Gluten Free Jam Donut Cookies (Dairy Free Option)

As you can see with 3 posts in the past hour or so I have been busy baking today.  The freenut butter cornflake slice is in preparation for the kids school lunch boxes that will be frozen,  I also made these as I had this idea to recreate the good ol’ jam cookie!  The girls really enjoyed helping me make these,  we have a new jam in a squeezy bottle that makes these easy for the kids to help make, without having jam all over the place.   I made this with only 1/2 a cup of sugar, usually cookies have 1 or so cups of sugar.  But next time will try this with honey or rice malt syrup.  But just wanted to see how I went with flavour to get the taste of a donut. This recipe is so basic and really tasty!!  The other recipe I made is soooo amazing and so rich.  Gluten Free too….triple layer peanut butter choc brownies!!

Gluten Free Jam Donut Cookies

2 cups gluten free SR flour
140 grams butter (or dairy free spread)
1/2 cup caster sugar
2 eggs
2 tsp cinnamon
1 tsp vanilla

Strawberry Jam

Preheat oven to 180 degrees C. Beat butter and sugar for a couple of minutes in a mixer, add eggs and vanilla and beat til combined. In a separate bowl sift Flour and cinnamon and add to mixing bowl and mix until just combined, making a dough. Roll into balls and place on a baking tray lined with grease proof paper and gently flatten dough a little. Using the back of a wooden spoon create a dent in the centre of each one and drop a little jam in the indent. Bake for about 15-18 minutes.

My younger girls helped make these cookies and they helped set up the photo too, hence the lalaloopsy!

jam donut cookies


Macaroons (almond or Coconut) (Low Fodmap, Gluten Free, Dairy Free)

A great cookie to make when you dont have any flour and if you dont have almond meal but have almonds, just chuck your almonds in the food processor until fine!

Here is the main recipe,  to make coconut ones just take out the almond essence and add about 1/2 cup of unsweetened shredded coconut or try adding a tablespoon of cocoa, i havent made chocolate ones yet so check that 1 tablespoon of cocoa will make them chocolatey enough)



Makes approx 40 little balls (or you can make them a little bigger)

3/4 cup (90grams) ground almonds (almond meal)

1/2 tsp gluten free baking powder

1 egg white

1/2 cup (110grams) caster sugar

3 drops almond essence (replace this with 1/2 cup unsweetend shredded coconut if you want coconut macaroons, I like to add 1/2 tsp vanilla essence too)

20 grams unsalted butter

Preheat oven to 140 degrees and line 2 baking trays with baking paper.  Combine ground almonds and baking powder in a bowl.  In another bowl beat the egg white with electric beater until firm.  Gradually beat in sugar and continue to beat for 5 minutes or until stiff peaks form. Add ground almond mix, almond essence (or coconut/vanilla essence) and melted butter and gently mix with a metal spoon. Roll 2 tsp of of dough per biscuit into a ball and place on baking trays allow room for spreading and flatten slightly if you prefer.  Bake for 25 minutes and let cool for 5 minutes on trays before moving to wire cooling rack.

Store in airtight container for up to a week.