Supercharged Jam Drop Cookies

Supercharged Jam Drop Cookies

These Supercharged Jam Drop Cookies make for a healthier twist on an old classic. These cookies are made with a base of spelt, oats and almond meal to create a more nutritious version of these delicious cookies. By using whole grains you get the benefit of increased fibre and nutrients in the cookie which helps to supercharge the nutrition in these little treats.

I like to use a homemade jam for these ones but if you’re using a store bought variety, always look for one with no added sugar. The ingredients list should just list fruit with perhaps some citrus juice or pectin to help it set. I’ve also come across chia jam in the supermarket which from memory did not have any sugar added and was set using chia seeds. Of course you could also make your own chia jam at home and use that.

Other ideas for the filling could be some stewed fruit or fruit puree or simply leave the filling out all together and just bake some delicious plain cookies.

If you need to make this nut free for an allergy at home or to use for a special treat in the school lunchbox then simply replace the almond meal with more spelt flour.

Supercharged Jam Drop Cookies

Yields 20
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Prep Time
10 min

Cook Time
15 min

Total Time
25 min

Prep Time
10 min

Cook Time
15 min

Total Time
25 min

Ingredients
  1. 1/2 cup rolled oats
  2. 1/2 cup almond meal
  3. 1/4 cup desicated coconut
  4. 100g unsalted butter, softened
  5. 1/3 cup brown sugar (you could also use rapadura sugar)
  6. 1 3/4 cup white spelt flour
  7. 2 teaspoons baking powder
  8. 1 egg
  9. 1 tablespoon milk of your choice
  10. 1 teaspoon vanilla extract
  11. Jam of your choice, for dropping (see notes)
Instructions
  1. Preheat the oven to 180C (or 160C fan-forced) and line 2 baking trays with baking paper.
  2. Using an electric mixer, beat the butter and sugar together until pale and creamy (about 1-2 minutes).
  3. Add the oats, almond meal, spelt flour, baking powder, egg, milk and vanilla and beat until a soft dough forms.
  4. Roll tablespoons of dough into balls and flatten slightly. Place onto baking tray, leaving a 3cm gap between each.
  5. Using a clean finger make a small indent in the centre of each cookie and place 1/4tsp of jam into each.
  6. Bake the cookies for 15 mins or until golden. Remove and allow to cool on trays.
Notes
  1. I always have a stash of my mum’s homemade jams that I like to use but if using store-bought, search for one with no added sugar or use a chia jam.
The Nutrition Mama http://thenutritionmama.com.au/

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