Home > Feature

RECIPE: Vegan jam-filled cookies

Crush your cookie cravings with these jam-filled vegan cookies

When you start getting into the heavy build stage of training, it is common to feel hungry all of the time. Instead of choosing an unhealthy treat to reward yourself for the hard work, try one of these healthy cookies from my favourite recipe. These cookies will satisfy any cookie monster while providing a bunch of nutrients from wholesome ingredients.

Related: RECIPE: Power Breakfast Cookie

These cookies could moonlight as a hiking snack or breakfast. They have enough texture to be somewhat filling, and the ingredients add up to a healthy muffin crossed with a bowl of oatmeal. They offer lots of healthy nutrition with whole grains, nuts, and just a hint of sweetness. They do have vegetable oil, but the almond meal and processed nuts keep the amount of oil required to give these cookies great texture to a minimum. I used barley flour in this recipe, but whole wheat or spelt flours are good substitutions. 

Mel’s Rad Cookies – Vegan Jamprint Cookies

The other great thing about these cookies is that you make them in the bowl of a food processor. If you don’t have a food processor, you can grind up the nuts in a blender and then mix everything else in a bowl.

Mel’s Vegan Jamprint Cookies


  • 3 cups barley flour
  • 1 cup oat flour
  • 1 cup almond flour
  • 1 cup walnuts or pecans crushed in a food processor (I like them almost to flour, but you should practice seeing what texture you like)
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup canola oil
  • 1 cup maple syrup
  • Any jam (no more than a few tablespoons)


  1. Mix all of the above in a bowl (I use my hands, it is easier).
  2. Form into balls. Try a golf ball size to start, and you can decide how big you like these cookies to be. It depends on the ratio of crispy outside to dense delicious inside you like best. Using a teaspoon, press the top of each ball to create a “thumbprint” which will act as a well to collect your jam of choice in.
  3. Fill these top indents with jam. Or don’t.
  4. Bake for 18-20 minutes at 350F until golden brown not black on the bottom.

Melanie McQuaid is a three-time XTERRA and two-time ITU Cross Triathlon World Champion, professional triathlete, and coach at MelRad Multisport www.melrad.com