
Papaya Lime Cookies With Strawberry Chia Jam
On valentines weekend; extend the celebration of love with these healthy , yummy and beautiful looking cookies. Preserve the sweet, tantalizing flavors with a quick, homemade cookie that includes the goodness of Chia seeds and Papaya as well with deliciousness of strawberries. The perfect recipe that is loved by kids too. Follow Rejoice wellness for more such healthy and delicious recipes. ????

Papaya Lime Cookies With Strawberry Chia Jam
Ingredients:
Cookie Dough:
-1 cup (100g) dried, papaya pieces
-1/3 cup (76g) butter or ghee (can substitute 1/2 cup coconut oil)
-1 egg
-1 tsp vanilla extract
-Zest of 1 unwaxed lime
-1/2 cup (55g) coconut flour (can substitute 2.5 cups almond flour)
-1/4 cup (30g) cassava flour (can substitute all-purpose flour, regular or
gluten-free)
-1/4 teaspoon sea salt
Strawberry Chia Jam:
-1 cup fresh or frozen strawberries , sliced (or substitute whole
raspberries or blueberries)
-Squeeze of fresh lime juice (about 1 teaspoon)
-1 Tablespoon chia seeds
Method:
-Preheat the oven to 350 F/180 C.
-Zest the lime and set the zest aside.
-Put the papaya in a small bowl and cover it with boiling water.
Allow to soak for 10 minutes, pour it into a strainer, and allow to drain well.
-Meanwhile make the chia jam:
Put the strawberries (or other berries) in a small saucepan, cut the lime that you already zested, and add a squeeze of the lime juice to the pan.
Gently warm the strawberries while mashing them with a potato
masher or fork until they have released their juices and the mixture looks like a chunky sauce.
Turn off the heat, stir in the chia seeds until well-incorporated, and allow to cool for 5 minutes.
The jam will thicken as it cools.
Making Of Cookie Dough:
Put the drained papaya in a food processor and add the butter or ghee. Process these together on high speed until creamy, then add the egg, vanilla, and 2/3 of the lime zest and blend again until smooth.
(Reserve the rest of the lime zest to top the cookies.) Add the salt, coconut flour, and cassava flour and process until a dough forms and starts to collect into a ball.
-Line a baking tray with parchment paper. Form the dough
into round balls a bit larger than 1 inch in diameter, making about 15 to 16.
You may find the dough to be sticky if you use almond flour.
Try working with slightly dampened hands if needed.
Flatten each ball into a thick disk and then use your thumb to create an imprint in each.
For a heart-shaped effect, make two imprints going diagonally in a criss-cross fashion so the top of your thumb creates the two top curves of the heart.
If the edges of the cookie crack while you are making the imprints, don’t worry as you can smooth this out afterwards.
Method:
-Fill each of the imprints with chia jam. (Or alternatively just top each with a slice of strawberry, gently pressing it in to anchor it.
-Bake for about 14-15 minutes until golden brown around the edges.
Tadaaaaa yummy cookies are ready to be served.