Strawberry Shortbread Cookie Dough Jam Sandwiches
Mouths we’re open WIDE for these cookie dough sandwiches over the holiday weekend. After being tasked to bring a dessert to the local neighborhood 4th party, I had to go BIG. Also, the party host's favorite dessert, a sweet, older lady whose name happens to be Cooky, is cookie dough! So I had to make sure to impress her ;)
Inspired by the cookie dough recipe we made for friends as a simple dessert the day before, I decided to add in thin shortbread cookies for a crunch and strawberry compote to make it all stick together into one big cookie dough sandwich.
By the end of the party, I had to get Cooky’s feedback on the cookie dough sandwiches. She simply said, “I had TWO!”
Success!
The real story behind these feeding photos is the men won a washer’s tournament versus the ladies. The bet? Losers had to grab desserts and feed the winners. In the end, we all had our mouths wide open for these
How To Make Strawberry Shortbread Cookie Dough Jam Sandwiches
Strawberry Shortbread Cookie Dough Jam Sandwiches
Ingredients
- 1 cup almond flour
- 2/3 cup coconut flour (sub all-purpose flour)
- 2 Tbsp coconut sugar
- 3 Tbsp mashed banana
- 3 Tbsp coconut milk
- 3 Tbsp maple syrup
- 1/2 cup chopped strawberries
- 1 tsp vanilla extract
- 1 cup almond flour
- 3 Tbsp butter softened (I subbed applesauce and banana when I ran out of butter for a second batch!)
- 3 Tbsp confectioners sugar
- 1/8 tsp salt
- 1/2 tsp vanilla extract
- Makes about 16 cookies
- 2 pounds fresh strawberry, halved
- 1 Tbsp Chia seeds
- 2 Tbsp maple syrup
- Sprinkle of coconut sugar (optional)
- Juice and zest of 1/2 lemon
- 4 Tbsp Water
- * You'll have plenty of leftover jam
Instructions
- Add everything together in a large mixing bowl, mix and enjoy!
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or prepare an ungreased cookie sheet.
- Mix all of the ingredients in a small bowl until a cohesive dough forms.
- Scoop 1" balls of dough onto the prepared baking sheet. Arrange the balls of dough about 1 1/2" to 2" apart.
- Use a fork to flatten each cookie to about 1/8" thick, making a crosshatch design.
- * (I made my cookies super thin for a crisper texture to go with the chewy cookie dough. If you prefer thicker cookies, make them ¼” thick instead)
- Add sliced strawberries, maple syrup, lemon juice and coconut sugar to a medium-sized saucepan over medium-high heat. Bring to a boil or until the fruit starts to break down and bubble. Add water as needed. (5 - 10 minutes) Use a spatula or fork to mash strawberries to desired consistency. Let cool and then stir in lemon zest. Enjoy right away or add to a sealed mason jar or container and refrigerate up to 1 week or freeze for up to 3 months.
- Take one cookie and carefully spread about a Tbsp worth of dough into it. (I found this to work best by using my hands)
- Make a small thumbprint in the dough and then add in your jam
- Take another cookie to complete the cookie dough sandwich
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