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Almond Jammy Heart Cookies

Almond Jammy Heart Cookies

These are the perfect Valentinw's treat to make with the little people, that won't send everyone round the sugar bend. They taste so good they don't need to be saved up for Valentine's.

  • ½ Cup Butter/ Coconut Oil
  • ½ Cup Maple Syrup
  • 1 Cup Ground Almonds
  • 1 Cup Rice Flour
  • ½ Cup Shredded/Desiccated Coconut unsweetened
  • ¼ tsp almond extract
  • Approx ¼ Cup Raspberry or Strawberry Jam (See my Chia berry Jam recipe)
Makes approx 14

Melt the butter or oil in a small pan with the maple syrup. Leave to cool slightly. Combine the rice flour, ground almonds and shredded coconut in a mixing bowl and pour over the liquid mixture.

Add a pinch of sea salt and the almond extract.

Combine thoroughly, it will seem quite wet and sticky but have faith! Using cling film or parchment paper, place the dough in the middle, on a rolling surface, and cover with another layer of film, rollout to approx 5mm thick.

Cut out rounds with a cookie cutter, and make small heart shapes in half of them. Be careful they may seem bendy and fragile now. Bake on a lined sheet for 8-10 minutes at 180 until turning golden.


Cool on a wire rack when they will crisp up nicely. Teaspoon a little jam on the heartless cookies spreading around the centre evenly. Then cover with a heart holed one, creating a sandwich of almond jamminess.


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