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Cashew Jam Drop Biscuits (GF, WF, DF)

With a shortbread feel and a cookie shape, these dairy-free delights are perfect for an after-dinner sweet with tea or coffee. These cookies also travel well in an airtight container for holiday traveling or dairy-free gifts.

Makes about 24 cookies


  • 2 cups oat or spelt flour (or gluten-free flour)
  • 1 cup finely ground cashews
  • 1/2 cup honey
  • 1/3 cup canola oil, olive oil or nut-based oil
  • Fruit preserves or jam of choice


  1. Heat oven to 170ºC.
  2. In a medium-sized mixing bowl, combine the flour, ground cashews and salt.
  3. In a small bowl, whisk the oil and honey until well combined.
  4. Fold the wet ingredients into the dry until the mixture forms a dough that just holds together. (Dough should be drier than that of most cookie doughs but should not crumble.)
  5. Form into 2 inch balls and flatten slightly, making a small well in the center of the cookie with a teaspoon. Fill with jam or preserves of choice.
  6. Bake for 15-20 minutes, or until cookies are golden brown.


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