Vegan Coconut Shortbread Cookies
- 4/3 cup all-purpose flour
- 1/2 cup brown sugar
- 8 tbsp coconut oil
- 1/2 tsp salt
- 1/2 tsp baking powder
- 2 tsp vanilla extract
- 1 whole lemon
Strawberry / Blueberry Chia Jam
- 1 cup strawberries
- 1 cup blueberries
- 4 tbsp chia seeds
- 8 tbsp water
- 4 tbsp agave syrup (2 tbsp per jam type)
Preparing the Cookie Dough
Using a mixer, cream the coconut oil and sugar together. Add the vanilla extract, lemon juice from the whole lemon, salt, and baking powder. Lastly, slow mix in the flour. Cover and chill the dough in the fridge for 30 minutes to an hour.
Making the Chia Jam
First, mix the chia seeds and water together. Let it sit for 5 minutes until the texture becomes jelly-like. In a food processor, add half of the chia seed mixture and the strawberries. Blend until it is a smooth consistency. Then, reduce the mixture in a low-medium pan and add the agave syrup. Repeat the steps with the blueberries. Let it cool.
Side Note: For the strawberry jam, I added several drops of red food coloring because its red color dulled during reduction.
Baking the Cookies
Preheat the oven to 350 F.
Roll pieces of the dough into a small sphere, and use the thumb to make a dent in the middle. Add the prepared chia jam to the dent.
Once the oven is ready, place the cookies on a tray lined with parchment paper, and bake for 15 minutes (or until it is golden brown). Let the cookies cool, then eat them! Awww yeeuhhhh.
You can use leftover blueberry and strawberry chia jam on toast, pancakes, etc. 😉