Surprise your Valentine with these heart-shaped vegan Jammie Dodgers and they’ll love you forever. They are heavenly sweet, tart, buttery soft and adorable.
Tomorrow is Valentine’s Day, and nothing says I love you, like homemade raspberry jam, sandwiched between two buttery soft & sweet heart-shaped cookies.
These Jammie Dodgers are irresistible and will make anyone’s heart skip a beat. Alright, that might have been a little cheesy, but these cookies are really damn delicious!
This post is going up a little last-minute, but you won’t need to buy much to make these Jammie Dodgers for your Valentine. You might even have everything in your kitchen now.
You’ll just need raspberries, all-purpose flour, sugar, vegan butter, plant-based milk, baking powder, vanilla extract, almond extract, salt & powdered sugar. Easy-peasy!
For the big day, I’ll be making my Vegan Fettuccine Alfredo and another batch of these cookies to show my family how much I love them. They’ll be expressing their love back by doing the dishes, while I take a bath and sip on some bubbly. 😉
Jammie Dodgers are basically two round shortbread cookies, with a raspberry jam filling in between. The top cookie has an embossed design, and a heart cut-out to view the vibrant red jam filling.
For many years, these cookies were accidentally vegan, but now the ingredient list contains milk protein. Such a shame!
These adorable cookies have been around in the United Kingdom for almost 50 years, and they’ve remained quite popular between kids and adults alike. They are named after Roger the Dodger, a character from The Beano Comics. I’m guessing they added the jammie part, because of the jam center.
I love making a homemade vegan version of a popular sweet treat. I get to control the ingredients that go into the mix, and this results in a fresh-tasting and less processed recipe. Less is definitely more.
These homemade Jammie Dodgers aren’t overly sweet, and they have a perfect balance of tart from the raspberry jam. They have a buttery and tender crumb that is melt-in-your-mouth delicious! Go ahead, dust on some white powdered sugar to take things to another level.
I love using fresh Raspberry Chia Jam for these cookies. It tastes so fresh, sweet and the color is vibrant and beautiful. It literally takes 5 minutes to make, and it’s much cheaper than the store-bought varieties, too. I highly recommend making it yourself – it will not disappoint.
This jam is so easy to make. Just heat up a cup of fresh or frozen raspberries, until they start to soften and break down. Mash them up, and add pure maple syrup, fresh lemon juice, vanilla extract, chia seeds and a pinch of sea salt. The chia seeds will swell, and the jam will start to thicken. Set aside to cool, and you’ll have the tastiest jam in no time.
If you have leftover jam, store in an air-tight container, and it will last in the fridge for about a week. Most likely you’ll devour it before then. I always have a fresh batch in the fridge, and I make it every few days. We use it on toast, crackers, pancakes, hot cereal, homemade coconut yogurt and almond butter and jam sandwiches. It’s a healthy addiction!
If you make these Jammie Dodgers, I’d love to hear from you. Leave a comment below and let me know what you think. It would really make my day. You can also follow me on Instagram and share your creation with me, Just tag me @veganhuggs and hashtag #veganhuggs.
Have a Happy Valentine’s Day friends!
In a small saucepan, heat the raspberries over medium heat. Bring to a gentle boil, than reduce heat and gently simmer until the berries soften and break apart, about 2-3 minutes. Stir frequently.
Using a fork or potato masher, mash the berries lightly, leaving some pieces. Stir in the maple syrup, lemon juice, vanilla, chia seeds and salt. Cook on low for another 1-2 minutes. The jam will thicken up more when cooled.
Remove from heat and let cool.
Heat the oven to 350°F
Line a large baking sheet with parchment paper.
In a medium bowl, whisk flour, salt, and baking powder, combine well.
In a separate bowl, beat the butter & sugar, until light & fluffy. Now add almond milk, vanilla extract & almond extract, combine well.
Add flour mixture slowly into the wet, & combine until dough is formed. Don't overwork the dough. If dough is too sticky, add a teaspoon of flour. If your dough is really soft, roll into a large ball & cover with cling wrap & put in the refrigerator for 15-20 minutes.
Lightly flour your work surface. Roll dough out to about 1/8 inch thick, and use a 2 1/2-inch heart-shaped cutter to cut out each cookie. For half of the cookies, use a smaller heart cookie cutter to make a window in the middle. Using a spatula, gently transfer the cookies to lined baking sheet. Space cookies about 1 inch apart on baking sheet. Scraps can be rolled out again to form more cookies.
Bake for 10-12 minutes or until lightly golden. Cool on cooling rack 10-15 minutes. *Optional: sprinkle powdered sugar on top of cookies using a mesh strainer. Store in airtight container.
*To make the hearts, I used this heart cookie cutter set
*Prep time doesn't include chilling time.
*This recipe makes about 15-16 cookies that have a diameter of about about 2 - 2 1/2 inches. *For leftover jam, pour in air-tight jar and store in fridge about 5-7 days.