Gluten and Dairy Free Jammy Dodgers

serves / makes 8 jammy dodgers
12 prep time
12 mins cooking time


Everyone loves a jammy dodger but not the gluten and dairy content! I’ve had a go at making a version minus the gluten and dairy.




For the cookies:

  • 225g dairy free spread
  • 150g icing sugar
  • 1 egg
  • 350g gluten free plain flour
  • 1 teaspoon xanthan gum

For the filling:

  • 3 tablespoons strawberry jam


  1. Cream the butter and icing sugar together for about two minutes, until light and fluffy
  2. Add the egg and mix until fully combined
  3. Add the flour and xanthan gum, mix to combine
  4. Place the dough in cling film and chill in the fridge for an hour or in the freezer for 10 minutes if you are short for time
  5. Dust a work surface or board with a sprinkle of icing sugar
  6. Preheat the oven to 180oC and line two baking sheets with either tinfoil or baking parchment
  7. Roll out the dough until about 3-5mm thick
  8. Cut out 16 cookies using a cookie cutter of your choice and stamp out a heart shape in the middle of eight cookies
  9. Place on the baking sheets and bake for about 12-15 minutes
  10. Cool the cookies on a wire rack until they are firm
  11. Sandwich two cookies together with the strawberry jam

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