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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 180C (350F).
Mix together the dry ingredients in a large bowl.
Mix the flax or chia with the water and set aside.
Beat the vegan butter and sugar together until creamy, then add the flax or chia mixture and vanilla. Add the wet mixture to the dry and combine until a dough forms. If it's too dry, add a bit of water.
Roll the dough between two sheets of parchment paper sprinkled with flour. Chill the rolled dough in the freezer for 15 minutes or in the fridge for 30 minutes.
Use a heart cookie cutter to cut out hearts, then use a tiny heart cutter to cut out the center of half of the cookies.
Chill the cookies for 15 minutes in the fridge and bake for 7-11 minutes until lightly golden.
Let the cookies cool. Sprinkle the powdered sugar over the cut-out cookies.
Spread about 1 teaspoon of jam on each whole cookie and top with a cut-out cookie. Repeat with the remaining cookies.
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For the lightest color, use ground white chia.
If the dough is too dry, add a bit of water to help it come together.
Can I use a different type of jam?
Yes, you can use raspberry, strawberry, or any other flavor you prefer.
How do I store these cookies?
Store them in an airtight container at room temperature for up to a week.
Can I make these cookies gluten-free?
You can try using a gluten-free flour blend, but the texture may vary.
What can I use instead of vegan butter?
You can use coconut oil as a substitute, but it may alter the flavor slightly.
How do I prevent the dough from sticking?
Roll the dough between parchment paper and sprinkle with flour to prevent sticking.
