These jam drop cookies (or jammy thumbprint cookies depending on where you're from) are our latest obsession! They're also super easy to make thanks to our organic Anzac Cookie mix.

Simply mix it up, roll the dough into balls, make a thumbprint in the middle of each and fill with your favourite jam (we love fresh raspberry chia jam).

Bake until golden and enjoy!

See our how to reel here: watch video

Jam Drop Cookies

Makes: 8 large or 16 small cookies
Prep time: 15 minutes  Cook time: 16-18 minutes

1 Halo & Swoon Anzac Cookie mix

1/4 cup (60g) plant milk, at room temperature

1/3 cup (70g) coconut oil, melted 

1/2 cup raspberry jam 

Preheat oven to 170°C fan bake and line a baking tray.

Pour Cookie mix into a bowl, add milk and coconut oil, and stir until well combined.

Roll the cookie mix into balls and place on the lined tray.

Press a thumb into the centre of each ball to create a dent.

Spoon 1/2 tsp of jam into the centre of each cookie.

Bake in centre of oven for 16-18 minutes.

Cookies are ready when golden brown.

Store your cookies in an airtight container at room temperature for up to 5 days.