Raspberry Chia Jam Sandwich Cookies

Hey, Flavor Explorer! Let’s Bake Some Smiles (and Cookies!)

Picture this: You bite into a cookie. But not just ANY cookie. It’s soft, almost melt-in-your-mouth tender, with that perfect *slight* chew. It tastes rich, buttery, and subtly sweet – like a cozy hug for your taste buds. Then, BAM! You hit the middle layer: a vibrant, tangy-sweet raspberry jam that practically sings with fresh berry flavor. And holding it all together? A pretty pink drizzle that whispers, “Yeah, I’m fancy, but also totally easy.” That, my friend, is the magic of these Raspberry Chia Jam Sandwich Cookies. And guess what? They’re secretly awesome for you too! No gluten, no refined sugar, *and* packed with a little protein punch thanks to some clever swaps. We’re talking almond flour, chia seeds, a hint of collagen (totally optional, no stress!), and monkfruit sweetness. It’s that beautiful Food Meld moment where bold, comforting flavor meets a “heck yeah, I feel good eating this” vibe. Forget intimidating baking projects – this is about fun, a little kitchen mess (embrace it!), and creating something truly unforgettable that’ll have everyone asking, “Wait, these are *healthy*?!” So, grab your favorite mixing bowl, put on some tunes, and let’s cook something awesome together. These little gems are about to become your new feel-good indulgence.

A Jam Session & Grandma’s Nod of Approval

These cookies? They totally take me back to sticky summer days at my grandma’s farmhouse kitchen. She wasn’t big on “fancy health food,” but man, could that woman make jam. I remember standing on a stool, watching her transform buckets of sun-warmed berries into jewel-toned jars of magic. Fast forward a few decades, and there I was, deep in my “chia seed everything” phase, trying to recreate that pure raspberry burst for a friend avoiding refined sugar. My first chia jam attempt was… let’s call it enthusiastic. Let’s just say chia seeds expand *a lot* more than you think! It looked more like raspberry caviar than jam. But the *taste*? That bright, tangy pop? It transported me right back to that farmhouse. That’s when the lightbulb went off: Why not sandwich that gorgeous, healthy jam between two soft, buttery cookies? Something simple, comforting, but elevated. When I finally nailed the cookie texture – gluten-free but still tender and rich – and paired it with that vibrant jam? Pure nostalgia, with a modern, feel-good twist. Grandma might have raised an eyebrow at the “chia” part, but I know she’d approve of the flavor explosion and the heart behind it. That’s the spirit of Food Meld right there.

Gathering Your Flavor Arsenal: Simple, Smart Ingredients

Here’s the beauty of these cookies: simple ingredients, big impact. Don’t sweat substitutions too much – I’ve got you covered!

Cookie Dough:

• ¾ cup almond flour: Our gluten-free base! Gives a lovely nutty richness and tender crumb. Chef Tip: Use fine, blanched almond flour for the smoothest texture. Sub: Sunflower seed flour works for nut-free (might tint cookies slightly green, but tasty!).
• ¾ cup tapioca starch: The magic stretch! Creates that soft, slightly chewy texture we love in cookies. Chef Insight: Don’t skip it! It’s key for structure without gluten.
• ¼ cup vanilla protein powder (plant or whey): Our stealth protein boost & flavor helper! Sub: Use unflavored if you prefer, but vanilla adds a lovely background note. Ensure it’s a brand you like the taste of!
• 1 Tbsp coconut sugar: Just a hint of caramel-like sweetness. Sub: Brown sugar works if not strictly refined sugar-free.
• ½ cup unsalted butter (or vegan butter stick), softened: Hello, richness! Chef Hack: “Softened” means you can easily make an indent with your finger, but it’s not melted or oily. Crucial for the right dough texture! Vegan butter? Use a stick variety (like Miyoko’s or Earth Balance sticks) for best results, not the tub kind.
• 1 large egg: The binder! Brings it all together. Sub: For vegan, try a flax egg (1 Tbsp ground flax + 2.5 Tbsp water, let sit 5 mins).

