Recipe: Gluten Free Chocolate Jam Cookies

Gluten Free Chocolate Jam Cookies

As the Centre’s (unofficial and self-appointed) taste-tester for gluten free menu items, I can say with confidence that our team’s g-free game is on point. Exhibit A: our Gluten Free Chocolate Jam Cookies.

I have a love-hate relationship with gluten free cookies. When I see one, I think, awesome – I can eat this. Unfortunately, and more often than not, this is followed up with, good lord – do I have to eat this? Let’s face it, a lot of the time they are either a crumbly mess or hard as a rock.

Not so with our pastry team’s Gluten Free Chocolate Jam Cookie, which celebrates the classic, decadent combination of jam and chocolate, and pairs it with a cookie that’s light in texture. The other great thing about this treat? While they’re easy to bake at home, their presentation is beautiful — meaning you are sure to impress guests!


  • 200 grams sugar
  • 400 grams butter (cold and cut into cubes)
  • 1 egg
  • 600 grams Bob’s Red Mill all purpose gluten free flour
  • 250 grams melting chocolate (Merkens is recommended)


  • Mix sugar and butter together until mixed.  Do not over mix as the intent is to keep the butter cold.
  • Add egg and vanilla.
  • Add flour and mix until dough comes together.
  • Roll out dough. Cut into 2-inch rounds and bake at 350 degrees until edges become golden brown.
  • When cookies have cooled, pipe desired jam on top (Hero jam is recommended; do not use jam that is too runny). Let the jam skin over and dry out for one day, uncovered.
  • Melt chocolate using a double boiler. Dip cookies in chocolate and decorate as desired.
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