Jam Sandwich Cookies
These jam sandwich cookies are super fun to make whether for the holidays or any time of year. They are free of gluten, dairy, and eggs.
They are low in sugar and high in protein so they make for a healthier holiday cookie. So have fun and make up a batch of these jam sandwich cookies. You can even double the batch and freeze some so when company comes you have some cookies on hand.
Ingredients
- 2 cups almond flour
- raspberry or strawberry jam – I like to use St Dalfour no sugar added jam
- 1/2 cup Earth’s Balance Organic Spread or you could use coconut oil or butter if you are okay with dairy and casein
- 3/4 cup almond butter, cashew butter or natural peanut butter
- 2-3 tbsp maple syrup or honey depending how sweet you like your cookies
- 1 tsp vanilla extract
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- pinch sea salt
Directions
- Melt buttery spread on the stove
- In a food processor place all ingredients except jam.
- Mix until mixture comes together
- Roll into small balls and place on a parchment lined cookie sheet
- Flatten with a fork
- Place a tablespoon of jam on half of the cookies
- Top the jam filled cookies with a plain cookie
- Bake 350F for 18 minutes or until done
Original Recipe by Shirley Plant
One response to “Jam Sandwich Cookies”
Leave a Reply
About Shirley
I'm Shirley Plant, nutritionist and cookbook author. My passion is helping you figure out which foods fuel your body and which ones deplete it.
Shirley's Cookbooks
Finally... Food I Can Eat!
A dietary guide and cookbook featuring tasty non vegetarian and vegetarian recipes for people with food allergies and intolerances. Recipes free of gluten, dairy, eggs, corn, wheat, nightshades, sugar and yeast.
AVAILABLE NOW FROM
Finally... Paleo Food I Can Eat!
Paleo recipes for breakfast, lunch, snacks, dinner, and dessert. Recipes free of grains, legumes, dairy, refined sugar, eggs and almonds. Plus, chapters on the mind body connection by Dr. Eva Selhub M.D and healing your body from chronic illness with Dr. Terry Wahls. M.D.
Thanks for this recipe. Do you know of any flours that could be used instead of almond? I find if I eat too much of it I get a headache although I don’t think I have an actual nut sensitivity.
Thanks,
Jana