Raspberry Filling:

• 1 cup organic raspberries (fresh or frozen): The star! Frozen work perfectly here and are often more affordable. Chef Tip: Organic helps avoid pesticides in the jam since we use the whole berry.
• 2 Tbsp water: Helps get those berries bubbling and breaking down.
• 2 Tbsp chia seeds: Nature’s thickener! Creates that perfect jammy texture and adds fiber/omega-3s. Chef Insight: They need a few minutes to work their magic as the jam cools.
• 2 Tbsp collagen powder (optional): Extra protein boost, completely flavorless! Sub: Omit if you don’t have it or want vegan. Add an extra 1 tsp chia seeds for thickening if omitting.

Frosting:

• 2 Tbsp raspberry juice: Pure, vibrant color and flavor! Chef Hack: Strain thawed frozen raspberries (or leftover juice from the jam pot after straining seeds if you prefer seedless jam). Easy peasy!
• ¾ cup powdered monkfruit sweetener (e.g., Lakanto): Sweetens without the sugar spike. Sub: Regular powdered sugar works, but it adds refined sugar. Start with ½ cup and add more as needed if subbing.

Let’s Get Baking: Your Foolproof Cookie Journey

1. Make the Dough (The Chill Factor is Key!): In a medium bowl, whisk together the almond flour, tapioca starch, vanilla protein powder, and coconut sugar. Chef Tip: Whisking dry ingredients first ensures no lumps and even distribution. Add the softened butter and egg. Now, get your hands in there (or use a hand mixer on low)! Mix until it just forms a cohesive dough. It might seem crumbly at first, but keep mixing – it *will* come together! Chef Hack: If it seems too dry, add ½ tsp of water. Too sticky? A tiny sprinkle more tapioca starch. Form the dough into a disc, wrap in plastic, and chill for 20 minutes. Why chill? It firms up the butter, making rolling easier and preventing cookie spread! Don’t skip it.
2. Roll & Cut (Parchment is Your BFF): Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Take your chilled dough out. Place it between two large sheets of parchment paper. Chef Insight: This prevents sticking without adding extra flour that can dry out the cookies! Roll it out to about ¼-inch thickness – nice and even. Use a 1.5 to 2-inch round cookie cutter (a shot glass works in a pinch!). Cut out as many rounds as you can, placing them on the prepared baking sheet. Gather the scraps, re-roll between parchment, and cut more. You should get about 28 rounds (for 14 sandwiches).
3. Bake to Golden Perfection: Pop the baking sheet into the preheated oven. Bake for 8-10 minutes. Watch closely! You want the edges to just start turning a light golden brown. They might still look a little soft in the center – that’s perfect! Chef Tip: They firm up as they cool. Overbaking makes them crisp, not soft. Let them cool completely on the baking sheet for 5 minutes, then transfer to a wire rack. Patience, grasshopper! Assembling warm cookies = jammy mess.
4. Whip Up the Vibrant Jam: While cookies cool, make the jam. In a small saucepan, combine the raspberries and water. Heat over medium heat, stirring occasionally, until the berries break down and it starts bubbling – about 5 minutes. Chef Hack: Use a potato masher or fork to gently mash the berries to your desired chunkiness (I like some texture!). Stir in the chia seeds and collagen powder (if using). Let it simmer gently for 3-4 minutes, stirring constantly. It will thicken noticeably. Remove from heat and let it cool completely. It will thicken A LOT more as it cools! Chef Insight: For super smooth jam, press through a fine mesh sieve after cooking to remove seeds before adding chia/collagen.
5. Create the Pretty Pink Frosting: Grab a small bowl. Whisk together the 2 Tbsp raspberry juice and the powdered monkfruit sweetener. Chef Tip: Start with ½ cup sweetener and add more, a tablespoon at a time, whisking well, until you get a thick but drizzle-able consistency. Too thick? Add a tiny splash more juice (or water). Too runny? Add a bit more sweetener.
6. The Grand Assembly (The Fun Part!): Pair up your cooled cookies by size. Spread about 1 teaspoon of the cooled chia jam onto the flat side of one cookie. Gently press the flat side of its partner cookie on top to make a sandwich. Repeat! Now, drizzle that gorgeous pink frosting over the tops of the sandwiches, or get fancy and pipe little designs. Chef Hack: Let the frosting drizzle set for 10-15 minutes before stacking or storing for picture-perfect cookies!

