These easy cookies are a great alternative to the store bought version. You could use any jam you like, but I find fig and raspberry is a great and easy option.
1/4 cup all purpose flour* if you have a wheat allergy, just sub in 1/4 of a gluten-free flour blend you like
1/4 gluten-free 1:1 flour blend
1/4 cup coconut flour (almond flour would also work if you are almond-safe)
1/4 tsp salt
Combine dry ingredients and set aside.
6 tbsp vegan butter or coconut oil
1 tbsp apple cider vinegar or coconut vinegar if you can find it
1/2 tsp vanilla extract
3 tablespoons non-dairy milk
1/2 cup of jam of your choice (we used a fig/raspberry combo but any jam with a bit of "body" would be delicious, or even coconut spread would be amazing)
Cut vegan butter into the dry ingredients with a pastry cutter or fork until the mixture resembles breadcrumbs
Add the rest of the wet ingredients (not the jam!) and mix until the dough forms
Rest the dough in the fridge for about twenty minutes
Divide the dough into equal parts, rolling each half into a small rectangle, about 1/4 inch thick.
Spread 1/2 your jam on the middle of each rectangle
Using the parchment paper gently fold the sides of the dough over the jam layer into a log shape, rolling it so the seam is on the underside of the log. If it cracks, you can gently squeeze together the edges to repair.
Chill for about two hours.
Preheat oven to 350F
Cut logs into preferred cookie size-- around 6-8 per side.
Bake until the edges turn a little golden, about 14 minutes.