Description
These kid-approved healthy jam drops are vegan, gluten-free and sweetened with maple syrup. This is a super simple recipe, using just 6 ingredients + 1 bowl!
Scale
Ingredients
- 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 (olive oil or macadamia nut oil are great choices)
- 1/3 cup (110 grams) store-bought blueberry jam
Instructions
- 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
Notes
Recipe adapted from Donna Hay Fresh and Light Magazine (Issue 1).
Cookies are best kept in an air tight container. Will keep for 3-4 days.
Cookies are freezer friendly. Store in an airtight snap lock bag. Will keep for 3 months.
- Category: Cookies
- Method: Baking
- Cuisine: American
Keywords: healthy cookies for kids