Serving Up the Smiles

These little beauties are stars all on their own! Plate them on a simple white platter or a fun vintage cake stand to let that vibrant pink drizzle pop. A light dusting of extra powdered monkfruit sweetener looks like a light snowfall and adds a touch of extra sweetness. They’re perfect with a cup of hot tea (Earl Grey is divine!), a cold glass of almond milk, or even a scoop of vanilla coconut milk ice cream for next-level indulgence. Pop a few fresh raspberries on the side for a burst of color and freshness. Honestly? Just hand them around – the disappearing act is the best compliment!

Mix It Up: Your Cookie, Your Rules!

Got an idea? Run with it! Here’s some inspo:

1. Berry Bonanza: Swap raspberries for strawberries, blueberries, blackberries, or a mix! Adjust cooking time slightly for juicier berries (like strawberries, might need an extra minute or two to thicken).
2. Citrus Zing: Add 1 tsp of lemon or orange zest to the cookie dough for a bright twist. A tiny splash of lemon juice in the jam also amps up the tang!
3. Chocolate Dream: Stir 2-3 Tbsp of cacao powder into the cookie dough (you might need a tiny splash of milk/water if dough gets too dry). Chocolate + raspberry? Classic magic.
4. Vegan Victory: Use a flax egg and a high-quality vegan butter stick. Ensure protein powder is plant-based. Skip collagen or use plant-based protein powder in the jam instead (start with 1 Tbsp).
5. Nutty Crunch: Fold 2-3 Tbsp of finely chopped pecans or walnuts into the cookie dough before chilling.

Behind the Apron: My Cookie Chronicles

This recipe is a true Food Meld evolution! It started as a basic almond flour cookie with store-bought sugar-free jam. Fine, but forgettable. Then came the chia jam experiment (remember the caviar phase?!) and the quest for the *perfect* soft-but-not-crumbly texture. Tapioca starch was the game-changer! Adding the protein powder was a happy accident – I ran out of some flour and subbed it, and boom, better flavor and nutrition. The collagen? That came after chatting with a friend training for a marathon who wanted healthier treats. The frosting drizzle was pure whimsy – I had leftover berry juice and thought, “Why not make it pretty?” The best part? Seeing my nephew, who’s usually suspicious of “healthy” swaps, devour three in a row without a single question. That’s the win. These cookies are forgiving – if your jam is a little runny, use less! If your cookies aren’t perfectly round? They taste just as amazing. Embrace the delicious imperfections!

Your Cookie Questions, Answered!

Let’s tackle those baking curveballs:

1. “Can I use frozen raspberries for the jam?” Absolutely! In fact, I often do. No need to thaw first – just toss them frozen into the saucepan with the water. They might take a minute or two longer to break down, but they work perfectly.
2. “Why did my cookies spread too much?” Ah, the butter’s revenge! Likely culprits: Butter was too soft/melted, dough wasn’t chilled long enough, or oven temp was too low. Ensure butter is *softened* (cool to the touch, indentable) not melted or greasy. Chill the dough for the full 20 mins – it firms up the butter. Double-check your oven temp with an oven thermometer!
3. “How do I store these? Do they freeze?” Store assembled cookies in an airtight container in the fridge for up to 5 days. The jam and frosting keep best cold! They also freeze beautifully: Place unfrosted sandwiches on a baking sheet, freeze solid, then transfer to a freezer bag/container for up to 2 months. Thaw in the fridge, then drizzle with frosting before serving. You can freeze the dough disc too (wrap well) for up to 3 months; thaw overnight in the fridge before rolling.
   

