These easy-to-make gluten-free Almond Jam Dot Cookies should be on your go-to list for dessert for a delicious and healthy treat you can feel good about!
These are an amazing little cookie to offer your kids without feeling like you are loading them up with sugar, hydrogenated oils, processed non-food ingredients aka “junk” most cookies are made with. Read my article: Just Say No: How to Quickly and Easily Stop Eating Junk Foods
With these, you get dietary fiber and protein from the almond meal, natural sweetness from the fruit, added fiber and omegas from the chia seeds.
Have yourself an amazing, sweet and healthy treat that satisfies your sweet tooth. They even offer a clean energy boost while nourishing you with vitamins and minerals your body needs!
Here’s a few more plant-based dessert recipes:
- Baked Apples with Cashew Cream
- Banana Bread with Maple Glaze
- Blueberry Lemon Bars
- Carrot Chocolate Chip Cookies
- Chocolate Chip Chickpea Cookies
We couldn’t keep these around for more than one day at our house.
They’re made with almond meal flour and oats and have a little drop of jam on top! Sure, you can most definitely add the good ol’ fashioned jam from the store. But once you learn that making your own healthy, sugar-free jam is this easy, you’ll never go back!
I love using this jam over mixed into my chia pudding, topped onto pancakes or waffles, on some coconut ice cream, even on my mushroom tacos for a burst of sweetness.
Another wonderful thing about these is that you can freeze them!
Make a batch ahead of time and just pull one out of the freezer for a quick snack or, yes, even breakfast! It almost tastes like those commercial pop tarts, but these are actually good for you!
You can make various flavors using frozen berries (think raspberries, strawberries, blueberries) for the jam, or you can use dried apricots for an apricot variety.
I love serving these cookies with fresh almond, cashew or oat milk.
The wonderful thing about making your own almond milk, is that you can use the pulp for cookies! If you are making your own milk, use the pulp instead of store-bought almond meal. This is a wonderful way to maximize your ingredients and make use of your food!
I’d love to hear your feedback in the comments below for this Almond Jam Dot Cookies recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
Almond Jam Dot Cookies
Ingredients
Cookies
- 1 ½ cup almond meal
- 1 ¼ cup oat flour
- ⅓ cup coconut oil
- ⅓ cup maple syrup
- ½ cup fruit preserves
- 1/2 tsp Ceylon cinnamon*
- 1/2 tsp sea salt
Homemade Chia Seed Berry Jam
- 16 oz. fresh berries or a bag of frozen berries defrosted
- 6 Tbl chia seeds (light or dark)
- 2-3 Tbl maple syrup or ¼-⅓ tsp liquid stevia
- 1 Tbl fresh lemon juice
Instructions
Cookies
- Preheat oven to 350 degrees.
- Mix all dry ingredients.
- Mix coconut oil and maple syrup and then blend into dry ingredients.
- Spoon on parchment lined baking sheet using small scoop.
- Using teaspoon make a dip in each cookie for jam.
- Bake 15 minutes. Turn baking sheet after 8 minutes. Take out of oven.
- Spoon jam into center and bake 2-3 minutes until golden brown.
Jam
- Remove any stems or pits as needed and roughly chop larger fruit.
- Heat in a saucepan over medium heat until the fruit breaks down and starts to become syrupy. Remove from heat.
- Mash if any big pieces remaining or as much as you prefer.
- Add the sweetener, lemon and chia seeds, stir to combine.
- Refrigerate and stir again until thickened. Add more chia seeds if it’s not as thick as you like.
- Note: if you prefer not to see the chia seeds, you may puree the jam in a blender.
I noticed that there is coconut oil in the ingredients, but you have an article in your health tips that don’t exactly give coconut oil a glowing endorsement. Can we leave it out?
I’m not sure if you could leave it out, but you might be able to reduce the amount or replace it with almond or cashew butter. Good idea, I’ll have to test it to make sure. While I don’t endorse eating much of any processed oil, the quantity in this recipe is low. In the context of an otherwise healthy, plant-based diet, this may be acceptable, unless you have heart disease when it is recommended to avoid all processed oil.
Thanks. We’re going to give it a try this afternoon. Have a great weekend!
What substitutions could be made for the maple syrup? I am in stage 1 of a candida diet. I cannot use sugar alcohols,monk fruit, or yacon syrup. Thank you
Hey Nathalie, I’m not sure there is a good substitute if your on a candida diet. Even though dates and date syrup are better, they still are high in fructose… Maybe bananas, I’m not sure. I haven’t tested either of these so I don’t know how they’ll be in this recipe. If you can have bananas, there are many recipes for cookies with just bananas and oats. I need a recipe like that. Anyway, you could do a Google search for one if that piques your interest. Good luck with your diet. I think I’ll test this recipe with bananas next time I make these.