These kid-approved healthy jam drop cookies are vegan, gluten-free and sweetened with maple syrup. This is a super simple recipe, using just 6 ingredients + 1 bowl!
These gorgeously golden healthy 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 one 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 is wonderful. They have the most gorgeous crunchy outer layer but the inside remains tender and almost gooey.
Being free of refined sugar, eggs and gluten these jam drop cookies also make the perfect addition to any lunch box.
Also, these cookies freezer beautifully. Just be sure to store them in an air-tight container to lock in freshness.
To create your own batch of gorgeously golden jam drop cookies follow these simple steps…
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 delicious morning tea or lunch box treat. Enjoy x
MORE COOKIE RECIPES FOR KIDS
Banana Peanut Butter Choc Chip Cookies
Apple Mixed Berry and Almond Cookies
One Bowl Carrot and Blueberry Breakfast Cookies
Lime and Coconut Cookies
Pumpkin Pie Cookies
Choc Chip Cookies
Banana Peanut Butter Choc Oat Cookies
Back To School Cookies
Back to School Cookies
Strawberry Coconut Cookies
Blueberry Cookies with Dark Choc Drizzle
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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!
- 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
- 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
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