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Oatmeal jam cookies are crispy yet tender and filled with lots of fruity goodness. Oatmeal cookies with jam are simple to make with just a few ingredients from your pantry. Wholesome enough for breakfast and ideal for an anytime snack, these jam-filled cookies will also look gorgeous on a holiday or Christmas cookie tray.
Oatmeal cookies with jam are packed with heart-healthy oats, so they taste great and are good for you. They are made without dairy or eggs, so they are perfect for vegans or those with allergies. The jam-filled cookie dough can easily be gluten-free by swapping the flour. And if you are looking for ways to get your kids more involved in the kitchen, they will love to help you make these oatmeal jam cookies.
If you love oatmeal, try my Banana Baked Oatmeal Cups or my Apple Cinnamon Baked Oatmeal Cups.
Why You’ll Love Oatmeal Cookies with Jam
- No eggs or dairy. These tasty holiday cookies are made without eggs or dairy, so they are perfect for vegans and those with allergies.
- They are so colorful. These cookies are bright and colorful if you want something impressive on your cookie tray.
- It’s so simple. Just a handful of ingredients are needed for these simple yet impressive cookies. Plus, they are the perfect cookies to let kids help make.
Ingredients For Jam Cookies
- Old Fashioned Oats: You can also use quick-cooking oats.
- Flour: I used regular all-purpose flour, but you can substitute all-purpose gluten free flour.
- Granulated Sugar: White sugar tastes great. Substitute brown sugar for a richer flavor.
- Leavening: Add baking powder for leavening and salt for flavor
- Coconut Oil: You can also use room temperature butter.
- Jam: Use your favorite jam or several varieties. My cookies were made with peach, sour cherry, and raspberry jam.
How To Make Oatmeal Jam Cookies
- Prepare the equipment. Preheat oven to 375 degrees F and spray 2 cupcake pans with cooking spray.
- Mix the dry ingredients. Pulse oats, flour, salt, and baking powder in a food processor until just incorporated.
- Add the wet ingredients. Add coconut oil or room-temperature butter and pulse until the mixture forms a dough-like consistency. Mix any loose ingredients into the dough with a spatula.
- Form the cookies. Scoop a heaping tablespoon of the dough into each cavity in the cupcake pans. Lightly press the middle of each dough to form a divot for the jam. Scoop 1-2 teaspoons of jam into the center of each cookie.
- Bake and serve. Bake for 20 minutes until the sides get slightly golden. Let cool completely, and then transfer onto the serving plate.
Tips To Make Jam Filled Cookies
- Use a regular sized muffin tin but only use about one tablespoon of dough per cookie.
- To make a divot in the cookies, press with your thumb or use the bottom of a clean shot glass.
- For a fun twist, add a dollop of peanut butter before adding the jam.
- If desired, pulse some chopped nuts, flax, or chia seeds into the dough for extra goodness.
- Use any flavor of fruit jam or preserves.
- Allow the cookies to cool completely before serving so the jam sets.
- Place parchment paper between layers of cookies when storing.
Frequently Asked Questions
Quick oats are a bit more processed than old fashioned oats and have a slightly softer/mushier texture. However, both will work, and you can use them interchangeably or combine them.
For this recipe, you will fill your cookies with jam before baking. Heating the jam while the cookies bake helps it to gel and set up firmly as the cookies cool.
This jam filled cookie recipe calls for flour, so to make these gluten free, you will want to omit the flour and replace it with gluten free all purpose cup for cup flour.
Store cookies in the dry area in an airtight container for up to 5 days. Place parchment paper between layers of cookies.
Yes! Cool the cookies completely and wrap them tightly with plastic wrap. Store in a freezer safe bag for up to 2 months. Defrost on the counter or in the fridge.
Cookies always pair well with a glass of cold milk, tea, cocoa or Whipped Coffee (Dalgona Coffee). To fill out a holiday cookie tray, add Lebanese Ghraybeh Shortbread Cookies, Peppermint Holiday Shortbread Cookies, Christmas Gingerbread Tree Cookies, or Traditional Danish Butter Cookies.
More Oatmeal and Jam Recipes
- Banana Oatmeal Chocolate Chip Cookies
- Crispy Almond Oatmeal Cookies
- Apple Pie Cinnamon Oatmeal Cookies
- Raspberry Jam Thumbprint Cookies
- Strawberry Jam Linzer Cookies
I hope you enjoy all the recipes I share with you, including this delicious Oatmeal Jam Cookies recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Oatmeal Jam Cookies
Ingredients
- 1 ½ cups old fashioned oats
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup of coconut oil, or butter, room temperature
- ½ – 1 cup jam, any flavor
Instructions
- Preheat oven to 375 degrees F and spray 2 cupcake pans with cooking spray.
- Pulse oats, flour, salt, and baking powder in a food processor until just incorporated.
- Add coconut oil or room-temperature butter and pulse until the mixture forms a dough-like consistency. Mix any loose ingredients into the dough with a spatula.
- Scoop a heaping tablespoon of the dough into each cavity in the cupcake pans. Lightly press the middle of each dough to form a divot for the jam. Scoop 1-2 teaspoons of jam into the center of each cookie.
- Bake for 20 minutes until the sides get slightly golden. Let cool completely, and then transfer onto the serving plate.
Notes
- Use a regular sized muffin tin but only use about one tablespoon of dough per cookie.
- To make a divot in the cookies, press with your thumb or use the bottom of a clean shot glass.
- For a fun twist, add a dollop of peanut butter before adding the jam.
- If desired, pulse some chopped nuts, flax, or chia seeds into the dough for extra goodness.
- Use any flavor of fruit jam or preserves.
- Allow the cookies to cool completely before serving so the jam sets.
- Place parchment paper between layers of cookies when storing.
