Hey. Good morning. How are you today?
It’s the middle of the week, halfway to the weekend!!!
The other day, I made a batch of my cookie dough that can be rolled out. I shared with you all my recipe for Linzer Tarts.
Today I want to share with you how to make Blueberry Sandwich Cookies. I always loved the jelly sandwich cookies from the bakery box. These are my tribute to those little babies.













Blueberry Sandwich Cookies
- 2 cups oat flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 cup shortening
- 3 Tbsp coconut sugar
- 1 egg
- 1 tsp vanilla
- 1/2 cup blueberry jelly
- 2/3 cup chocolate chunks
- 1 Tbsp coconut oil
Preheat the oven to 350’F. Line a cookie sheet with parchment paper or a silpat.
Mix the dry ingredients in a small bowl, set aside.
Cream the shortening and sugar together. Add in egg and vanilla.
Pour the dry over the wet, fold to combine, then tip out onto a clean counter. Knead the dough by hand until you have a smooth ball.
Roll out the dough between 2 silpat mats or parchment paper. (I use chopsticks as a guide for thickness 😉.)
Cut out your cookies, and lay on the prepared cookie sheet.
Bake in the oven 8-10 minutes, rotating the pan halfway through.
Cool completely on the cookie sheet.
Melt the chocolate and coconut oil together.
Once the cookies are cooled, dollop about 1 tsp jelly on a cookie. Top with a second cookie, and dip in melted chocolate. I like to use a brush to get the chocolate evenly spread on the cookies.
Cool in the refrigerator 4-6 hours before serving.
Enjoy!
These Blueberry Sandwich Cookies are so good. I think they are even better the next day! You can use any jelly you like, if blueberry is not your favorite.
What flavor will you use? Leave us a comment below or tag us on Instagram @Anges_Table. We love to hear from you!