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Maple Chai Jammers

The First Mess shares a recipe

maple chai jammers!

Gluten-Free and Vegan Maple Chai Jammers
Makes about 30 cookies

2 tbsp. ground chia seeds or flax meal
¼ c. plus 2 tbsp. water
2 c. gluten-free oat flour (grind up gluten-free oats in a food processor)
½ c. maple sugar
1 tsp. cinnamon
¼ tsp. ground ginger
¼ tsp. cardamom
½ tsp. baking powder
Pinch of sea salt
¼ c. plus 2 tbsp. melted coconut oil
1 tsp. vanilla extract
Jam of your choice for sandwiching

1. Preheat oven to 350°. Line a large baking sheet with parchment paper.

2. In a small bowl, mix ground chia seeds and water. Set aside to thicken for 5 minutes. (Do the same if you’re using flax meal.)

3. In a large bowl, combine the oat flour, maple sugar, cinnamon, ginger, cardamom, baking powder, and salt. Whisk to combine.

4. Add the thickened chia seed mixture, coconut oil, and vanilla extract to the dry ingredients. Gently stir with a spatula until just combined. The dough will seem sticky and slightly wet.

5. Turn the dough out onto a piece of cling wrap. Cover it entirely and let it rest in the fridge for an hour. It should firm up quite a bit in this time.

6. Place the piece of dough between two sheets of parchment paper and roll it out with a rolling pin. You’re aiming to get the dough to an even ¼-inch thickness. Once you’ve rolled it out, start cutting out circles of the dough with a 1½ inch-diameter cookie cutter (or bigger if you like — keep in mind that the difference will affect yield). Place cut circles on the prepared baking sheet. These don’t spread too much, so they can be close together. (You may reroll dough scraps to cut additional circles, too.)

7. Bake the cookies for 13-15 minutes or until lightly browned on the bottoms. Allow them to thoroughly cool on a rack.

8. Once cool, drop ½ tsp. of jam onto half of the cookies. Press the remaining cookies on top, lightly spreading the jam to the edges. Enjoy immediately or keep in a covered container for 2-3 days.

For more gluten-free/vegan goodness, go to thefirstmess.com.

Photo: Stephania Stanley for DailyCandy; Styling by Rebekah Peppler