Almond Butter & Jelly Stuffed Shortbread CookiesIf you are like me, then shortbread cookies are a MUST MAKE in December! My favorites growing up were jam filled shortbread cookies called Swedish Jam Cuts.
This year I was struck by divine inspiration - why not fill a shortbread cookie with jam AND my Claire's Goodness almond butter??!!! Definitely a winning combination ;)
My Claire's Goodness Almond Butter & Jelly Stuffed Shortbread Cookies are gluten free, grain free, and vegan, but just as delightfully delicious as any traditional shortbread cookie. They make a festive contribution to any holiday gathering, or the perfect treat for a cozy day in.
It's hard to stop at just one ;)
Prep Time: 10 minutes
Bake Time: 8 minutes
Makes: 8 cookies
Paleo, Gluten Free, Vegan
- 3 Tbsp Coconut Oil (soft or melted)
- 2 Tbsp Pure Maple Syrup (dark)
- 1/4 Cup Coconut Flour
- 1 Tbsp Almond Flour
- 1/2 Tbsp Chia Seed
- 1/4 Tsp Vanilla
- 1/8 Tsp Sea Salt
- 2 Tbsp Claire's Goodness Almond Butter
- 2 Tbsp Jelly (I use Trader Joe's Organic Reduced Sugar Preserves)
Preheat Oven to 350. Combine shortbread ingredients and mix until smooth. Press dough onto parchment paper lined baking sheet to form rectangle log 1/2 inch thick. Use your thumb to create a trough down the middle of the log. Make sure not to press all the way to the bottom so the cookies will not fall apart.
Use a spoon to evenly spread Claire's Goodness almond butter along bottom of trough, then spread jelly on top of it. Use your finger to swirl together if desired. Place in oven and bake 6-8 minutes, until edges are golden brown.
Cool cookie bar then drizzle top with extra Claire's Goodness almond butter if desired. Cut into 8 cookies.
Serving Size: 1 Cookie
Saturated Fat: 5.9g
Added Sugar: 5g