Raspberry Chia Jam Sandwich Cookies

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• Author: Jackson Walker
• Total Time: 40 minutes
• Yield: 14 Cookies 1x

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Description

-Soft, buttery cookies with a subtly sweet bite sandwich a vibrant raspberry chia jam—made even healthier with collagen and monkfruit sweetener. This better-for-you treat is gluten-free, refined sugar-free, and full of feel-good ingredients. Perfect for a wholesome indulgence!

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Ingredients

Scale 1x2x3x

Cookie Dough:

¾ cup almond flour

¾ cup tapioca starch

¼ cup vanilla protein powder (plant or whey-based)

1 Tbsp coconut sugar

½ cup unsalted butter (or vegan butter stick), softened

1 large egg

Raspberry Filling:

1 cup organic raspberries

2 Tbsp water

2 Tbsp chia seeds

2 Tbsp collagen powder (optional, for protein boost)

Frosting:

2 Tbsp raspberry juice (strain from thawed berries or use leftover from jam)

¾ cup powdered monkfruit sweetener (e.g. Lakanto)

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Instructions

Make the dough: In a bowl, combine almond flour, tapioca starch, protein powder, and coconut sugar. Add softened butter and egg, and mix until a dough forms. Chill for 20 minutes.

Preheat oven to 350°F (175°C). Roll dough between parchment sheets to ¼-inch thickness. Cut into rounds and place on lined baking sheet.

Bake 8–10 minutes or until edges are golden. Cool completely.

Make the jam: In a small saucepan, heat raspberries and water until bubbling. Mash lightly, stir in chia seeds and collagen. Simmer 3–4 mins. Let cool and thicken.

Make the frosting: Whisk raspberry juice and monkfruit sweetener until smooth. Add more sweetener if too runny.

Assemble: Spread raspberry chia jam on the bottom cookie, top with another. Drizzle frosting over the top or pipe for extra flair.

• Prep Time: 30 minutes
• Cook Time: 10 minutes

Nutrition

• Calories: 140 / Cookie
• Sugar: 5 / Cookie
• Sodium: 40 / Cookie
• Fat: 10 / Cookie
• Carbohydrates: 10 / Cookie
• Fiber: 3 / Cookie
• Protein: 3 / Cookie

🍓 Nutrition Facts (Per Cookie)

• Calories: ~140

• Protein: 3 g

• Carbohydrates: 10 g

  • Fiber: 3 g

  • Sugars: 5 g (mostly from natural sweeteners & berries)

• Fat: 10 g

  • Saturated Fat: 2 g

• Cholesterol: 15 mg

• Sodium: 40 mg

✨ Notes:

• Using almond flour keeps carbs lower and adds healthy fats + vitamin E.

• Chia seeds add fiber and plant-based omega-3s.

• Protein can be boosted further if you add a scoop of vanilla protein powder to the dough or drizzle.

💕 Final Thoughts: Pretty, Tangy, & Totally Guilt-Free

These Raspberry Chia Jam Sandwich Cookies prove that “healthy” doesn’t mean boring. With buttery almond flour cookies, tangy-sweet raspberry chia jam, and that playful pink drizzle, they’re equal parts nostalgic and modern. They’re soft, tender, and absolutely gorgeous on a plate—yet made with smart swaps that let you enjoy every bite without the sugar crash.

They’re just as perfect for an afternoon tea tray as they are for a kid-friendly baking project. The beauty? You can tweak them endlessly—different berries, citrus zest, or even a chocolate version if your cravings say so. Embrace the mess, drizzle with abandon, and savor the smiles when people ask, “Wait… these are gluten-free?!”

Happy baking, happy snacking,
– Jackson @ Food Meld