Strawberry Jam Shortbread Cookies

I have the ultimate sweet tooth, and I like desserts that satisfy it, not just curve it. These cookies are light and flaky, and just enough sweetness. You’d never know these were vegan AND gluten free. The best part is you can eat this dough raw, which I’ve been known to do!

You also get 2 separate recipes in today’s post! The jam I use for the cookies is homemade, and I use almost every morning on toast with peanut butter. I love it because it’s a little lower in sugar, and doesn’t have weird ingredients.

Strawberry Jam Shortbread Cookies

Makes 9  (easily double, I just don’t like having a ton of cookies around at one time) {gluten-free | vegan}

Jam:
1 1/2 cups sliced, hulled strawberries
1/2 cup toddler apple juice → I like using this because it’s diluted and doesn’t have a lot of sugar or fake sugars.
1 1/2 Tbsp no-sugar needed pectin
1/2 cup coconut sugar, or white sugar
jam jars

Cookies:
1 cup white rice flour
2 Tbsp. vegan butter, softened
2 Tbsp. coconut oil, room temp. not melted
1/4 cup sugar
1/4 tsp. baking soda
1/4 tsp. baking powder
pinch of salt
1 flax egg- 1 Tbsp. ground flax + 1 Tbsp water
1/2 tsp. vanilla extract
1/4 tsp. imitation butter extract (yes, it’s vegan!)

Jam Directions

Start by hulling and slicing your strawberries.

With a potato masher, in a bowl, mash your strawberries until desired consistency. I like for mine to have a little bit of strawberry chunks.

Combine mashed strawberries and apple juice in a saucepan, and bring to a boil. Before reaching a bowl, gradually whisk in pectin.

Once mix comes to a bowl, add in sugar and let it boil hard for 1 minute. I like to stir every 10 seconds, just to make sure it doesn’t stick.

Once done boiling for 1 minute, I laddle the jam into my jam jars and let cool at room temp for about 5-10 minutes. Then, stick it the fridge to completely cool, and form jam texture._MG_8761

Cookie Directions

Preheat oven to 350 F.

In a mixing bowl, whisk together butter, coconut oil, flax egg, and sugar, and vanilla extract, until creamed.

Add in rice flour, baking soda, baking powder, and salt. Mix to combine.

Kneed until mix somewhat comes together. This mix is crumbly, don’t worry.

Divide dough into 1-1/2 inch balls, and flatten by pressing your thumb into the middle to create a crater for your jam. _MG_8766

Place on baking sheet, lined with parchment paper, about 2 inches apart.

Bake the cookies for about 5 minutes to kind of set.

After 5 minutes, take the cookies out and spoon 1/2-1 Tbsp of cooled jam into the middle.

Bake for 10-15 minutes until cookies reach lightly golden brown.

Allow to cool completely on baking sheet, these cookies are delicate and will fall apart while still warm._MG_8767

Enjoy!
♥ Laura

 

 

 

 

3 thoughts on “Strawberry Jam Shortbread Cookies

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