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Jam Drops

Brenda Janschek


  • 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.


Add in an extra egg if your mixture is too dry.