Oatmeal Jam Cookies
Oatmeal jam cookies are crispy yet tender and filled with lots of fruity goodness. Good enough for breakfast and ideal for an anytime snack, these jam-filled cookies will also look gorgeous on a holiday or Christmas cookie tray.
Servings: 24 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.
Nutrition
Calories: 208kcal | Carbohydrates: 30g | Protein: 2g | Fat: 9g | Saturated Fat: 8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 40mg | Potassium: 46mg | Fiber: 1g | Sugar: 15g | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg