These gorgeously golden jam drop cookies are absolutely delicious thanks to my new found love, buckwheat flour.
Buckwheat flour is rich and nutty and creates the most wonderfully textured cookies. And despite its name, buckwheat flour doesn’t actually contain any wheat, making it a wonderful gluten free flour alternative. Buckwheat flour can be found at some major supermarkets or most health food stores.
I also love these cookies because the dough comes together in mere moments. It’s as simple as popping all of the ingredients into a big bowl and giving it all a good mix. Miss G. had the best fun stirring these babies together and enjoyed rolling them into little balls even more. I did however take over once the jam had to be added to the centre of each cookie as my lovely little helper was hell bent on emptying the entire blueberry jam jar onto one cookie.
The texture of these jam drop cookies make them perfect for baby led weaning beginners. And although they have the most wonderful crunchy outer layer, the inside of the cookie is tender enough to be gnawed on without breaking up too badly. My little Harry had the best fun devouring his for morning tea alongside a few slices of apple.
Being free of refined sugar, eggs and gluten these jam drop cookies also make the perfect addition to any lunch box.
Unfortunately I haven’t had the opportunity to test whether these cookies freeze well, they disappeared way too quickly but given the texture and ingredients I imagine they would freeze and defrost with little issues.
To create your own batch of gorgeously golden jam drop cookies simply…
Begin by preheating your oven to 180 degrees celsius (350F) and line 2 cookie trays with baking paper.
Place the buckwheat flour, almond meal, cinnamon, maple syrup and vegetable oil into a large bowl and mix to combine.
Take heaped tablespoons of the mixture, roll into balls and place onto the prepared trays, spacing the cookies evenly apart (leaving 2-3 centimetres in between each cookie).
Use your thumb to make an indentation in the centre of each ball. Spoon half a tablespoon of jam onto the centre of each cookie.
Pop into the oven and bake for 14-16 minutes or until golden and cooked.
Remove from the oven and allow to cool slightly before placing the cookies on a wire rack to cool completely.
Serve alongside a little fresh fruit for a lovely little baby led weaning morning tea. Enjoy x
jam drop cookies
adapted from Donna Hay Magazine Issue 1 Fresh and Light
2 cups (300 grams) buckwheat flour
1 1/2 cups (180 grams) almond meal (ground almonds)
1 teaspoon cinnamon
3/4 cup (180 ml) maple syrup
1/2 cup (125 ml) vegetable oil
1/3 cup (110 grams) blueberry jam
Preheat oven to 180 degrees celsius (350F). Line 2 cookie trays with baking paper. Place the flour, almond meal, cinnamon, maple syrup and vegetable oil into a large bowl and mix to combine. Take heaped tablespoons of the mixture, roll into balls and place onto the prepared trays (space the cookies evenly apart – leaving 2-3 centimetres in between each cookie). Use your thumb to make an indentation in the centre of each ball and spoon half a tablespoon of jam onto the centre of each cookie. Bake for 14-16 minutes or until golden and crisp. Allow to cool slightly before placing the cookies on a wire rack to cool completely. Enjoy x
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