I love the holidays — but holiday desserts don’t always love me. These gluten-free, vegan, raspberry jam dot cookies are perfect for those who want to indulge over the holidays without feeling like crap afterward. I am all about living a healthy life without restricting myself from all things delicious. That’s where these modified classic recipes come in.
I especially love this recipe because it’s a rather easy ingredient list. No need to hunt down things like dehydrated caramel banana butter. They also cook within 15 minutes. This is another one of those recipes where you don’t need baking skills to get it right.
Recipe Kitchen Utensils
- food processor
- 2 mixing bowls
- small pot for melting
Gluten-Free Jam Dot Cookie Ingredients
- 1 cup GF rolled oats
- 1 cup gluten-free all-purpose flour
- 1 cup of raw almonds
- ½ tsp sea salt
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp ground cardamom
- ½ tsp ground ginger
- A dash of nutmeg (if you have)
- 2 tbsp orange zest
- ½ cup melted coconut oil
- ½ cup maple syrup
- Organic raspberry jam
Preheat oven to 350℉. Pulse the almonds in a food processor until they are very fine and then place in a mixing bowl. Pulse the oats into flour and mix with the almonds. Add the gluten-free all-purpose flour, salt, baking soda, spices, orange zest, and mix until everything is combined.
Next, in a separate small bowl mix the coconut oil and maple syrup with a whisk until thoroughly combined. Pour the liquid ingredients into the flour mixture and thoroughly combine. I use a spatula to do this.
Once combined, scoop a heaping tablespoon of dough onto a baking sheet lined with parchment paper, form into a ball, and press down in the center of the ball. Continue until all your dough has been used.
Fill each cookie with 1 tsp of raspberry jam. Bake for 14-15 minutes or until they begin to brown on the bottom. Remove and put on a cooling rack before serving.