A couple of weeks ago I took on the Canada am Cookie Challenge. I thought that for whatever it was worth, I would submit one of my favourite cookie recipes to see if it would win and Canada would realize just how delicious this cookie really is. My cookie wasn’t the winner, but made it as one of the finalists, ( I didn’t even want the prize: $500 to the Bay), I wanted people to taste a cookie that was made without butter, sugar, flour and cornstarch. If you didn’t know it already – cookies can be made WITHOUT these ingredients – and still taste amazing.
I selected this recipe in particular because as a little girl, nothing made me happier than creamy, white Jam Cookies. When I decided to give those up as I transitioned into healthy eating, I still longed for something that tasted similar. I came across a recipe that used all of the above “traditional” ingredients and began by converting them over one by one and landed with this recipe!
Which to me, is not only super simple, but it is also super delicious. I have tested it out on many a family member and have had nothing but a great response. So I thought the team at Canada AM would think the same?
Maybe next year my Jam Dot Cookies – filled with coconut oil and maple syrup will get the recognition and glory that they deserve. These ingredients may be new some some people, but they are responsible for making every one of my baked goods turn out perfectly and taste incredible. Others eventually will learn this – and it will become public delicious knowledge. Until then, enjoy the recipe below!
![]()
Jam Dot Cookies
1 cup almonds, ground to fine meal
1 cup spelt flour
1 cup rolled oats, ground to a fine meal or oat flour
¼ teaspoon ground cinnamon
½ cup melted pure coconut oil
½ cup maple syrup
Pinch of sea salt
Strawberry or raspberry jam (fruit sweetened or no sugar added)
Procedure:
Preheat oven to 350, line 2 baking sheets with Parchment paper.
- In medium bowl, combine almonds, flour, oats and cinnamon. Mix well to combine.
- In separate bowl, blend oil, maple syrup, and sea salt. Add to nut mixture and stir to combine.
- Roll into walnut sized balls. Place on baking sheet and press down with thumb.
- Fill indentation with jam and bake for 15-20 minutes.
