Vegan Strawberry Jam Cookies
Servings: 12 Cookies
Calories: 134kcal
Fancy holiday Strawberry Jam Cookies made easy with shaping tips. These almond flour cookies are buttery, chewy, vegan, and gluten-free. No-chill, easy-bake cookies.
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Ingredients
Cookie dough
- 1 ¼ cups fine almond flour firmly packed, 175 grams
- 3 tablespoons vegan butter 42 grams
- 4 tablespoons raw cane sugar 60 grams
- ⅛ teaspoon sea salt
- 1 tablespoon aquafaba strained from a can of chickpeas
- ½ teaspoon pure almond extract
Fillings to decorate
- 2 tablespoons strawberry jam
- 1 tablespoon aquafaba
- ¼ cup pecans finely chopped, 62 grams
- 2 tablespoons cinnamon sugar
Instructions
Preheat oven
- Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
Soften butter
- Place almond flour, vegan butter, raw sugar, sea salt, almond extract, and aquafaba in a bowl. Let sit while gathering strawberry jam and toppings. This will give time for the vegan butter to soften.
Prep decorations
- Finely chop nuts and mix cinnamon sugar. Place each topping in a small bowl with room to roll the cookie dough in.
- Measure out strawberry jam and aquafaba into separate small bowls. Set aside with other toppings.
Mix cookie dough
- Stir all the cookie dough ingredients together and mix well. Use hands to shape into one uniform mass.
Shape cookies
- Shape cookie dough into a six-inch-long log. I find it easiest to fashion a square log and flip it a couple of times to smooth the edges.
- Cut the log of cookie dough into one-half-inch slices. A ruler is helpful if you want very uniform cookies.
- Take a slice of cookie dough, round the edges, and lay it flat on the parchment-lined cookie sheet. Press a thumbprint in the center.
Plain jam-filled
- Spoon one-half of a teaspoon of jam into the center of the cookie. Don't overfill.
Cinnamon sugar jam-filled
- Take a slice of cookie dough, round the edges, and coat the bottom and sides with cinnamon sugar. Place it on the cookie sheet lined with parchment. Press an indentation and fill the center with one-half of a teaspoon of jam. Don't overfill.
Nut coated jam-filled
- Take a slice of cookie dough and round the edges. Use your fingers to moisten the top, bottom, and sides of the piece of dough with aquafaba. Press all sides into finely chopped nuts and lay the slice on the parchment-lined cookie sheet. Press an indentation and fill the center with one-half of a teaspoon of jam. Don't overfill.
Bake cookies
- Bake for 18 minutes or until set and the jam has bubbled. The bottoms of cooled cookies should be golden.
- Let cookies cool on the baking tray for 10 minutes and then transfer with a spatula to a wire baking rack.
Store
- Place cooled cookies in a cookie tin with a loose lid. Cookies keep well at room temperature for 5 days.
Notes
Recipe Tips
Pack almond flour firmly into measuring cups or weigh out 175 grams for each batch.
Fill each strawberry jam cookie with one-half of a teaspoon of jam. The jam will bubble out of the centers if you use too much.
Lightly coat cookies that will be dipped in nuts with aquafaba. A small amount is enough to stick nuts to the cookie dough.
Cool strawberry jam cookies for ten minutes on the baking sheet to firm before transferring them to a rack.
Variations
Jam -Use brightly colored sweet jams with a touch of tartness. Apricot, raspberry, pineapple, blackberry, guava, mango, cranberry, peach, and orange marmalade are good choices.
Chocolate or caramel - Cut chocolate bars or chewy caramel into chunks the size of one-fourth of a teaspoon.
Nuts and pretzels -Finely chop any coatings you use. Shredded coconut is fine enough as is.
Nutrition
Calories: 134kcal | Carbohydrates: 11g | Protein: 3g | Fat: 10g | Sodium: 58mg | Potassium: 14mg | Fiber: 1g | Sugar: 8g | Vitamin A: 135IU | Vitamin C: 0.3mg | Calcium: 27mg | Iron: 1mg | Magnesium: 3mg | Phosphorus: 7mg