade raw raspberry chia seed jam that’s made with only three ingredients: raspberries, chia seeds, and coconut nectar.
There’s no better combination than peanut butter and jam in my opinion. It’s a classic. You really can’t go wrong with these, or anything with peanut butter in it. Let’s be real, peanut butter is probably one of the most universally liked foods out there. I had my boyfriend try them as the ultimate taste test and he even said it’s the best dessert of mine he’s tried. Which is great because I really want to bring something super good to the Food Jam!
These peanut butter thumprint cookies are soft, chewy, sweet, and smooth. One bite and you’ll be left wanting more. Trust me, if you’re a peanut butter lover, you’ve really got to give these a try! If you do, please share with me on Instagram @asunshinemission because I love seeing your beautiful recreations.
- 3/4 cup almond meal*
- 1/4 cup peanut butter
- 1 cup Medjool dates, pitted
- 1/4 cup coconut sugar
- pinch of Himalayan sea salt
- 2 cups raspberries
- 4 tbsp coconut nectar
- 4 tbsp chia seeds
- Add all ingredients to a food processor or high-speed blender.
- Process until it turns into a crumbly dough mixture.
- Scoop into balls using a tablespoon.
- Gently press onto a baking sheet lined with parchment paper.
- Lightly press your pinky in the middle to form an imprint.
- Place in the freezer to firm up while you make the jam.
- Add raspberries and coconut nectar to a blender.
- Blend until mixed completely.
- Transfer to a bowl or jar and mix in chia seeds.
- Place in the fridge for 5-10 minutes to thicken.
- Take cookies out of the freezer.
- Spoon jam into the imprint in the middle of the cookies.