Almond Cookie Recipe with Cranberry Jam
These almond cookies with cranberry jam filling are a terrific low-sugar cookie recipe for those looking to lighten their sugar intake, yet not feel deprived.
Whole Wheat Pastry Flour
This recipe, as originally written, uses whole wheat pastry flour. This flour is made from a “softer” variety of wheat that has less protein, and less gluten content than a regular whole wheat flour, while still being a whole grain. Therefore it is really good for substituting in places where you might want a bit more of the nutrition of the whole wheat, without the tough gluten-y side effects in a cookie of this nature. If gluten-free is your goal, the flour can be left out altogether, see the note in the recipe below for more info.
The almond cookies are made with unrefined coconut oil, which has a coconut-y aroma and taste that becomes the main flavor of the cookie. I have added a bit of orange zest into the dough as well. If you do not prefer the taste of coconut, or want to add other flavors or spices (ground cardamom would be delicious in these), try using refined coconut oil, which has had its odor and taste removed (mechanically, not chemically in the good brands), and still produces a light and delicious cookie.
I wrote this recipe to use cranberry jam, but truth be told, any favorite jam will work. It is a delightful way to use up any cranberry sauce you on hand leftover from holiday gatherings. In the picture, I used blueberry jam (made by tossing a handful of frozen blueberries in a small pan with a teaspoon or so of sweetener), plus some leftover cranberry jam. However, peach, apricot, cherry jam would all be delicious, the possibilities are endless.
These low-sugar delicious tasting "jam dot" cookies are a terrific way to get a little bit of sweet in your life without a ton of sugar.
- 1 cup almonds
- 1 cup rolled oats
- 1 cup whole wheat pastry flour*
- 1/2 teaspoon ground cinnamon
- 2 teaspoons ground orange zest
- 1/2 cup melted coconut oil
- 1/2 cup dark amber maple syrup
- pinch fine sea salt
- 1/2 cup jam
Preheat oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper.
In the bowl of a food processor, grind almonds and rolled oats together into a fine meal. Put in a bowl and add whole wheat pastry flour, cinnamon, and orange zest.
In a separate small bowl, whisk together coconut oil, maple syrup, and salt. Add to dry ingredients and stir to combine.
Roll into 1 1/2" balls. Place on baking sheet and press down with thumb. Fill indentation with jam and and bake for 15-20 minutes, until golden brown on the bottom.
*Leave out wheat flour altogether if you like, and increase the quantities of almonds to 1 1/2 cups and oats to 1 1/2 cups.
Make a super quick cranberry jam or sauce to use in these cookies.
- 12 oz cranberries, frozen or fresh
- 1/2 cup dark amber maple syrup, or to taste
- 1/2 cup water
- 1 orange, zested
- pinch sea salt
Combine ingredients together in a saucepan over medium heat. Cook until cranberries start to break down, and mixture has thickened. Cool and use in cookie recipe or as you wish!