Jam-Filled Bite-Size Vegan Cookies

jam filled vegan cookies

These homemade jam-filled vegan cookies are comforting delights that come in the perfect size: bite-size! They are great for an afternoon snack with tea or a light dessert.

Fresh, homemade cookies giving off their alluring aroma are a comforting delight, especially when it starts to get nippy outside on cool summer evenings. Jam-filled bite-size cookies are an old-fashioned Christmas delicacy, but they can also be great as light summer desserts. With a rich, buttery, and nutty shortbread base and a soft and warm jam filling, they’re set to impress no matter the occasion! Don’t be fooled by how intricate these vegan cookies look, though; they’re easy to make and only contain a few ingredients. Given how tiny they are, you won’t be able to eat just one!


Ingredients for Jam-Filled Bite Size Vegan Cookies

  • All-purpose flour: The flour will be slowly mixed in at the end. When measuring, spoon the flour into your cup and level it off with a knife; otherwise, you’ll end up with dense cookies. For a gluten-free option, use King Arthur Measure for Measure Flour — I have tested these cookies using this gluten-free flour, and they come out really good!
  • Almond milk: Any plant-based milk will work — soy, cashew, oat, rice, you name it!
  • Granulated sugar: Subbing coconut or date sugar will also provide a slight crunch to the cookies.
  • Salt: Salt actually balances the sweetness of the sugar.
  • Raspberry jam: Fill your cookies with any flavor jam (strawberry, blackberry, blueberry) or another filling of your choice (suggestions below). I actually have a great recipe for homemade raspberry jam!
  • Vanilla + almond extract: If you only have vanilla on hand, just use it to replace the almond extract in a 1:1 ratio.

  • Vegan butter: This will give off a rich and buttery taste. Slightly soften your butter by letting it sit for 30-60 minutes at room temperature, but make sure it doesn’t melt!

Jam Cookies Vegan Jam-Filled Bite Size Vegan Cookies


For these cookies I love to use raspberry jam, but you can use other jam flavors such as strawberry, blueberry, blackberry, apricot, fig, and more! When making one batch of these cookies, you can even alternate the filling flavors so you get an assortment of different kinds with varying colors. In addition to jams, some other ideas for fillings could be:chocolate, peanut butter, almond butter, and vegan frosting. If you were looking to skip the filling, you could forgo pressing the dot in the center of your cookie and just eat the shortbread base on its own. Drizzle it with a chocolate sauce instead!

  • Course: Dessert
  • Cuisine: American
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Allergens: Tree Nuts
  • Servings: 24 cookies


  • 2 cups all-purpose flour (or King Arthur Measure for Measure Flour for a gluten-free version)
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 3/4 cup vegan butter (slightly softened)
  • 2 tablespoons almond milk (or any plant-based milk, avoid rice milk)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/3 cup raspberry jam


  1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Set aside.

  2. In a medium bowl, whisk the flour and salt together to combine well. 

  3. Add the softened vegan butter to the bowl of a stand mixer fitted with a paddle attachment (or use a large stainless steel bowl with a hand mixer), then beat on medium until creamy (about 30 seconds).

  4. Add the sugar and beat on medium until incorporated (about 30-60 seconds).

  5. Now add the vanilla and almond extract and mix on medium until combined (about 30 seconds).

  6. Turn to low speed and gradually add the flour and mix until just combined and the dough starts to form (about 30-60 seconds).

  7. Now add the 2 tablespoons of almond milk and mix on low to combine.

  8. Using a half tablespoon measuring spoon, scoop the dough and roll into smooth balls.

  9. Make indentations by using the back of a 1/4 teaspoon (or your index finger), pressing down gently about halfway in (not too far or the jam will come out the bottom!). Some cracks are normal and you can gently smooth them with your fingers, or just leave them there.

  10. Add 1/4 teaspoon of jam (or whatever filling you're using) to the hole in the center of each cookie.

  11. Bake in the oven until barely lightly golden (about 13-15 minutes). Baking too long will make them crispy, so carefully check the bottom of any cookie before removing.

  12. Remove the cookies from the oven and let them cool on the baking sheet for 5-10 minutes before transferring them to a cooling rack for another 10 minutes.

Bon appétit!


At Veggiecurean, we love creating recipes for easy-to-make cookies that are full of aroma and flavor. Take a look at our other cookie recipes:


Holiday desserts are absolutely delicious, but they are often laden with eggs, butter, and milk. These days, with all the dairy and egg alternatives, it’s easy to find substitutes that will help make your vegan desserts taste just as good as the traditional ones! The ingredients I generally use are coconut milk and oil, flaxseed, chia seed, vegan butter, nut-based milk, aquafaba…the list goes on and on. While they’re perfect for any occasion throughout the year, these vegan dessert recipes won’t let you down come holiday season: