Vegan Jammy Dodger Cookies
Indulge in the nostalgic charm of these irresistible Vegan Jammy Dodger Cookies, a delightful plant-based twist on the classic British sweet treat. Perfectly crumbly and buttery, these cookies are made with simple ingredients like vegan butter, almond milk, and all-purpose flour, creating a tender shortbread base. Filled with luscious raspberry jam, their signature jammy center offers the perfect blend of tart and sweet. Easy to bake in just under an hour, these cookies are ideal for afternoon tea, holiday gifting, or simply satisfying your dessert cravings. Whether you're vegan or just looking to try an egg- and dairy-free alternative, this recipe delivers all the flavor and joy of the beloved original.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 150 grams vegan butter
- 100 grams caster sugar
- 1 teaspoon vanilla extract
- 2 tablespoons almond milk
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 150 grams raspberry jam
Instructions
Preheat the oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a mixing bowl, cream the vegan butter and caster sugar together until light and fluffy using an electric mixer.
Add the vanilla extract and almond milk, and mix until well combined.
Sift the flour, baking powder, and salt into the butter mixture and stir until the dough comes together. If the dough seems too dry, add an additional tablespoon of almond milk.
Turn the dough out onto a lightly floured surface and knead gently until smooth.
Roll the dough out to about 3mm thickness and use a circular cookie cutter to cut out circles. Use a smaller cutter to cut out a hole in the center of half of the cookies.
Transfer the cookies to the prepared baking sheets and bake in the preheated oven for 10-12 minutes, or until they are just starting to turn a light golden color.
Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Once cooled, spread a teaspoon of raspberry jam onto the center of each whole cookie. Top with the cookies with the holes to form a sandwich, pressing gently to secure.
Serve immediately or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.7 g | 155% | |
| Saturated Fat | 75.4 g | 377% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2040 mg | 89% | |
| Total Carbohydrate | 378.2 g | 138% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 178.2 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 85 mg | 7% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 289 mg | 6% | |
*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.
