These cookies are so tasty, chewy in texture yet light.  They are great for those who are gluten intolerant as it uses only Almond flour and only 3 ingredients!  Easy!

Makes 12 cookies


2 cups ground almond
1/4 cup maple syrup
1 tbsp melted coconut oil
Raspberry/strawberry/apricot jam for filling (I use St. Dalfour jams as they have no added sugar and the sweetness comes from it’s high fruit content and date/grape juice, or you can play around with making your own jam).


  1. Pre-heat oven to 180C
  2. In a bowl add the almonds, maple syrup and coconut oil until the mixture is well combined and comes together
  3. Using a flat baking tray, cover with a sheet of baking paper
  4. Roll out the cookie dough into 12 equal balls (a little small than a golf ball) and gently flatten each ball between the middle of your hands/palms and then with your thumb, push gently down into the middle of the dough
  5. Fill each dip of dough with your chosen jam
  6. Bake in the oven for 12 minutes and leave to one side to cool before you enjoy


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