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White Chocolate Jam Drop Cookies

35 min
16

Gluten free, vegan shortbread cookies with tart home-made raspberry jam. All you need with these is a cuppa! Raspberry and White chocolate make for the perfect pairing in these jam drop cookies!

Recipe by Victoria Yordonopulo @loving_earth

Ingredients

HOME-MADE RASPBERRY CHIA JAM
2 cups frozen (or fresh) raspberries
3 tablespoons Chia Seeds
2 tablespoons water
2 tablespoons maple syrup 

FLAX EGG INGREDIENTS
1 tablespoon ground flax (aka flax meal/linseed meal)
3 tablespoons water

DRY INGREDIENTS
1.5 cup almond flour
1/4 cup rice flour
1/2 tsp baking powder
Pinch of salt

WET INGREDIENTS
1/4 cup coconut oil, melted
1/4 cup maple syrup
1 teaspoon vanilla extract

TO DECORATE
Melted white chocolate, for drizzling
Optional: 80g white chocolate, chopped, to mix through dough, for white choc-chunk cookies

Methods

  1. Prepare raspberry chia jam. Place the frozen raspberries, chia, water and maple syrup into a small saucepan. Bring it to a boil, stirring frequently for a few minutes until the raspberries have broken down and the mixture resembles compote. Continue to cook over the stovetop until the mixture has thickened. Add the maple syrup until it’s reached a desired level of sweetness then transfer to a clean jar and set aside.
  2. Preheat oven to 180 degrees Celsius fan-forced, and line a tray with baking paper.
  3. In a small bowl, prepare a flax egg, by combining ground flax seeds + water. Allow to sit for 5 minutes or so to thicken.
  4. In a mixing bowl, combine dry ingredients (almond flour, rice flour, baking powder, salt).
  5. Make a well in the centre of the dry mixture.
  6. In a separate bowl, whisk together wet ingredients (melted coconut oil, maple syrup, vanilla), and flax egg.
  7. Add wet mixture to dry mixture and mix to combine into a thick dough. If adding chopped white chocolate, add in now.
  8. Use a tablespoon to scoop out a heaping spoonful of dough. Roll into a ball, then flatten into a thick disk, and place on baking tray.
  9. Use thumb, or an oiled measuring teaspoon, to create an indent into the middle of each cookie.
  10. Spoon jam into the indent to fill.
  11. Bake cookies in oven for 6 minutes, then rotate tray 180 degrees, and bake for a further 6-9 minutes, or until cookies are lightly browned around the edges.
  12. Remove tray from oven, and allow cookies to cool on pan until cooled completely (the cookies will not be fully set fresh from the oven, but will harden up as they cool).
  13. Once cooled completely, melt white chocolate and drizzle over cookies.
  14. Store cookies in a container in the fridge for up to 1 week (if they last that long). Left over raspberry chia jam can be stored in the fridge in a sterilised jar.
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