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Sorrel Cookies

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.
Course Baked goods
Cuisine Caribbean
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 2 people
Calories 375kcal
Author Charla

Ingredients

  • 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)

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 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.
  • 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.

Nutrition

Calories: 375kcal | Carbohydrates: 96g | Protein: 38g | Fat: 72g | Saturated Fat: 16g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 31g | Trans Fat: 7g | Sodium: 887mg | Potassium: 20mg | Fiber: 18g | Sugar: 28g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 263mg | Iron: 9mg