Orange Poppy Seed Vegan Shortbread
In the word of Megan – ” Shortbread with orange jam is simply heavenly! The buttery, crumbly cookie combined with sweet, tart jam is the perfect combination to make your tongue sing. Now imagine biting into this delicious combination and it’s actually heart-healthy… By using vegan butter with zero cholesterol, gluten-free flour with coconut sugar, and maple syrup as sweeteners, you can create yummy shortbread cookies that are secretly healthy. This recipe is made in just one bowl in no time. “
Servings Prep Time
10kids 30min
Cook Time Passive Time
14min 50min
Servings Prep Time
10kids 30min
Cook Time Passive Time
14min 50min
Ingredients
Dry and Wet
Flavor
Instructions
  1. Preheat oven to 350ºF/180ºC. Prepare 2 cookie sheets lined with parchment paper or sprayed with coconut oil.
  2. Make 20 cookies
Recipe Notes

1. Take a Large Bowl.
2. In a large bowl beat butter, coconut sugar, maple syrup and vanilla until creamy.
Fold in flour, salt, orange zest, and poppy seeds.
3. Pinch off 2-tablespoons of dough at a time and form balls with your hands.
Place balls in the freezer for 15 minutes.
4. Place chilled cookie balls onto baking sheets and press down to flatten into small rounds about ½ inch (1,5 cm) thick.
Make approximately 20 cookies total – 2 inches (5 cm) diameter, spaced 1 inch (2,5 cm) apart.
5. With your thumb make a center hole in each cookie and scoop orange or apricot jam into each cookie.
6. Bake 14 minutes. Rotate pans halfway through baking to assure even cooking.
The cookies will brown and be firm on the outside and soft on the inside.