Jam Filled Shortbread Cookies

These cookies are so delicious and filled with homemade raspberry-chia jam!


  • 2 cups flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup sugar
  • 3/4 cup vegan butter, softened
  • 2 tbsp plant-based milk
  • 1 tsp vanilla extract
  • powdered sugar for rolling

Raspberry-Chia Jam:

  • 1 cup frozen raspberries
  • 2 tbsp agave syrup
  • 4 tbsp chia seeds
  • Pinch of salt


  1. Beat the butter & sugar, until light & fluffy. Add almond milk, vanilla extract & baking soda combine well.
  2. Add flour and salt and combine until dough is formed. Roll into a large ball & cover & put in the fridge for 15-20 minutes.
  3. Heat the oven to 170c (350f). Line a baking sheet with parchment paper.
  4. Lightly flour your surface. Roll dough out and cut out each cookie with glass or cookie cutter. For half of the cookies, use a small heart cookie cutter to make a window in the middle. Transfer the cookies to lined baking sheet.
  5. Bake for 11 minutes, let them cool before adding jam.
  6. Jam: In a small saucepan, heat the raspberries over medium heat. Bring to a gentle boil, simmer until the berries soften about 2-3 minutes.
  7. Using a fork mash the berries lightly, leaving some pieces. Stir in the syrup, chia seeds and salt. Cook on low for another 1-2 minutes. The jam will thicken more when cooled.
  8. Remove from heat and let cool.

Guest Blogger Anniina Kotiranta

My name is Anniina Kotiranta, I came up with Anniina’skitchen because I wanted to show everything what vegan food can be and share my tips & recipes with you! See all recipes by Anniina

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