Learn how to make these delicious vegan flourless sorrel cookies, they are a Caribbean spin on traditional sugar cookies. These cut out cookies are rolled out thinly, topped with sorrel jam, sandwiched between 2 cookies.

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Calling all cookies lovers! Here is a cookie recipe with a Caribbean twist. Sorrel cookies are my spin on those delicious looking sugar cookies that are in abundance during the festive season.

They are really simple to make using a similar method that I used to make these Sugar Cookies and my Pistachio Cookies that were posted on the blog last year.

Sometimes it's nice to switch things up from black cake to cookies instead. All you will need are 2 cookie cutters of different sizes.

A crinkled cookie cutter and a small star cookie cutter (this works best). One works as the base and the other is like a stencil for the jam in the middle.

Speaking of jam, this isn't just any ordinary jam, I used the pulp from the sorrel drink, you know the sorrel reduction to make the jam.

Reasons to make this recipe

It's a great festive treat
Simple and easy to make
A vegan friendly cookie
A great way to use up the leftovers from your sorrel drink
Fun to make with children

The steps

Place the almond flour, powdered sugar, coconut flour, nutmeg, cinnamon, vanilla and pink salt in the mixing bowl on a stand mixer with a paddle attachment or using a hand mixer.
Start to add the butter and continue to mix until large clumps have formed.
Scoop out the mixture and use your hands to make a dough ball. Make sure the dough isn't sticky, if it is then add a bit more almond flour and re-form the dough ball.
Saran wrap (cling film) the dough and leave to firm up in the freezer for up to 30 minutes -1 hour.
Preheat the oven to 325f/160c and line a baking sheet with parchment paper.
Place a sheet of parchment paper on a flat surface and remove the dough from the refrigerator, unwrap it and place in the centre of the parchment paper.
Place another piece of parchment paper on top of the dough.

Steps 5-8 cutting out the cookies and spreading the jam

Use a rolling pin to roll the dough flat (about ¼ inch) (you want the dough to be on the thinner side but not too thin) then use a cutter to cut out the cookies in the shape that you desire (you may need a pallet knife or egg spatula to lift the cookies)
Repeat the above steps and re-roll any scraps of leftover dough in between the parchment paper and shape.
Cut out the centre of half on the cookies which you have formed.
Place the cut out cookies about 1 inch apart on the lined baking sheet/tray
Bake the cookies in the oven for 8-12 minutes or until the edges are lightly golden.
Once the cookies have baked place them on a cooling rack to completely cool down.
Once cooled, use a teaspoon to spread some of the sorrel jam on top of the cookie that doesn't have the middle cut out.
Place the cut out cookie on top and repeat the previous step.
Dust with powdered sugar and enjoy!

Notes and tips

Make sure the sugar that you are using is powdered. I used my Powdered Coconut Sugar recipe and used a combination of raw cane sugar and coconut sugar.
I recommend eating the cookies immediately.
Don't make the cookies too thick, you want them to be more thin than thick so you can really taste that sorrel jam.
This is the recipe you need for the Sorrel Jam.
You want your jam to be quite thick, not runny or it will slide right off the cookie.
This recipe makes about 6-8 sorrel cookies.
Be sure to chill the dough before rolling it out, chilled dough is important for firm cookie formation
I used my stand mixer to form my dough, you can use a hand held dough/pastry blender instead.

More sorrel recipes

Other festive recipes to try

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Sorrel Cookies

5 from 1 vote

Print Pin Rate

Course: Baked goods

Cuisine: Caribbean

Prep Time: 1

Cook Time: 15

Total Time: 1 15

Servings: people

Calories: 375kcal

Author: Charla

Ingredients

▢ 3¾ cups almond flour (420g)
▢ ¼ cup coconut flour (30g)
▢ 1 cup powdered coconut sugar (160g) (see the recipe notes)
▢ ½ teaspoon cinnamon (1.25g)
▢ ½ teaspoon nutmeg (1.25g)
▢ ½ teaspoon pink salt (1.25g)
▢ 1 teaspoon vanilla (5g)
▢ 1 cup dairy free butter (212g) room temperature
▢ sorrel jam (see the notes)

US Customary - Metric

Instructions

Making the cookie dough

Place the almond flour, powdered sugar, coconut flour, nutmeg, cinnamon, vanilla and pink salt in the mixing bowl on a stand mixer with a paddle attachment or using a hand mixer.
Start to add the butter and continue to mix until large clumps have formed.
Scoop out the mixture and use your hands to make a dough ball. Make sure the dough isn't sticky, if it is then add a bit more almond flour and re-form the dough ball.
Saran wrap (cling film) the dough and leave to firm up in the freezer for 30 minutes - 1 hour.

To make the cookies

Preheat the oven to 325f/160c and line a baking sheet with parchment paper.
Place a sheet of parchment paper on a flat surface and remove the dough from the refrigerator, unwrap it and place in the centre of the parchment paper.
Place another piece of parchment paper on top of the dough.
Use a rolling pin to roll the dough flat (about ¼ inch) (you want the dough to be on the thinner side but not too thin) then use a cutter to cut out the cookies in the shape that you desire (you may need a pallet knife or egg spatula to lift the cookies).
Repeat the above steps and re-roll any scraps of leftover dough in between the parchment paper and shape.
Cut out the centre of half on the cookies which you have formed.
Place the cut out cookies about 1 inch apart on the lined baking sheet/tray.
Bake the cookies in the oven for 8-12 minutes or until the edges are lightly golden.
Once the cookies have baked place them on a cooling rack to completely cool down.
Once cooled, use a spoon teaspoon to spread some of the sorrel jam on top of the cookie that doesn't have the middle cut out.
Place the cut out cookie on top and repeat the previous step.
Dust with powdered sugar and enjoy!

Notes

Make sure the sugar that you are using is powdered. I used my Powdered Coconut Sugar recipe and used a combination of raw cane sugar and coconut sugar.
I recommend eating the cookies immediately.
Don't make the cookies too thick, you want them to be more thin than thick so you can really taste that sorrel jam.
This recipe makes about 8-10 cookies.
This is the recipe you need for the Sorrel Jam.
You want your jam to be quite thick, not runny or it will slide right off the cookie.
Be sure to chill the dough before rolling it out, chilled dough is important for firm cookie formation
I used my stand mixer to form my dough, you can use a hand held dough/pastry blender instead.

Nutrition

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**Are you looking for some exclusive Caribbean recipes for Christmas? If so, don't forget to check out my seasonal e-book entitled "The Caribbean Holiday Recipe Cookbook" - Purchase your copy today**