Jam Filled Shortbread Cookies

These cookies are so delicious and filled with homemade raspberry-chia jam! Recipe by Anniina.


  • 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 vegan butter and sugar, until light and fluffy. Add the almond milk, vanilla extract and baking soda, combine well.
  2. Add flour and salt and combine until dough is formed. Roll into a large ball and cover and 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. For the 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.
  9. Spread the jam onto the base cookie, then top with the heart cookie.

Find Anniina on Instagram @anniinaskitchen

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