Who says vegans can't have fun (or dessert)? Try this delish vegan shortbread with raspberry jam kissed with Summer Berry Sweet Dip Mix.
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 350° F (175° C).
- In a bowl, combine flour, coconut, flax seeds, baking soda, spice, and salt.
- In a separate larger bowl, whisk together oil, maple syrup, vanilla, and almond extract.
- Add flour mixture and combine until dough comes together.
- Spoon approximately 2 tbsp of dough onto a Sheet Pan lined with a Sheet Pan Liner, leaving 1⁄2” between cookies. Press your thumb into the middle of each cookie. Fill each dent with jam, about 1 1⁄2 tsp per cookie.
- Bake for 18–20 minutes, until bottoms brown lightly. Sprinkle with Summer Berry Sweet Dip Mix, and once slightly cooled, gently move them to a cooling rack.
Per serving (1 cookie): Calories 140, Fat 6 g (Saturated 4.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 110 mg, Carbohydrate 18 g (Fibre 2 g, Sugars 6 g), Protein 2 g.
30 min
13 cookies
$0.70/serving
30 min13 cookies$0.70/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 350° F (175° C).
- In a bowl, combine flour, coconut, flax seeds, baking soda, spice, and salt.
- In a separate larger bowl, whisk together oil, maple syrup, vanilla, and almond extract.
- Add flour mixture and combine until dough comes together.
- Spoon approximately 2 tbsp of dough onto a Sheet Pan lined with a Sheet Pan Liner, leaving 1⁄2” between cookies. Press your thumb into the middle of each cookie. Fill each dent with jam, about 1 1⁄2 tsp per cookie.
- Bake for 18–20 minutes, until bottoms brown lightly. Sprinkle with Summer Berry Sweet Dip Mix, and once slightly cooled, gently move them to a cooling rack.
Per serving (1 cookie): Calories 140, Fat 6 g (Saturated 4.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 110 mg, Carbohydrate 18 g (Fibre 2 g, Sugars 6 g), Protein 2 g.
