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These walnutty vegan cookies will disappear as fast as you can make them—so you might want to make a double batch of the recipe. To bring more color to your cookie platter, use an array of different colored jams—such as strawberry, mixed berry, mango, and apricot— for the dot fillings. Store the cookies at room temperature in an airtight container for up to one week. If the cookies lose their crunch, reheat them in a 350°F oven for 10 to 15 minutes.

Jam Dot Holiday Cookies - Photo taken from above of a baking sheet full of finished cookies with jam dots in the center

By Darshana Thacker Wendel, Dec 18, 2017
Last Updated:

Ingredients

  • ¾ cup oat flour
  • ½ cup sorghum flour
  • 6 tablespoons cane sugar
  • ¼ cup chopped walnuts
  • 2 tablespoons coconut flakes
  • 1 tablespoon ground flaxseed
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • 1 pinch sea salt
  • ½ cup unsweetened, unflavored plant milk or water
  • ¼ cup fruit-sweetened jam, any flavor

Instructions

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together the oat flour, sorghum flour, sugar, walnuts, coconut flakes, flaxseed, baking powder, baking soda, cinnamon, and salt. Mix well.
  3. Add the plant milk, and use your hands or a spatula to thoroughly mix the dough.
  4. Scoop out 1 tablespoon of dough and roll it into a ball. Place on the prepared baking sheet(s) and continue with the remaining dough, positioning balls about 1½ inches apart. Press the balls into small 1-inch disks, then press the center of each cookie with your thumb or the back of a small spoon to create a well to accommodate ½ teaspoon of jam.
  5. Dollop ½ teaspoon of jam in the center of each cookie.
  6. Bake cookies until lightly golden brown, about 30 minutes.
  7. Once cookies are done, transfer the baking sheet to a cooling rack for a few minutes to cool.
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5 Comments

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(5 from 3 votes)
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Corissa3 months ago
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So good!! Definitely making these again!

Kerry4 months ago
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I have been wanting to try these for a while and finally made them today. My husband and I do not eat walnuts or coconut so I substituted chestnuts. I chopped in the food processor and added a little extra since I wasn’t using coconut. They are delicious! I wish I hadn’t waited so long. These will definitely go in the rotation. Thank you for this recipe!!

erica zaluke5 months ago
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I never leave reviews, but these cookies deserve it! Wow, made them because we hosted the holidays this year, and they were a huge hit. My non vegan family members loved them, and said they couldn’t believe they didn’t have animal products OR oil. They are also one of my new personal favorite cookies. Thank you for this recipe!!

Meagan6 months ago
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SUCH a good cookie recipe. We devoured them.

Anna8 months ago
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What can I use instead of sorghum flour?

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.

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