Vegan Swedish Hallongrottor Cookies - Healthier Gluten Free Style
A healthy version of a favourite Swedish shortbread/thumbprint cookie
Ingredients
- 160 g almond flour 400 ml
- 18 g coconut flour 50 ml
- 1 tsp baking powder
- 130 g softened vegan butter or regular. I used lightly salted
- 1 ½ tsp pure vanilla extract
- 100 g coconut sugar or white granulated sugar if you want a whiter cookie
- Homemade raspberry chia jam* or store bought
Instructions
- Preheat oven to 200 degrees Celsius.
- Mix flours and baking powder together in a bowl, and set aside.
- Cream butter and sugar in another bowl. Mix in vanilla. Once well combined add the dry ingredients to the wet ingredients and mix gently until combined.
- Prepare two baking sheets. Roll the dough into about 20 balls and place on the baking sheets. Slightly flatten the cookies and make a heart shaped indent in each cookie (or a circular dent if you are short on time or energy!). Fill with jam.
- Bake the cookies in the oven about 10 minutes until they are golden and slightly crispy on the outside (but soft on the inside!). Let cool. Enjoy!
Notes
*You can use either homemade or store bought raspberry jam. I like to make my own jam with chia seeds so I can control the sugar content and avoid yucky preservatives. To make jam I simply heat about two cups frozen raspberries on the stove and mash them once they're warm and soft. Then I mix in a few tablespoons chia seeds, and you can add a bit of sweetener too if desired. Store in a sealed jar in the fridge for about 1 week.