Vegan strawberry-filled cookies

Name: Vegan strawberry-filled cookies
Total time: 210 min
Yield: For 20 units
Ingredients: 300 gr. wheat flour; 170 gr. date syrup; 30 ml. soy milk; 1/2 vanilla bean; 100 ml. extra virgin olive oil (mild flavor); 4 tablespoons strawberry jam; icing sugar (optional, for decorating)

210 minTotal time

MediumDifficulty

For 20 unitsAmount

Plus 2 hours 30 minutes of chilling

Besides standing out for their delicate, eye-catching look, these cookies are irresistible to the palate thanks to the combination of the soft, vanilla-scented cookie, lightly dusted with powdered sugar, and the caramelized freshness of the strawberry jam.

Another notable feature of these cookies is that no sugar is used to make the dough; instead, we sweeten them with date syrup, a natural, healthy and nutritious sweetener that lets us use less sugar overall in the recipe.

Categories

Sweets and Desserts

For 20 units

Measurement system

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Step 1
In a bowl, sift the flour, then add the oil and mix with your hands until you get a smooth dough.
Step 2
Next, score the vanilla bean lightly along its length with a knife and, using the tip of the knife, scrape out the vanilla seeds and add them to the bowl. Also add the date syrup and soy milk and knead for 5 minutes, until the ingredients are well combined.
Step 3
After this time, cover the bowl with a plate and put it in the fridge for 1 hour and 30 minutes.

Step 4
After this time, remove the dough from the refrigerator. Place parchment paper on a flat work surface, dust it lightly with flour and place the dough on it. Using a floured rolling pin, roll out the dough evenly to a maximum thickness of approximately 4 mm. Cover it with parchment paper, transfer it to a baking sheet and return it to the refrigerator for another hour.
Step 5
After this time, preheat the oven to 175 °C. Meanwhile, remove the dough from the refrigerator, transfer it from the baking sheet to the work surface, uncover it, and line the baking sheet with parchment paper. Using a cookie cutter with a floured edge, cut out the desired shapes. For half of the cookies, make a hole in the center using an apple corer, also with a floured edge. As you cut them out, place them on the baking sheet.
Step 6
Gather the dough left over from cutting the cookies, roll it out again with the rolling pin and cut it the same way as before. When all the cookies are ready, put the tray in the oven and bake for 8 minutes, until lightly golden, taking care that they do not burn.
Step 7
While the cookies bake, put the jam in a bowl and give it a quick, gentle blend with a hand blender to break up any lumps. When it has a uniform texture, transfer it to a squeeze bottle to fill the cookies later.
Step 8
When the cookies are lightly golden, take the tray out of the oven, let them cool and, when they are lukewarm, put a little jam in the center of each whole cookie and a small dot at each end. Sprinkle a little powdered sugar over the cookies with a hole and, very carefully, place them on top of the jam-filled cookies, making sure they fit snugly. When all the cookies are assembled, serve.