Jam drop cookies are one of those treats that Chef James grew up with and loved. So of course he figured out a delicious and gluten-free way to reproduce them from his childhood (me thinks these are probably even tastier than the originals!) And if you’re feeling crazy, you can swap out the jam for some melted chocolate… just sayin’.
1 cup almonds, ground to fine meal (buy here)
1 cup sorghum flour (buy here)
1 cup gluten-free rolled oats, ground to fine meal (buy here)
1/4 teaspoon ground cinnamon (buy here)
1/2 cup melted coconut oil or ghee
1/2 cup maple syrup (buy here)
pinch sea salt
your favorite jam (no added sugar)
Preheat oven to 350˚. Line two baking sheets with parchment paper.
In a medium-sized mixing bowl, combine almond meal, sorghum flour, ground oats, and cinnamon. Mix well to combine.
In a separate bowl, combine oil, maple syrup, and sea salt. Stir to mix well. Add to flour mixture and stir to combine.
Roll dough into walnut-sized balls. Place on baking sheet and press down in the center of the cookie with your thumb to make a little indent. Fill indentation with a spoonful of jam.
Bake in preheated oven for 15-20 minutes. Set out to cool on a wire rack. Please note: the jam cools much more slowly than the rest of the cookie, so err on the side of caution and wait a little longer than you think you need to before trying them. (trust me!!)
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