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Jam Drops

Yields12 Servings

A staple in most Australian households, we give the classic Jam Drop a healthy twist with delicious homemade jam and a gluten-free dough. Perfect with a cuppa for afternoon tea!

 6 tbsp butter
 3 tbsp Changing Habits Rapadura Sugar
 0.5 tsp vanilla extract
 1.5 cups almond meal
 0.5 cups coconut flour
 1 egg
For the jam:
 1 cup raspberries (either frozen and thawed, or fresh)
 2 tbsp Changing Habits Rapadura Sugar
 2 tbsp lemon juice

Combine the jam ingredients in a pot and place on a high heat, stirring well until the sugar dissolves and the mixture boils. Then reduce heat and simmer for 25 minutes, stirring occasionally until the mixture thickens. Set aside to cool.


In a bowl. whisk together the butter, egg and vanilla extract. Add the almond meal, rapadura sugar and coconut flour and mix well with fingers. Roll the mixture into a ball shape and wrap in a Bee Eco Wrap ( and place in the fridge for 30 minutes.


Preheat oven to 170 degrees Celsius and line a baking tray with baking paper.


When it's time to remove the mixture from the fridge, roll into 12 small balls (using about 2 tsp of dough for each).


Press your thumb into each of the balls to form an indentation about half an inch wide and an inch deep. Spoon 1 tsp of the jam into each indentation.


Bake the cookies for 20-25 minutes, until lightly golden and then transfer to a wire rack to cool.

Nutrition Facts

Servings 12