Paleo Jammy Dodger Cookies
Delight in the wholesome charm of these Paleo Jammy Dodger Cookies—an irresistible grain-free twist on a classic treat! Made with a combination of almond and coconut flours, these buttery cookies are naturally sweetened with honey and paired with a luscious homemade strawberry chia jam. The naturally thickened jam is subtly enhanced with maple syrup and a touch of lemon juice, delivering just the right amount of fruity tang. With a crisp golden exterior and a gooey, jammy center, these cookie sandwiches are not only Paleo-friendly but also refined sugar-free and gluten-free. Perfect for an indulgent snack, teatime treat, or a kid-friendly dessert, these cookies are a delicious way to enjoy nostalgic flavors while sticking to wholesome ingredients. Ready in under an hour, they’re as simple to make as they are delightful to eat!
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Recipe Information
Ingredients
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking soda
- 0.25 teaspoon sea salt
- 0.5 cup coconut oil, melted
- 0.5 cup honey
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup strawberries, fresh or frozen
- 1 tablespoon chia seeds
- 1 teaspoon lemon juice
- 1 tablespoon maple syrup
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the almond flour, coconut flour, baking soda, and sea salt.
In a separate large bowl, mix melted coconut oil, honey, vanilla extract, and the egg until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until you form a dough.
Wrap the dough in plastic wrap and refrigerate for 10-15 minutes to firm up slightly.
Meanwhile, prepare the jam by placing strawberries in a small saucepan over medium heat. Cook until they begin to break down, about 5 minutes.
Mash strawberries with a fork or potato masher, then stir in chia seeds, lemon juice, and maple syrup. Cook for another 2-3 minutes until slightly thickened. Remove from heat and let cool.
Roll out the chilled dough between two sheets of parchment paper to about 1/4-inch thick.
Use a round cookie cutter to cut out cookies and a smaller cutter to cut out centers from half of those cookies to create the tops.
Place the cookies on the prepared baking sheet and bake for 10-12 minutes, until the edges start to turn golden brown.
Remove from the oven and let them cool on a wire rack completely.
Once cool, spread a teaspoon of the homemade strawberry chia jam on the bottom half of each complete cookie. Top with the cut-out cookies to form sandwiches.
Serve your paleo Jammy Dodger cookies immediately or store in an airtight container for up to 4 days.
Nutrition Facts
Calories |
255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 153 mg | 7% | |
| Total Carbohydrate | 17.5 g | 6% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 12.7 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 175 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
