Gluten free vegan jammie dodgers

IMG_2159You know how it is, especially being British, some days you just want a biscuit with your tea. But having a gluten/dairy allergy can make that pretty difficult, so I wanted to re-create my favourite biscuit: ‘the Jammie Dodger.’

Although Jammie Dodgers are usually strawberry jam, in aid of it being blackberry season I decided to use blackberry chia seed jam instead.

These little beauties came out so much better than anticipated, especially as shortbread can be a difficult dough to work with. But I’m really pleased with the results and they taste amazing! If your a biscuit lover liked you need to give these a go!


  • 2 1/4 cups of gluten free flour blend
  • 1/2 cup of coconut oil
  • 1/2 small banana
  • 1/4 tsp of vanilla extract
  • pinch of sea salt
  • 1/3 of agave
  • blackberry chia seed jam – recipe available here


  1. Pre heat the oven to 180 degrees.
  2. In a food processor, blend the coconut oil, banana and agave until creamy.
  3. Transfer this mixture to a mixing bowl, add in the vanilla extract, pinch of salt and sieve the gluten free flour. Then mix together with a wooden spoon.
  4. The mixture should be dry not sticky, but if too dry add some more agave.
  5. Now for the fun part, use your hands and combine together to form a dough. Kneed the dough for a minute in the mixing bowl.
  6. Spread a sheet of baking paper on a flat surface, place the dough on the baking paper then place another sheet of baking paper over the top. Use a rolling pin to roll the dough about an inch thick.
  7. Use a cookie cutter to cut out circles, then use a smaller cutter to cut the middle of one of the biscuits.
  8. Place the biscuit with the hole on top of the biscuit without a hole and fill with your jam. Repeat this until you have used all of the dough.
  9. Place on a baking tray and in the oven for 15 minutes
  10. Take the biscuits out and leave to rest on a cooling rack to harden the biscuits.
  11. Makes about 8 large biscuits.
  12. Enjoy as a perfect afternoon snack.   IMG_2015

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