Gluten-Free Shortbread Cookies with Jam are the ultimate treat. The soft and crumbly shortbread pairs perfectly with the slightly tart chia seed jam.
Gluten Free Shortbread Cookies
- 1/2 cup salted butter, softened
- 1/3 cup granulated sugar
- 1 egg yolk, room temperature
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1 1/8 cup 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.
Gluten Free Shortbread 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
Enjoy!