Orange Poppy Seed Vegan Shortbread

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021

Ingredients

1/2 cup +2 tablespoons vegan butter (I used Miyoko)
1/4 cup coconut sugar
3 tablespoons maple syrup
1 teaspoon vanilla extract
1 and 1/3 cups gluten-free flour mix
1/4 teaspoon salt 
Flavor
1 tablespoon grated orange zest
1 tablespoon poppy or chia seeds
1/2 cup apricot or orange jam 

Makes 20 cookies

Find the ingredients & tools to make this recipe:

Instructions

1.  Preheat oven to 350ºF/180ºC. Prepare 2 cookie sheets lined with parchment paper or sprayed with coconut oil.
2.  In a large bowl beat butter, coconut sugar, maple syrup and vanilla until creamy. Fold in flour, salt, orange zest and poppy seeds.
3.  Pinch off 2-tablespoons of dough at a time and form balls with your hands. Place balls in freezer for 15 minutes.
4.  Place chilled cookie balls onto baking sheets and press down to flatten into small rounds about ½ inch (1,5 cm) thick. Make approximately 20 cookies total - 2 inches (5 cm) diameter, spaced 1 inch (2,5 cm) apart.
5.  With your thumb make a center hole in each cookie and scoop orange or apricot jam into each cookie.
6.  Bake 14 minutes. Rotate pans halfway through baking to assure even cooking. The cookies will brown and be firm on the outside and soft on the inside.

Photos by Milkshake Creative

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