Gluten Free Jam Drops

The tastiest and easiest gluten free jam drops that you will ever make. Made with only 5 ingredients plus your favourite jam, these jam drops are sure to be a winner!

I was recently asked whether I had a gluten free version of jam drops that I could share.  I didn't, so I started to test out a recipe based on previous gluten free cookie and biscuit recipes that I had made.

The result was a winner so I am really happy to be adding these yummy treats to my biscuit and cookie recipe collection. 

RECIPE FEATURES

• They are gluten free plus dairy free and egg free.
• They are made with only 5 ingredients plus your choice of jam.
• They are the easiest of recipes to make.

INGREDIENTS YOU NEED

• Almond meal
• Arrowroot or tapioca flour
• Baking powder
• Coconut oil, melted
• Maple syrup
• Jam

RECIPE NOTES

1. Use your favourite jam. Any jam will work. My favourite is raspberry or strawberry.
2. Make sure you don't eat the jam drops straight out of the oven as the jam will be super hot.

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Yield: Makes 10

Gluten Free Jam Drops

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The tastiest and easiest gluten free jam drops that you will ever make. Made with only 5 ingredients plus your favourite jam, these jam drops are sure to be a winner!

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 30 minutes

Total Time 1 hour

Ingredients

• 1 + ½ cups almond meal
• ¼ cup arrowroot or tapioca flour
• ½ teaspoon baking powder
• 2 tablespoons coconut oil, melted
• ⅓ cup pure maple syrup
• Jam (any flavour)

Instructions

1. Pre-heat oven to 170 C | 340 F.
2. Add dry ingredients, mixing well, ensuring that there are no clumps from the almond meal.
3. Add coconut oil and maple syrup to a glass bowl, whisking well to combine.
4. Pour the wet mixture into the dry mixture and mix well.
5. Use soup spoon to scoop out mounds of the cookie dough. Use slightly damp hands to shape the cookies how you want them and place them on a lined baking tray.
6. Then use your finger to place a slight indent in the centre. Do not press all the way through.
7. Use a teaspoon to place a small amount of jam in each indent.
8. Bake in the oven for 20 minutes.
9. Leave to cool on the baking tray for 10 minutes and then transfer to a wire rack to cool completely.

Notes

• Don't eat straight away as the jam will be super hot.

• The additional time of 30 minutes is the time for the jam drops to cool after coming out of the oven.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 103Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 27mgCarbohydrates: 13gFiber: 1gSugar: 8gProtein: 1g

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