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Valentine Jam & Coconut Sandwich Cookies

Course Dessert
Servings 17 single cookies
Calories 81kcal

Ingredients

  • 100 g shredded coconut
  • 60 g hazelnuts
  • 60 g sunflower seeds
  • 1 organic egg
  • 1 tbsp Butter or coconut oil, melted
  • 1 tsp ground vanilla or beans from 1 pod
  • 2 tbsp coconut sugar or honey
  • ½ tsp ground cardamom
  • A pinch of sea salt

Berry jam Makes 1 jar / 1 cup

  • 300 g mixed forrest berries, frozen are just fine
  • 3 tbsp coconut sugar or honey
  • 1 tsp ground vanilla
  • Juice from 1/2 lemon
  • 2 tbsp water
  • 2 tsp chia seeds

Instructions

  • Make the jam ahead. Combine all ingredients for the jam in a pot. Bring to a boil, reduce to a simmer and cook for approximately 10 minutes. Blend or mash the berries. When cooled a bit add chia seeds and stir. Pour the jam into a jar and store in the fridge.
  • Roast the hazelnuts in a medium hot pan. Rub of the skin with a kitchen cloth and place them in a blender or food processor along with the sunflower seeds and blend until ground.
  • Roast the shredded coconut until golden. Combine all ingredients in a bowl, let it rest for 15 min until the coconut has soaked up some of the oil and egg, and the dough is more firm.
  • Preheat oven to  300 °F/ 150 °C (no fan).  Roll the dough into small balls and gently press them flat onto a lined baking sheet, shape up the edges a bit if needed. Bake the cookies for about 15 min until golden. Transfer to a rack and let them cool completely.
  • Add a tsp of jam on half of the cookies and top with a clean one. Serve them straight away :)

Notes

Nutrition

Calories: 81kcal | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 21mg | Potassium: 69mg | Fiber: 1g | Sugar: 3g | Vitamin A: 23IU | Vitamin C: 0.3mg | Calcium: 11mg | Iron: 1mg