Experience the delightful blend of flavors with this strawberry chia jam shortbread cookie recipe. This easy-to-follow recipe combines buttery gluten-free shortbread with homemade, nutrient -rich strawberry chia jam, creating the perfect balance of sweet and tart.
Dive into the world of healthier baking with my latest creation – these incredibly delicious Strawberry Chia Jam Shortbread Cookies! Made with the goodness of almond flour, these cookies are not just irresistibly delicious but also gluten-free. This post is brought to you by Bob’s Red Mill.
For this recipe I have swapped traditional flour with Bob’s Super-Fine Almond Flour elevating these cookies to a whole new level of nutty, rich flavor and texture. Almond flour not only makes them gluten-free but also adds a deliciously moist crumb, making each bite a delightful experience. Perfect for those looking for a healthier twist without compromising on taste. Bake these beauties and fall in love with the unique charm of almond flour!
Here is how:
1. To prepare the jam, simmer strawberries with maple syrup and water over low heat until strawberries are soft. Puree with an immersion blender until completely smooth. Stir in chia seeds, mix well and let sit for about 20-30 minutes.
2. Preheat oven to 300F and prepare 2 cookie sheets with parchment paper.
3. In a bowl mix all dry ingredients. In a small separate bowl whisk the egg with maple syrup.
4. Add to dry ingredients and combine into a sticky dough with your hands. If too sticky add tapioca flour.
5. On a floured surface roll out dough to 3mm thickness. Cut out cookies with a preferred linzer cookie cutter and place on the cookie sheet. Bake for about 10 minutes in the oven.
6. Take cookies out of the oven and let them cool down for about 15 minutes. Repeat process until dough is gone.
7. Assemble cookies with chia seed jam and enjoy.
I love to enjoy these with a cup of tea or as a dessert after a cozy meal. They are great for gatherings or as a Valentines gift for your loved ones. Add more fun valentine’s treats from down below to create a fun gift bag:
Healthy Valentine Treats
Almond Butter Hearts
Chocolate Hazelnut Truffles
Red Wine Dark Chocolate Truffles
I’d love to hear how it turns out for you, so please leave a comment below or share your creations with me on social media and tag @delight.fuel
Happy Baking!
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Strawberry Jam Shortbread Cookies
Experdience the delightful blend of flavors with this strawberry chia jam shortbread cookie recipe. This easy-to-follow recipe combines buttery gluten-free shorbread with homemade, nutrient -rich strawberry chia jam, creating the perfect balance of sweet and tart.
Ingredients
- 1/2 cup (60g) oat flour (sub with brown rice flour)
- 1/3 cup (50g) brown rice flour
- 2 cups (200g) almond flour
- 1/4 cup (30g) tapioca flour
- 1/3 cup (50g) golden coconut sugar
- 2 tbsp (50g) maple syrup
- 1 tsp baking powder
- 1 egg
strawberry chia jam
- 1 carton of fresh strawberries
- 2 tbsp white chia seeds
- 1-2 tbsp maple syrup
- 1/4 cup water
Instructions
1. To prepare the jam, simmer strawberries with maple syrup and water over low heat until strawberries are soft. Puree with an immersion blender until completely smooth. Stir in chia seeds, mix well and let sit for about 20-30 minutes.
2. Preheat oven to 300F and prepare 2 cookie sheets with parchment paper.
3. In a bowl mix all dry ingredients. In a small separate bowl whisk the egg with maple syrup.
4. Add to dry ingredients and combine into a sticky dough with your hands. If too sticky add tapioca flour.
5. On a floured surface roll out dough to 3mm thickness. Cut out cookies with a preferred linzer cookie cutter and place on the cookie sheet. Bake for about 10 minutes in the oven.
6. Take cookies out of the oven and let them cool down for about 15 minutes. Repeat process until dough is gone.
7. Assemble cookies with chia seed jam and enjoy.