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 amazing little cookies to offer your kids or enjoy yourself without feeling like you are loading up with sugar, hydrogenated oils, or processed ingredients. 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! You can 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 return!
I love mixing this jam into my chia pudding, to top pancakes or waffles, vegan ice cream, and even 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 good for you!
You can make various flavors using frozen berries (think raspberries, strawberries, blueberries) for the jam or try 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 make your own milk, use the pulp instead of a store-bought almond meal. This is a wonderful way to maximize your ingredients!
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
Equipment
- Measuring Cups and Spoons
Ingredients
Cookies
- 1 ½ cup almond meal
- 1 ¼ cup oat flour
- ⅓ cup coconut oil
- ⅓ cup maple syrup
- ½ cup fruit jam (See recipe below or use store-bought)
- 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. Line a baking sheet with parchment paper.
- Mix all dry ingredients.
- Mix coconut oil and maple syrup and blend into dry ingredients.
- Drop spoonfuls of batter on the parchment lined baking sheet.
- Using teaspoon make a dip in each cookie for the jam.
- Bake for 15 minutes and turn baking sheet after 8 minutes. Take out of oven.
- Spoon jam into the center and bake 2-3 minutes more 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.