Gluten-Free Swedish Jam Cookies
Gluten-Free Swedish Jam Cookies Recipe are refined sugar-free and potato flour. It is a classic old-world, easy, sweet, and tart treat.
Servings 32 cookies
Calories 62kcal
Equipment
Ingredients
Prepping the Jam
- 1/2 cup homemade or store-bought jam
- 2 tbsp water
- 1 tbsp maple sugar
Making the Jam Cookies
- 200 grams butter
- 1/2 cup monk fruit sweetener
- 3/4 cup cassava
- 1/2 cup potato flour (Swan)
- 1 tsp powdered Vanilla Monk Fruit Sugar
- 3/4 tsp baking powder
- 1/2 cup Raspberry Jam or store-bought Prepped Jam From Above
Instructions
Prepping the Jam
- First place all the ingredients into a pan over medium heat.1/2 cup homemade or store-bought jam, 2 tbsp water, 1 tbsp maple sugar
- Cook for 5 - 10 minutes until it is a thick mass.
- Remove from the heat and allow to cool before adding to the cookies.
- This will prevent the jam from bleeding onto the cookies.
Making the Jam Cookies
- First, preheat oven to 325 F.
- Secondly, grease cookie sheets.
- Next cream the butter.200 grams butter
- Mix in monk fruit sweetener to the butter and cream together.1/2 cup monk fruit sweetener
- In a separate bowl combine, cassava flour, potato flour, Vanilla Monk Fruit Sweetener, baking powder, and stir until combined.3/4 cup cassava, 1/2 cup potato flour (Swan), 1 tsp powdered Vanilla Monk Fruit Sugar, 3/4 tsp baking powder
- Finally, add in 1/2 the flour mixture to the butter mixture and blend until combined.
- Add remaining flour to the butter mixture until thoroughly combined together.
- Knead dough until combined.
- Separate dough into three balls.
- Roll each ball into a long log and wrap it into a piece of wax paper.
- Next, refrigerate for several hours.
- After 2 hours remove logs from the fridge and slice the dough into coins.
- Lastly, make a thumbprint by carefully pressing your thumb or finger into the dough to make a well for the jam.
- Add a 1/4 teaspoon jam to each cookie.1/2 cup Raspberry Jam or store-bought
- Place cookies onto greased cookie sheet.
- Finally, bake 15-20 minutes.
- Remove cookies from oven and allow to cool
- Allow to cool slightly and remove from cookie sheet.
- Store in an airtight container for up to one month or freeze to eat later. If they last that long
Notes
| Nutrition Facts | |
|---|---|
| Servings 32.0 | |
| Amount Per Serving | |
| Calories 62 | |
| % Daily Value * | |
| Total Fat 4 g | 6 % |
| Saturated Fat 3 g | 13 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 11 mg | 4 % |
| Sodium 42 mg | 2 % |
| Potassium 48 mg | 1 % |
| Total Carbohydrate 6 g | 2 % |
| Dietary Fiber 0 g | 1 % |
| Sugars 0 g | |
| Protein 0 g | 0 % |
| Vitamin A | 3 % |
| Vitamin C | 0 % |
| Calcium | 1 % |
| Iron | 3 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
Serving: 32g | Calories: 62kcal | Carbohydrates: 5g