I can’t share this recipe without first giving you a warning. I’m not a real sweet treat kinda girl, but these cookies are straight up addicting. When I first started working on the recipe a few years ago for my new cookbook, I made two batches — and each batch lasted approximately two days. In case math isn’t your strong suit, let me paint this Cookie Monster moment: 24 cookies, poof, vanished.
I know, ’tis the season for all the cookies. But these are the ones you will want to make (and eat). Thanks to healthy ingredients, these cookies won’t leave you feeling like you are in a cookie coma.
These jam dots could almost be called a balanced meal: full of healthy fats, fiber, protein, and other superfoods that will help keep you full, and keep your mind focused and clear during the busiest seasons of the year. So, you can have your treats and feel great, too.
Seasonal Jam Dots
Makes 12 cookies
I love using seedless raspberry and blackberry jams in this recipe, but feel free to use whatever you have on hand. I think these taste even better the next day, if you can handle waiting. Find this recipe in my book, on sale now.
1 cup almond meal
½ cup gluten-free oats
¼ cup coconut flour
6 tablespoons grass-fed butter or
½ cup coconut sugar
1 tablespoon maple syrup
1 teaspoon baking powder
2 teaspoons vanilla extract
Juice-sweetened jam of your choice for the filling
Preheat the oven to 350 degrees, and line a baking sheet with parchment paper. Combine all ingredients (except the jam) in a bowl, and mix together until combined. Squeeze a small handful of the batter together so it becomes more moist. Form mixture into thick ½-inch circular patties, and gently push into the center with your thumb. Bake for 10 to 15 minutes. Remove the cookies from the oven, and add jam to the middle. Bake for another 3 to 5 minutes, until slightly browned and done to your liking. Let cool for a few minutes on a baking rack before enjoying.