Jam Drop Cookies (Low Fodmap, Gluten Free, Lactose Free)

Well its the weekend so its cooking time!!   After whipping up a quick lunch of eggplant and zucchini pizzas I also made my own version of Jam Drop cookies (or thumprint cookies).   I like to revamp recipes or mix them up and see how they turn out thats more suitable to my way of eating, lower in fat, sugars etc or I just chuck in ingredients and hope for the best lol.  So as most cookies tend to call for a cup or so of sugar even more (eek!)  I only used 1/4 cup of rice malt syrup which is not a refined sugar, comes from rice and has half the sugar of honey!!   Some people might want a super sweet cookie, which is fine, I made 2 batches one with only rice malt syrup and one with the syrup plus 1 tablespoon of dark brown sugar just as a test, both were really nice  to be honest.  Besides once you add in a small dollop of sweet strawberry jam you dont need an overly sweet cookie. But hey if you want it sweeter add in more sugar but really theres no need to waste the calories!!   I bought a new jam shopping this week and the ingredients state strawberries and sugar and its THE best jam I’ve ever tasted,  I dont have alot of jam (I used to before my weightloss journey (every day on 3 pieces of toast with lots of butter lol ah those were the days hahaha ), now its a special treat for me.  This jam is called Anathoth Strawberry Jam (pics below).   So here’s what I came up with:

Jam Drop Cookies

makes 16

60 grams of dairy free spread (Nuttelex)

1/4 cup rice malt syrup

1 tsp vanilla

1 egg

1  1/4 cup  brown rice flour

1/4 cup tapioca flour

1/4 tsp bi carb soda

1/4 cup stawberry jam (make sure for those on a low fodmap diet you dont go the 100% natural kind as they are sweetened with apple and or pear juice which is not suitable on the low fodmap diet)

Preheat oven to 180 degrees and line a baking tray with grease proof paper.  In a mixer (or use hand held mixer) beat dairy free spread for a minute until creamy and add in rice malt syrup and continue to beat a further 2 minutes until well combined.  Add in egg and vanilla.  In a seperate bowl sift flours and bi carb soda and add to the wet mixture and beat on low speed until combined.  The mixture shouldnt be sticky and rollable to form your cookies.  If too dry add in a tiny bit of rice malt syrup or a teaspoon of water.  But mine was perfect.

Roll tablespoon full balls and place on baking tray gently squashing a little, do this until you make about 16.  Use the end of a wooden spoon (handle) and make holes in each cookie carefully, edges might split but you can push them back in a little to repair.  Or you can use your thumb to make a dent in each cookie.  Spoon a little jam in each hole and place in the oven for about 10-12 minutes.  Let cool on baking tray for 10 minutes before removing and placing on a wire rack.   Oh and for my American friends ontop of the jam add a small dollop of peanut butter for PB&J cookies!!  Tastes great, I did one as a trial, peanut butter and jam isnt really popular over here in Australia but I can see what the fuss is about, its awesome together!!!



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