A British favorite, now in cookie form! These Bakewell cookies are made with sweet vanilla and almond dough, filled with white chocolate chips, flaked almonds, and your choice of jam. They’re perfectly chewy, gooey, and just the right amount of sweet! Customize your cookies with any jam you like—cherry, raspberry, strawberry, or even blackberry!
These delightful Bakewell cookies are a sweet treat with a chewy texture and bursts of jam in every bite!
Bakewell Cookies
A British favorite, now in cookie form! These Bakewell cookies are made with sweet vanilla and almond dough, filled with white chocolate chips, flaked almonds, and your choice of jam. They’re perfectly chewy, gooey, and just the right amount of sweet! Customize your cookies with any jam you like—cherry, raspberry, strawberry, or even blackberry!
Ingredients
- ½ cup coconut oil softened (but not melted)
- 1 cup brown sugar
- ¼ cup non-dairy milk
- 1 cup all-purpose flour
- ¼ cup vegan vanilla protein powder
- ¼ cup almond flour
- 1 tsp baking soda
- ½ cup dairy-free white chocolate chips
- ¼ cup flaked almonds
- 5 tbsp jam of your choice
Instructions
Preheat the Oven:
- Preheat your oven to 340°F (170°C).
- Line a cookie sheet with parchment paper.
Prepare the Dough:
- In a bowl, cream together the softened coconut oil and brown sugar until smooth.
- Sift in the flour, protein powder, almond flour, and baking soda, then gently mix.
- Gradually add the non-dairy milk, mixing until the dough comes together. You may need to adjust the amount of milk depending on the protein powder you use.
Add Mix-Ins:
- Fold in the white chocolate chips, flaked almonds, and jam, mixing until evenly distributed.
Shape the Cookies:
- Scoop out 1-2 tablespoons of dough and roll into balls.
- Place the dough balls on a tray and chill in the fridge for 30 minutes.
Bake the Cookies:
- Arrange the chilled dough balls on the prepared cookie sheet.
- Bake for 8-12 minutes, or until the edges are set and the centers are still slightly soft.