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Posted by on Dec 20, 2012 in cookies, dairy free, dessert, gluten free, Holidays, homemade for the holiday, paleo, Valentines day, vegan | 13 comments

Jam Filled Shortbread Cookies | Grain-Free & Vegan

 

 

cookie11copyAward-Winning Delicate Grain-Free, Nut-Free and Vegan Shortbread Cookies filled with homemade jam

These little cut-out sandwich cookies are so pretty and perfect for gifting to your friends and family. They taste a lot like the shortbread cookies I remember from my childhood. This is the final recipe in my Homemade For The Holidays series. Bring on the Holidays!

This recipe makes quite a large batch of dough, but in considering that each cookie needs to have a top and bottom, it works out. I filled the cookies with homemade maple sweetened Blueberry Jam and my Award Winning Ground Cherry Jam; both worked perfectly. Although not pictured here, I was also making Chocolate Orange Truffles yesterday and I put some of that filling in-between the cookies. It was also amazing and deserves to be mentioned.

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Once the cookies were sandwiched, I threw some unsweetened coconut flakes in my magic bullet and ground them up really fine. I then sprinkled that on top instead of icing sugar.

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P.S. Guess What! This cookie Recipe won first place at my local Fall Fair in the Gluten Free Cookie Category. That means I was up against Butter(dairy) and Refined Sugar, and STILL won! woohoo! You must make these cookies :)

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Jam Filled Shortbread Cookies

Ingredients

1/2 cup Coconut Oil

1 tsp. vanilla

1/2 cup Coconut Palm Sugar

3/4 cup ground Raw Sunflower Seeds

1/2 cup Coconut Flour

1/2 cup Tapioca Flour

1-2 tbsp. dairy-free milk

Instructions

In a stand mixer with paddle attachment cream the coconut oil, vanilla and sugar.

Add the sunflower seeds, coconut and tapioca flour, mix until a crumbly mixture forms

Add milk 1 tbsp. at a time until the mixture comes together as a ball of dough.

Set the dough in the fridge to set until it is easier to work with (30-60minutes)

Preheat oven to 325F

Line a cookie sheet with parchment paper.

Roll out the dough between 2 piece of parchment paper to about 1/4 thick.

Cut out your cookie shapes, and place on the prepared baking sheet.

Bake for about 6 minutes depending on thickness of cookies.

Allow the cookie to cool and fill them with jam. Sprinkle with ground coconut or sugar.

makes about 2 dozen

 

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13 Comments

  1. do you think almond flour would work instead of ground sunflour seeds? can’t wait to try these!

  2. I started following you on Facebook a little over a week ago after discovering you via your guest post on Paleo Parents. I was SO excited to see a workable substitution for almond flour! We eat nuts, but my daughter’s school has a strict nut-free policy, and it’s nice to be able to send a Paleo treat in her lunch from time to time. I think these cookies will be “Santa’s” treat this year. :)

  3. I already follow and subscribe! Thanks for the giveaway and recipe! :) Merry Christmas!

  4. I now follow you on Twitter.

  5. I just started receiving your emails, and the jam-filled shortbread cookies is the first recipe I’ve seen. I can’t wait to try these out, they remind me of the Linzer cookies my aunt in Germany used to make and ship to us when I was a little girl. Thanks!

  6. I just subscribed via Google Reader! These look great, I’ll have to try them for our annual Christmas dessert party!

  7. try sprinkling powdered sugar on the top cookie before assembling on the jam covered

    • Does it help in some way to do it first? I would think the less you handle them after sprinkling the better. I also used ground coconut, as my recipes avoid refined sugars.

  8. I aleady follow you on facebook. These look wonderful!

  9. Tried this recipe and the cookies just melted into blobs and into each other. What did I do wrong? I followed the directions completely.

    • Sara, that stinks! I have not had that issue. They are typically crisp yet delicate you have to be gentle taking them off the pan. Maybe too much milk? maybe not long enough in the fridge.

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