Raspberry Jam Drops (Nut, Gluten + Egg Free)

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This Raspberry Jam Drop recipe was a happy accident. I started making my gluten-free Jam Drops from my eBook Just Desserts (a recipe I love and have been making for many years now), but halfway through I realised I didn’t have any almond flour - so I improvised with a mix of coconut and cassava flour. To my surprise, the dough turned out really well, so I shaped them, filled them with homemade jam and baked them as usual. It was only when I started eating one, I realised I didn’t add any egg in. So here’s another version of my beloved gluten free jam drop recipe - with the added bonus of it being completely free from nuts and eggs too.

I re-tested this recipe a few times, and out of it, I have created two versions. The first is a refined sugar free version using maple syrup, and the second is a sugar free version using Lakanto if you’re on a low carb diet, or if you’re trying to reduce sugars (even natural). Either way, both versions are delicious!

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*NOTE - I prefer to use THIS BRAND of cassava flour because I have the most consistent results using it. I order mine from iHerb and you can use my discount code “CJJ916” for a wee discount on your entire order. If you use a different brand of cassava flour, please note it may not turn out exactly like mine do as I find some other brands are more absorbent.

MAPLE SYRUP VERSION

INGREDIENTS

  • ¾ cup cassava flour*

  • ½ cup softened unsalted butter

  • ¼ cup coconut flour

  • ¼ - ⅓ cup maple syrup

  • ½ tsp baking soda

  • 1 tsp vanilla powder or 1 tsp vanilla extract

RASPBERRY JAM

  • 1 packet frozen organic raspberries (approx. 450-500g)

  • A squeeze of lemon juice

  • 1 tsp vanilla powder or 2 tsp vanilla extract

  • 1-2 Tbsp maple syrup (or add to taste)

  • 1 tsp organic gelatin powder (can omit if needed)

SUGAR FREE VERSION

INGREDIENTS

RASPBERRY JAM


INSTRUCTIONS

  1. Preheat oven to 180C. Line a baking tray with baking paper.

  2. Add the frozen raspberries, 1 tsp vanilla, squeeze of lemon juice + gelatin and sweetener into a medium sized saucepan. Heat on a low-medium heat to melt and then allow to simmer and thicken for 15 minutes (you want some of the water to evaporate).

  3. Add the cassava flour, coconut flour, softened butter, sweetener of choice, baking soda and vanilla into your Thermomix or food processor and blitz until combined evenly. The mix should be able to be rolled into a nice dough. If it’s too dry, add in a touch more softened butter (I find the sugar free version needs up to ¾ cup of the softened/ melted butter). If it’s slightly too wet, add 1 more Tbsp of either cassava or coconut flour (I find the dough is easiest to work with when it’s on the slightly more ‘wetter’ side and it won’t crack as much when baking either).

  4. Roll the mixture into 8 balls. Because I like a generous amount of jam to cookie ratio, I carefully use my fingertips shape them kind of like a mini tart but with thicker edges so the jam doesn’t leak while they’re cooking.

  5. Fill the holes with the jam, then place into the oven and bake for 14 minutes.

  6. Remove from the oven and allow them to cool completely - DON’T TOUCH them as they are very crumbly while hot.

  7. This step is optional, but with the leftover jam, I like to add a wee bit more on top of each cookie, then pop them into the fridge to set.

  8. Enjoy.

LUNCHBOX TIPS

  • Pop into a container and store with a wee ice brick to keep them cold. You can still eat these at room temperature, however they are a little more crumbly, this is why I suggest storing them in the fridge and eating them cold.

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For more delicious EGG FREE cookies, checkout these recipes;

You can also checkout my bestselling eBook Just Desserts if you want the original version of this recipe. Just Desserts contains over 30+ healthy dessert recipes / snacks and is the ultimate eBook for anyone who wants to eliminate gluten, grains, dairy and sugar from their diet, while still satisfying their sweet tooth and creating their own nutritious, guilt-free desserts.