Heart-Shaped Vegan Jammie Dodgers
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.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Raspberry Chia Jam
- 1 cup raspberries (fresh or frozen)
- 2 teaspoons fresh lemon juice
- 2 tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
- 1 1/2 tablespoons chia seeds
- 1/8 teaspoon sea salt
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup sugar
- 3/4 cup vegan butter, softened
- 2 tablespoons almond milk or any plant-based milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- *Optional: powdered sugar for sprinkling (about 1-2 tablespoons)
Raspberry Chia Jam
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.
Serving: 1Cookie | Calories: 157kcal | Carbohydrates: 21g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 162mg | Potassium: 53mg | Fiber: 1g | Sugar: 12g | Vitamin A: 405IU | Vitamin C: 2.2mg | Calcium: 22mg | Iron: 0.9mg