The holiday season is in full swing, and with it comes an abundance of food, drink – and cookies. Maybe you’ve already baked up a few batches of your favorites or are planning on it soon. This recipe for jam dot cookies was a favorite at the ‘Wholesome Sweets’ baking class a few weeks ago, and I’m excited to share it with you.
Sure, they’re gluten free, vegan, and refined-sugar free… but they are 100% delicious! The shortbread like cookie is crispy, crumbly, and the touch of jam adds bright sweetness. Use your favorite jam for the filling. I have been loving Fiordifrutta jam which is available at Whole Foods. It’s made with organic fruit and sweetened naturally with apple juice. I’ve used the raspberry and wild berry flavors in the cookies – and both were great.
Make a double batch of these cookies to share with family and friends – and be sure to leave a few for yourself!
Raspberry Jam Dot Cookies
1 cup almond flour
1 ½ cup oat flour (use gluten free if you have a sensitivity)
2 tablespoons ground flax
1/8 teaspoon sea salt
1/3 cup coconut oil, liquified
½ cup maple syrup
1 teaspoon vanilla extract
½ cup raspberry jam
Preheat oven to 350. Line two large baking sheets with parchment paper.
Whisk together almond flour, oat flour, flax, and sea salt I a large bowl. In a small bowl whisk coconut oil, maple syrup and vanilla.
Add liquid ingredients to dry, and stir with a wooden spoon until combined. Roll dough into tablespoon-sized balls and arrange them evenly on baking sheets. Flatten the balls and use your thumb to press a ‘dot’ into the center of each cookie. Fill each well with ½-1 teaspoon of jam. Bake for 12-15 minutes. Let cool.