I’m so excited to share this recipe with you, it’s one of my recent favourites!
For those who aren’t familiar with Jammie Dodgers, as you can probably tell from these photos, they are essentially a Linzer style cookie with a funny name.
You may remember that I’ve posted a recipe for Vegan Jammie Dodgers before, so this is a “healthified” version of those.
Gluten-free, sugar-free and paleo-friendly! For the jam centre, you can use any jam you like but I suggest my recipe for Sugar-Free Strawberry Jam which is SO easy to make and tastes delicious with these biscuits.
If you enjoyed this recipe, let me know in the comments, leave a rating and tag #WallflowerKitchen on instagram so I can share your creations in my stories!
- 200 g / 2 cups ground almonds, almond flour
- 1 tbsp arrowroot powder or tapioca flour
- A pinch of salt
- 1/2 tsp bicarbonate of soda
- 60 ml / 1/4 cup olive oil or coconut oil
- 60 ml / 1/4 cup maple syrup
- 1 tsp vanilla extract
- Sugar-free strawberry jam
- Preheat the oven to 170c. / 340f. and line a baking sheet with greaseproof paper.
- Make the dough by mixing together all the ingredients (except the jam, of course) in a food processor or in a stand mixer until it balls together.
- If it's too soft, leave it in the fridge for 20 minutes to firm up.
- Roll the dough out to about 1/2 cm thickness. Use your cookie cutter to cut out the shapes. One half of the dough should be shaped with a cut out centre, to let the jam peek through!
- Arrange them onto a baking tray and bake for 10-12 minutes. You may need to keep an eye on the oven and turn the tray around to make sure it bakes evenly and doesn't brown too much. Don't let it burn!
- Leave to cool on a cooling rack before adding the jam centre.
- Dollop a teaspoon of the jam onto one side of the cookie and sandwich together with another cookie half. Press down until the jam just peeks through the centre.
- Best kept refrigerated. Keeps for up to 4 days. Enjoy!