I love these jam cookies, and because they are whole grain and there aren’t any refined sugars, I feel okay about letting my kids enjoy them as a snack after school. We’ve tried them with several flavors of jam and we’ve found we love them with strawberry and blueberry, not so much the apricot/pineapple flavor.
One of our five children prefers the cookies without jam so I always leave a couple for her, baked without jam as you can see in the picture below.
Jam Almond Cookies
*makes about 32 cookies
2 c whole white wheat flour
1 1/2 c ground almonds (in food processor or blender…or you can use almond flour)
1/2 tsp sea salt
1/2 tsp ground cinnamon
1/2 c coconut oil, melted
1/4 c honey
1/4 c pure maple syrup
~1/4 c Jam (try to get fruit sweetened jam instead of jam with sugar. I love strawberry, blueberry and mixed berry)
Pull maple syrup out of fridge, and warm up your 1/4 cup for a few seconds in the microwave so that it gets to room temperature (we don’t want it to be too cold for our coconut oil because coconut oil will harden). Preheat oven to 350 degrees. Combine all the ingredients except for the jam, in a large mixing bowl and stir together. With a cookie scoop (or tablespoon works too), form into balls and space them evenly on a cookie sheet. You can line your cookie sheet with parchment paper for easy clean up. Make an indent into each cookie with your index finger. Fill each indent with a little jam. Bake until cookies are browned a little on top, about 17-20 minutes. Allow to cool before eating.