I used to make these cookies all the time using whole wheat pastry flour. Today I decided I wanted to use some other flour, so I blended rolled oats and almonds, then I used tapioca starch not only to bind the cookies but also for a nice texture. My children love to help, they make the indentation and fill the cookies with the jam. I was also in the mood to make my own jam; I used fresh blackberries with dates for a delicious sugar free version. Feel free to do your own substitutions also, you can substitute the oat flour with rice flour or millet flour.


1 cup certified gluten free oat flour (such as Bob Red Mill Gluten-Free Rolled Oats)

1 cup ground almond or almond flour (I blended almonds)

½ cup tapioca flour (I used Bob’s Red Mill Tapioca Flour)

½ cup maple syrup

¼ cup coconut oil or ¼ cup applesauce

¼ tsp sea salt

blackberry jam (recipe below)

Dented cookies

Jam in the middle

Preheat oven 350 degrees. Line cookie sheet with parchment paper and set aside. In a bowl add oat flour, ground almonds, tapioca flour, sea salt and mix well. In a smaller bowl combine coconut oil and maple syrup. Add wet ingredients to dry until well mixed, make sure they are not too wet or too dry.  Add a little water if too dry or a little tapioca if too wet. Roll into to balls in the palm of your hand and place them on the cookie sheet. Using your thumb or the back of a measuring spoon, place a dent in the middle of cookie for filling with the jam. Fill the cookies with ½ tsp or more of the blackberry jam and bake for 20 minutes or until browned.

Sugar Free Blackberry Jam

1½ cup blackberries

6-8 pitted dates

1 tsp lemon juice


Jam in the pot

More jam

Wash and sort the blackberries, place in a blender with the dates and lemon juice process until smooth. Transfer to a small saucepan and simmer for 20 minutes until thicken.