jam drop cookies

  • 1 cup (160g) buckwheat flour (gluten free)
  • ¾ cup (90g) almond meal (ground almonds)
  • ½ cup (125ml) maple syrup
  • ⅓ cup (80ml) light-flavoured extra virgin olive oil
  • 2 tablespoons no-added-sugar fruit jam
  1. Preheat oven to 180°C (350°F). Line a baking tray with non-stick baking paper.
  2. Place the flour, almond meal, maple and oil in a big bowl and, using a spatula, mix well to combine.
  3. Using clean hands (the fun part!), roll 1 tablespoon of the mixture into a ball, flatten it slightly and place it on the prepared tray. Repeat with the remaining mixture. 
  4. Press your thumb gently into the middle of each cookie to make an indent. Fill each hole with about ½ teaspoon of the jam.
  5. 5 Bake for 18–20 minutes or until super brown (so they stay crunchy). Wearing oven gloves, remove the tray from the oven and, with a turner to help you, move the cookies onto a wire rack to cool. Makes 16
RATE THIS RECIPE:
Reader ratings (0)

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox