Vegan Jam Almond Cookies
Soft, crumbly, and bursting with fruity sweetness, these Vegan Jam Almond Cookies are a must-try treat that's as delicious as it is easy to make. Crafted with a blend of all-purpose and almond flour, these cookies boast a delicate nutty flavor and melt-in-your-mouth texture. Naturally sweetened with maple syrup and featuring a luscious dollop of your favorite fruit jam in the center, they’re perfect for satisfying your sweet tooth without any dairy or eggs. With only 15 minutes of prep time, these cookies are a dream for busy bakers, and they make for a stunning addition to holiday platters, tea-time spreads, or weekday snacks. Wholesome, plant-based, and utterly irresistible, these almond cookies are sure to become a go-to recipe for vegan baking enthusiasts!
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Recipe Information
Ingredients
- 180 grams All-purpose flour
- 100 grams Almond flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 90 grams Coconut oil (melted, but not hot)
- 80 milliliters Maple syrup
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract (optional)
- 120 grams Fruit jam of choice (e.g., raspberry, apricot, or strawberry)
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt until well combined.
In a separate bowl, combine the melted coconut oil, maple syrup, vanilla extract, and almond extract (if using). Stir well until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing with a spatula or your hands until a soft dough forms. If the dough feels too dry, add a teaspoon of water at a time until it comes together.
Scoop about a tablespoon of dough and roll it into a ball. Place the ball on the prepared baking sheet and use your thumb or the back of a teaspoon to create an indentation in the center of the cookie.
Fill each indentation with about 1/2 teaspoon of fruit jam. Be careful not to overfill, as the jam may bubble over during baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The cookies will still be soft but will firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Serve and enjoy your vegan jam almond cookies, or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.8 g | 182% | |
| Saturated Fat | 81.0 g | 405% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1079 mg | 47% | |
| Total Carbohydrate | 310.3 g | 113% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 135.4 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 322 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
