you can never go wrong with a classic. and these gf shortbread cookies are just that! paid with an easy, healthy and delicious chia seed jam...you have the perfect bite!
this gluten-free shortbread cookies recipe is meant to be inventive and fun. while these cookies are a classic, especially during the holiday season...
that doesn't mean you can't enjoy them however you please. whether you want to have the gf shortbread cookies plain, or with the jam...that is totally up to you!
my favorite way to eat these cookies is by making a little sandwich and having plenty of the chia seed jam in between two shortbread cookies...absolutely DELICIOUS.
ingredients used in this recipe
frequently asked questions
the short answer is no. they should have a crumbly texture but not completely hard. there is a slight softness to these shortbread cookies. the crumbly texture will lead to the shortbread melting in your mouth.
i use slightly softened butter in this shortbread recipe to make it easier to work with. you can use refrigerated cold butter but it will take longer for the dough to come together
you don't want to overwork the dough as that will give them a chewier texture rather than a crumble.
completely unnecessary for this recipe and can be skipped
butter and sugar. a match made in heaven!
- peppermint white chocolate brookies
- gluten-free pumpkin snickerdoodles
- s'mores cookie recipe, easy and gluten-free
if you try this recipe, please consider leaving a rating + comment at the end of this blog post!
gf shortbread cookies with a chia seed jam
- ½ cup salted butter softened
- ⅓ cup granulated sugar
- 1 egg yolk room temperature
- 1 tsp vanilla extract
- ¼ tsp sea salt
- 1 cup + 2 tbsp, gluten-free flour
chia seed jam
- 2 cups frozen berries
- 2 tbsp chia seeds
- 1 tbsp maple syrup (use 2 tbsp for a sweeter jam)
chia seed jam
- add all of the chia seed jam ingredients into one pot and put on the stovetop over medium heat. Stir all of the ingredients together
- once the fruit starts to soften, lower the heat to a simmer and continuously stir
- as you continuously stir, the fruit breaks down and starts to thicken. The chia seeds will also create a gelatin texture
- once the fruit is cooked down and the mixture is a consistency of a jam, remove from heat and pour into a mason jar. let cool before using with the cookies
- cream together the butter and sugar using a hand mixer. add in the egg yolk and vanilla extract, mix until combined
- add in the salt and flour, fold into the batter until fully combined
- let the batter chill in the fridge for thirty minutes. preheat the oven to 350 degrees F, then roll the dough out and use cookie cutters. place each cookie about 2 inches apart on a baking tray lined with parchment paper.
- bake the cookies for 10 minutes
- let the cookies cool for 10+ minutes and by now the jam should be fully chilled as well
- create cookie sandwiches using the jam or just take a knife and spread the jam right on the cookie to enjoy! a match made in heaven.