Jam Print Cookies

Happy National Cookie Day!

Cookies have always been an important part of our family’s holiday traditions. I don’t remember helping out in the kitchen as a young child, but I have a lot of fond memories of making Crinkle Cookies with my dad each year to put out for Santa.

I don’t make cookies often these days, as I’ve found having cookies at home results in me eating far too many! But during the holidays, when I have others to share with, I dust off my cookie tray and get baking. Check out my go-to recipe for Jam Print Cookies below.

Enjoy your cookies, and remember to share with friends and family! To quote Cookie Monster (who I’m sure would love these Jam Print Cookies): “Speak softly and carry big cookie. Big enough to share with a good friend.”

Jam Print Cookies


  • 1-1/3 cup whole wheat flour
  • ½ c crushed walnuts (or sub hemp seeds for a nut-free version)
  • 3 T sugar
  • 1 t baking powder
  • ¼ t cinnamon
  • ¼ t salt
  • ¼ c pure maple syrup
  • 2 T brown rice syrup
  • 1 t vanilla extract
  • ¼ t almond extract
  • ¼ c canola oil
  • 3-4 T Blue Owl Preserves Low Sugar Jam (whichever flavor you are feeling!)


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. Combine flour, walnuts, sugar, baking powder, cinnamon and salt in a bowl and stir to combine.
  3. In a separate bowl, combine syrups. Add extracts and oil, stirring to combine. Add wet ingredients to dry and stir until just well mixed.
  4. Spoon batter onto baking sheet. Make an indentation in the center of each cookie and fill with a small spoonful of jam.
  5. Bake for 14 minutes, or until slightly golden around the edges. Let cook for 1-2 minutes before moving to a cooling rack.

Did you try this recipe? Send us a pic on Instagram @blueowlpreserves!