The way my kid’s eyes lit up when they came home to find these jam drops cooling on the wire rack!
And they couldn’t get enough of them in their lunch boxes so lucky the recipe makes a huge batch!
You can easily make your own jam, or I used St Dalfour’s Strawberry Fruit Spread which has only strawberries (55%), grape juice concentrate, fruit pectin and lemon juice, while many of other jams or fruit spreads on the market contain additives, colours and other nasties.
I’ve made these biscuits in cooking lessons with kids and they have absolutely loved making them, putting in their finger print and filling the hole up with jam! So recruit your kids to give a hand when making these delightful little morsels of joy!
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If you’re looking for more recipe inspiration take a look at my ebook, Easy Wholefood Lunchboxes. It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved and take the guess work out of what delicious, healthy food to make your kids for lunch!
Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.
Here are some of the ingredients you’ll need:
- 1 cup rolled oats
- 125 grams softened butter
- 1/2 cup rapadura or coconut sugar or brown rice syrup
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup spelt flour wholemeal or white
- 1 cup desiccated coconut or almond meal
- 1 teaspoon baking powderJam or fruit spread
- Preheat oven to 175 degrees C
- Grease and line two cookie sheets with parchment paper
- Process oats in a food processor until it's a fine flour
- Cream butter, sugar and vanilla on high speed until light and fluffy (approx 3-5 minutes), add egg, beat until just combined.
- Add oat flour, spelt flour, desiccated coconut (or almond meal), baking powder and stir until just combined. Pop dough in the fridge for 30 minutes.
- Drop tablespoons of cookie dough into your hand and roll into a ball, then place onto the baking sheet around 4cm apart. With clean hands, use your pointer finger or thumb to gently make a hole in the middle of each cookie.
- Using a teaspoon, spoon a small amount of jam into each hole, pop into the oven and bake for around 10 - 15 minutes or until cookies are golden brown.
- Allow them to cool and set on the trays then transfer to a wire rack to cool completely.
- Store in an airtight container for up to a week.
I popped the jam drops into the kids lunch boxes as a healthy treat along with their favourite mini-quiche recipe, I was guaranteed lunch would be eaten that day!
If you know someone who could use some lunch box inspo, please share this recipe with them!
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