Healthy Shortbread Jam Cookies
Nothing says Christmas like COOKIES! That’s why I LOVE these naturally sweetened shortbread jam sandwich cookies. I wouldn’t necessarily call them ‘healthy cookies’ (that would imply they provide nutrition), but they are healthier and refined sugar free! Cookies are obviously a treat and we should indulge responsibly, baby too.
These festive looking cookies are a classic and a personal favourite. What makes these cookies different is the super easy homemade raspberry chia jam. So, I guess they do have some nutrition from the chia seeds… ok, lets call them healthy cookies then!
Of course nothing is as flavorful and moist as fresh Irish butter. I like to use Dunnes Stores Everyday Savers line of products, especially when I am making multiple batches of cookies as gifts. It really saves a lot of money this time of year. I will say, the quality of your cookie ingredients will make a huge difference in the freshness and flavour of your bakes cookies. Especially your butter and flour.
All of my kiddos love making these cookies because of the fun little cookie cutters we use to make the cookie tops. I like these little cookies cutters, they are inexpensive and work great. If you’re really inspired, you can try this totally cool cutter (Christmas present for me maybe?) BONUS: the mini shapes can be baked as a cute little garnish for platters, cake toppers, or just with a cup of tea or coffee! Or you can use them like Oscar and create a little Christmas village out of cookies 🙂
Dunnes Stores made this beautiful healthier Christmas cookie recipe possible!
Check out these cookie recipes too:
Healthy Shortbread Jam Cookies
Ingredients
Method
- Pre-heat oven to 180ºC. (350F)
- Add the flour and butter to a bowl and use your fingers to rub them together until it resembles fine breadcrumbs.
- Add the maple syrup and mix until it forms into a dough.
- Add the dough to a well floured surface and using a rolling pin, roll until the pastry is about 5mm thick.
- Cut out 16 cookies, then take half of them and cut smaller shapes out of the middle. Knead, then roll out the remaining pastry and repeat until he pastry is completely used up.
- Place the cookies on a baking tray and bake for 20 minutes until they are golden in colour. Remove from the oven and leave to cool fully.
- To make the raspberry chia jam, wash the raspberries, then place into a small pot. Turn the heat to medium, the water from washing is enough without adding any more. When the raspberries start to break up, use a fork to mash, then remove from the heat.
- Add the chia seeds, stir well, then leave to cool fully.
- To serve the cookies, spoon a teaspoon of jam to the bottom cookie, then add the cut out top and press lightly down.
- Store in an airtight container in the fridge for 1 week.
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Recipe Notes & Tips
Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.
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