Gluten Free, Dairy Free Jam Drop Cookies

This is a recipe I whipped up the other day after trying one of the jam drop cookies at our local Wray Organic store.


  • 125mls Coconut Oil
  • 1/2 Cup Coconut Sugar
  • 1Tsp Pure Vanilla Extract
  • 1 Egg
  • 1 Cup Rice Flour
  • Strawberry Jam (I didn’t make my own strawberry jam. I used Ozganics Strawberry Jam)


  1. Preheat the oven to 180 degrees and line baking trays with baking paper.
  2. Add the coconut oil, sugar, and vanilla essence in a bowl or thermomix and beat/whiz until creamy
  3. Add the egg and flour, beat/slowly whiz until combined
  4. Use a tbsp to spoon out the mix, roll into balls about the size of ping-pong balls and place onto the tray about 5cm apart
  5. Lightly press your thumb into the middle of each cookie to make an indent where you’ll put the strawberry jam after cooking.
  6. Bake for 15 minutes and then leave out to cool for about 30mins
  7. Use a Tsp to fill the indents with jam when cool enough to touch

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