These healthy jam drops combine walnuts, coconut and your favourite jam to make a cute cookie reminiscent of a Louise slice. Another one from 'Gluten-Free & Vegan for the Whole Family' by Jennifer Katzinger (Sasquatch Books, 2015).

Make about 18
2 c walnuts halves
1/2 tsp salt
1 c dates
1/4 c water
1 tsp vanilla extract
1 c desiccated or shredded coconut
strawberry or raspberry jam or any other favourite

Preheat oven to 175C. Line a baking tray with baking paper. In a food processor blitz the walnuts until they become a coarse crumb. Transfer to a mixing bowl. Put the dates, water and vanilla in the food processor and blitz until smooth. Add the date mixture to the walnut, then stir in coconut until well combined.
Roll tablespoons of the dough in your palm then place on the baking tray. Make an indentation in each one with your thumb. Put a 1/2 tsp of jam in each centre. Bake until golden, 12-15 min, rotating the tray halfway through baking.
Let cookies rest on the tray for 5 minutes then transfer to a wire rack to cool completely.
Keep in an airtight container in the fridge for up to 5 days.