Holy moley, jam drops are such a fond memory I have from my childhood. My mum used to make these for our school lunchboxes and they were always one of my favourite things not only to eat but to make with her.
Nowdays that good old recipe with white flour, white sugar and sugar-filled jam just isn’t going to be on high rotation in this house but I have found a pretty bloody good substitute and I think you guys will love it too, not least because it doesn’t have a lot of ingredients which is always an epic win in my eyes.
- 1 cup frozen raspberries
- 3 tbs chia seeds
- Optional- 2 tbs collagen powder
- Optional- 1 tbs honey or sweetener of choice if you want it sweeter.
- 2 cups almond meal
- 1 tsp vanilla
- 2-4 tbs honey (or maple syrup/sweetener of your choice) start with 2 and adjust to your sweetness preference
- 1/3 cup melted butter/coconut oil or ghee
- Pinch salt
Preheat over to 170C fan forced.
Mix all the jam ingredients together and set aside to allow the chia to swell for at least 20 mins.
Line a baking tray with baking paper. Then mix all the dough ingredients together in a bowl.
Roll the dough into small balls then flatten slightly on the baking tray to the size you want your biscuit to be. Make an indent with your thumb for the jam and pop a tsp of jam inside each one.
Bake for 15 mins until golden on the edges. Remove from the oven. Now this part is IMPORTANT. Allow to cool for 20 mins before moving the cookies or they will fall apart! Once cooled, dig in.
These can be stored in the fridge for up to 10 days of the freezer for up to 3 months.