Vegan Jam Cookies

Cookies make the world a better place. Today Jordy Poggi share with us a Vegan Cookies Recipe… delicious, tasty, savory, yummy!

You know that coldish breeze you can feel towards the end of the summer? Well, it already makes me want to have biscuits and tea! Even though I love the vibes of the Summer I still like the Autumn. Autumn shows us how beautiful it is to let things so, like the trees do with the leaves. We come toward an introspective mood, while the summer is about going out, enjoying the beach and the sun shining. I love the autumn for its sense of melancholy seems to strike my need for sadness. There is poetry in the dying of the year and mystery as well. That mystery that is also part of the beautiful essence of creativity. It was that kind of energy that gave me the input to create these amazing cookies and today I wanna show you how to make them at home. The recipe is really easy, they do not have any dairy nor animal derivates in it so they are suitable even to lactose intolerants or vegans. There we go:

For about 6 servings


300 g all-porpouse flour

150 g non -hydrogenated vegan butter

150 g powdered coconut sugar (use a blender)

1 Tbsp planbased yoghurt (non sweetened)

2 Tbsp unsweetened applesauce

1 pinch salt

jam of your choice


Preheat the oven at 180 C. Using a mixer, work sugar and butter together till well incorporated and then add flour. Let it to mix till a crumbly compoun forms. At this stage add the yoghurt and the applesauce, you will start to see the dough gets silky and workable. If the texture is still too crumbly then add more yoghurt time by time.

Take out the dough and wrap it in cling film and place in the fridge for at least 30 minutes.

Now take it back and quickly roll it out to 5 mm thick. Using a heart-shaped cookie cutter take out the base, then cut out the same amount of hearts but this time you need to leave only the edge cutting out the center as well with a smaller size cutter. Now place the ‘edge’ on top of the base and place on the baking paper.

Cook the cookies for about 15 minutes and every other 2 or 3 minutes check the color. If they start to get brownish then they are ready, otherwise give another few minutes.

Take the cookies out and let them to cool down. Now slrinkle some powdered sugar on top and fill them with your favorite jam. I lersonally used strawberry and apricot which are absolutely my favorite ones!

Here we are and your cookies are ready to be served and eaten the way you prefer! Keep in mind the can be stored in an airtight container for no more than 5 days.

These cookies are beautiful for any special event, for example when you head over to a friend. Let’s surprise them with this amazing gift!


Jordy Poggi Autore

Since I was young I approached to a plant-based diet for healty reasons, realizing soon that what we eat can really make a difference. Being aware of this, I started a personal research by attending nutrition courses, and being passionated about the art of cooking, i decided to move to London to work in the best raw vegan restaurants of the city. After a few years, I came back to Italy to raise awareness there by spreading healthy eating and lifestyle knowledge, organising and taking part in events and meetings.

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