It’s the holidays and everybody loves cookies. My father used to buy these all the time, but they were more of a shortbread cookie with jam inside. I wanted to create something similar and came up with these. They are more of a dense, hard cookie, made intentionally so by leaving out the butter and oil for lower fat content. If you want them softer, you can adjust the recipe accordingly and play around with adding some coconut oil or vegan butter to make them a bit softer. You’re likely going to have to adjust the flour ratio after that. Or you can just follow my simple recipe below and make your life much easier. So set aside an hour in your day to make these cookies and enjoy your holiday season!
Holiday Jam Cookies
Makes: 14 small cookies
Active time: 45 min
Ingredients*
- 1 cup whole wheat flour
- 1/2 cup oat flour
- 1/2 cup coconut sugar
- 1/4 cup raw unsalted cashews
- 1/2 cup plant milk
- Your favorite jelly/jam
- 1 tbsp ground flaxseeds
- 2 tbsp shredded coconut
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp pink salt
Method
Preheat oven 350°F/177°C. Grind your cashews, coconut, and oats into a flour. (I use a Nutribullet).
Add all your dry ingredients together and mix in a large bowl.
Add your plant milk and mix together until reaching a dough-like consistency. It should not be too watery, but if by any chance it's too wet, add 1/4 cup more flour.
Scoop 1 tbsp sized portions and roll them into a ball in your hands.
Place them on parchment paper on a baking tray until all 14 cookie balls are made. Spread them out accordingly.
Put some dough on your hands and smash the balls down with your hands gently. Make an indentation in the middle of the cookie so you can place your jam inside.
Add however much jam you want inside each cookie. Just eyeball it here - I trust your skills!
Bake for 30 minutes and let cool before serving.
