these shortbread-like cookies have a hint of vanilla, and are filled with a homemade raspberry jam. i do them heart-shaped so they are appropriate for valentine’s day, among other occasions.
Valentine’s Day is right around the corner which means one thing and one thing only: all the heart-shaped stuff. I am a proponent of hearts. I love a good heart-shaped ANY. THING. I mean, just the other day, I succumbed to purchasing an insanely overpriced cheddar cheese simply because it came in a heart-shape. I mean heart-shaped cheese?!!? That’s like a holy grail for me.
Anyways, this particular recipe has nothing to do with cheese, but everything to do with heart-shaped treats for the day of lurv. These cookies were made using a rather small heart-shaped cookie cutter, but you can make them year-round into whatever shapes your heart (see what I did there) desires.
The dough for these cookies is similar to the cookie dough you’ll find in my fig newton recipe, although there’s an added hint of vanilla to go along with the raspberry jam filling.
And the raspberry jam filling: well, that is super simple and easy to whip up. Even if you don’t already have a homemade or SCD legal jam in your fridge, I have a raspberry jam recipe on my site that will take 45 minutes to prepare with very little effort (basically just letting it simmer on the stove top while you do other things in the kitchen). Find that raspberry jam recipe here.
For these cookies, I opted to add a teaspoon of coconut flour to my jam in order to thicken it ever so slightly, as I did not want my cookies to have leaky jam (at least not too much of it– a bit around the edges is always welcome). You could omit this step if your jam is already thick enough or if you just don’t care!
I used two different heart-shaped cookie cut-outs, one was small, which was the one I used for the majority of my raspberry jam sandwich cookies, and then I used an extra large one, to fill with jam and put a smaller heart-shaped cookie in the middle — like an open face cookie jam sandwich? For lack of a better of description. I leave instructions for both cookie options below, or if you desire to make these circular, you can do that too, using a tablespoon of batter for the top and bottom of cookie.
The full recipe is below, please let me know if you try making these for Valentine’s Day or any other time of year– I’d love to see how they turned out! You can tag me on IG @grainfreee with your creation.
raspberry jam sandwich cookies: ingredients
filling
- 3/4 cup of raspberry jam or preferred jam (I have a very simple raspberry jam recipe on my site here)
- 1 tsp – 2 tsp of coconut flour (in order to thicken the jam a bit, if needed)
cookies
- 2 cups of almond flour (I use Kirkland Signature brand)
- 1 egg
- 2 tbsp of honey
- 3 tbsp of grapeseed oil
- 2 scoops of collagen powder (I use Great Lakes collagen)
- 1 tsp of pure vanilla extract
raspberry jam sandwich cookies: how to
- Mix the almond flour, collagen powder, grapeseed oil, honey, vanilla extract and egg in one bowl. Combine well.
- Roll the dough into a large ball and wrap it in parchment paper. Put it in the freezer for an hour or so to harden a bit, which will make the dough easier to roll out.
- If the jam needs to be thickened, mix in 1 tsp or 2 tsp of coconut flour – start with a 1/2 tsp and add more if needed, after combining well.
- Once the dough is cold, remove one ball of dough from the freezer and roll it out – place a piece of parchment paper on top of the dough as well as underneath the dough to facilitate rolling it out without sticking.
- Once the dough is rolled out, remove the top layer of parchment paper, and begin cutting out heart shapes with a cookie cutter, or else, you can make these into circular sandwich cookies using a tablespoon, and flattening each cookie with the palm of your hand.
- Cut out heart shaped cookies, and place them on to a parchment paper-lined baking tray. Once you have the bottom cookie, begin adding a dollop of jam to each cookie and then proceed to roll out more dough, as needed, for the top cookie. Repeat this process until all the dough is done.
- For the larger heart shaped cookies, you can simply make a larger heart-shaped cookie using a knife, if your cookie cutters are not large enough. From there, place the bottom cookie onto the baking tray once again, and cover it in jam, leaving a small edge around the heart. Add a small heart-shaped cookie to the middle.
- Bake the cookies in a preheated oven at 350 for 10-13 minutes, depending on the size of your cookies. Just keep an eye around 10 minutes to avoid getting them overly brown.
- Allow to cool, and store in the fridge or freezer.
raspberry jam sandwich cookies (grain free, scd diet)
Ingredients
Filling
- 3/4 cup raspberry jam or preferred jam (I have a very simple raspberry jam recipe on my site here)
- 1-2 tsp coconut flour in order to thicken the jam a bit, if needed)
Dough
- 2 cups almond flour I use Kirkland Signature brand
- 1 egg
- 2 tbsp honey
- 3 tbsp grape seed oil
- 2 scoops collagen powder I use Great Lakes collagen
- 1 tsp pure vanilla extract
Instructions
- Mix the almond flour, collagen powder, grapeseed oil, honey, vanilla extract and egg in one bowl. Combine well.
- Roll the dough into a large ball and wrap in parchment paper. Put it in the freezer for an hour or so to harden a bit, which will make the dough easier to roll out.
- If the jam needs to be thickened, mix in 1 tsp or 2 tsp of coconut flour – start with a 1/2 tsp and add more if needed, after combining well.
- Once the dough is cold, remove one ball of dough from the freezer and roll it out – place a piece of parchment paper on top of the dough as well as underneath the dough to facilitate rolling it out without sticking.
- Once the dough is rolled out, remove the top layer of parchment paper, and begin cutting out heart shapes with a cookie cutter, or else, you can make these into circular sandwich cookies using a tablespoon, and flattening each cookie with the palm of your hand.
- Cut out heart shaped cookies, and place them on to a parchment paper-lined baking tray. Once you have the bottom cookie, begin adding a dollop of jam to each cookie and then proceed to roll out more dough, as needed, for the top cookie. Repeat this process until all the dough is done.
- For the larger heart shaped cookies, you can make a larger heart-shaped cookie using a knife, if your cookie cutters are not large enough. From there, place the bottom cookie onto the baking tray once again, and cover it in jam, leaving a small edge around the heart. Add a smaller-sized heart-shaped cookie to the middle.
- Bake the cookies in a preheated oven at 350 for 10-13 minutes, depending on the size of your cookies. Just keep an eye around 10 minutes to avoid getting them overly brown. Allow to cool, and store in the fridge or freezer.