EGGLESS STRAWBERRY JAM COOKIES| GLUTEN-FREE, EASY!
These bite sized delightful treats will steal your heart! Filled with preservative free strawberry jam, these gluten-free, eggless melt-in-your-mouth cookies are perfect for a mid-day snack or tea-time with friends and family.
Ingredients
Dry Mix Ingredients
- 100 gm Sorghum flour Certified gluten-free, organic
- 50 gm Almond Flour Certified gluten-free
- 50 gm Roasted Chickpea flour Certified gluten-free
- ¼ tsp salt
- ¼ tsp Baking Powder
Wet Mix Ingredients
- 113 gm Unsalted Butter (½ cup/ 1 stick)
- 28.3 gm Cream Cheese (1 oz)
- 1 tsp Vanilla Extract
- 130 gm Granulated White Sugar
Topping
- ¾ cup Strawberry Jam Store bought or home made
- 1 tbsp Powdered Sugar
Optional
- 1-2 tbsp Milk
Instructions
Dry Mixture
- In a mixing bowl, sieve together the flours, baking powder and salt , discard the impurities and set aside. Pic#1
Wet Mixture
- In another bowl, cream together softened butter (microwaved for 10 seconds in straight out of the refrigerator), cream cheese and granulated white sugar using a hand mixer or a stand mixer on medium setting. Pic#2,3
- Mix until the mixture becomes lighter in color and fluffy. Add in Vanilla extract and beat for another 30 seconds. Pic#4
The dough
- Fold in the flour mixture into the butter sugar mix in 3-4 batches (pic#5). Mix one batch in then add the next, making sure the flour mix is incorporated well. If needed add 1-2 tbsp of milk if it is difficult to bring the dough together.
- Using your hand, bring together the dough making sure there is no dry flour left and there are no lumps in the dough. Cover the dough with plastic wrap and refrigerate for 20-30 minutes. Pic#6,7
- Take out the jam from the refrigerator to bring it to room temperature.
Baking
- Preheat oven at 350 deg F. Take out the dough from the refrigerator, apply some butter on your palms. Take a small portion of the dough and roll it into a ball about 1 inch in diameter, flatten it and place it on a baking tray lined with parchment paper/ silicon mat. Pic#8
- Press down a teaspoon measure in the center, or you can use your thumb Pic#9. Place the dough balls onto the parchment paper about an inch apart. Bake in the oven for about 10 minutes. Do not turn off the oven as we'll put the cookies back in.
Adding Jam
- After 10 minutes, the cookies start rising, take out the cookies and add about 1/2 tsp jam in the center gently pressing down with the teaspoon measure.
- Repeat the process for all the cookies and then bake for another 6-8 minutes. If you prefer a chewy texture and lighter shade you can turn off the oven after 5 minutes.
- After the oven is turned off, let the cookies remain for another 2-3 minutes.
Finishing touch
- The cookies are very fragile, so transfer the cookies onto a wire rack along with their parchment paper. Once cool, sprinkle some powdered sugar on them and enjoy with your favorite tea/coffee.