Seriously though, these Vegan Jam Drop Cookies are a winner and the perfect afternoon snack paired with a mug of tea (if it’s raining, all the better). I made this recipe when I was feeling under the weather and needed a comforting, sweet pick-me-up. And they did the job brilliantly. The cookies are soft and chewy in the middle, crisp & golden on the outside, subtly sweet and, of course, we can’t forget about that gooey black cherry jam centre.
These Vegan Jam Drop Cookies are made without refined sugar or gluten, lending most of their sweetness to the black cherry jam and a small amount of rice malt syrup in the cookie dough. The slight tartness of the jam adds another layer of flavour to the sweet cookie base, while the coconut oil gives them a buttery sweetness. As a side note: Do make sure you’re using 100% real fruit jam — St Dalfour is a great brand available in most supermarkets, which is sweetened purely with grape & date juice.
This cookie recipe has quickly shot to the top of my favourite cookies (tied with my Chocolate Chip Cookies), and I hope you like them too!
- 1 cup almond meal
- ⅔ cup brown rice flour
- ¼ tsp baking powder
- ¼ tsp tsp ground cinnamon
- pinch salt
- ¼ cup coconut oil, melted
- 2 tbsp rice malt syrup
- ½ tsp vanilla extract
- 1 tbsp oat milk (or plant-based milk of your choice)
- black cherry jam (or favourite jam of your choice)
- Preheat your oven to 180C/350F and line a baking tray with baking paper.
- Place the almond meal, brown rice flour, baking powder, cinnamon and salt in a bowl and combine well.
- Mix in the coconut oil, rice malt syrup, vanilla extract and oat milk, and combine to make a dough.
- Using your hands, roll heaped tablespoons of the cookie dough into balls and place on the baking tray.
- Now gently press your thumb into each of the cookies to made an indentation for the jam.
- Fill each hole with ¼ tsp of jam.
- Bake in the oven for 14-18 minutes, or until the cookies are golden.
- Let the cookies cool for 10 minutes, then enjoy!