Jammy Dodgers (Vegan, Gluten-Free)
GLUTEN FREE II SOY FREE II DAIRY FREE II VEGAN II NIGHTSHADE FREE II EGG FREE
This yummy Gluten Free Jammy Dodger Recipe features the iconic biscuits sandwiched together with some glossy, strawberry chia jam.
For those of you that live in the UK these biccies are extremely popular so I thought I’d create a better-for-you version with a more nourishing filling and a gluten free biscuit dough.
This perfect little gluten free bakery-style biscuit comes out buttery and crisp and they are perfect for lunchboxes or wrapped up as a lovely little Valentine’s Day nibble.
I also love creating delicious alternatives for people who suffer with intolerances and allergies so they don’t have to miss out on their favourite foods.
I think these are super cute for work lunch boxes and for kiddies too, as they look so adorable.
If you tried this jammy dodger recipe and loved it, try my Gluten Free Double Chocolate Chip Cookie and my Vegan Chestnut Cookie Recipe next.
Ingredient Notes For Gluten Free Jammy Dodgers
Ingredient lists and recipes may change on the brands I recommend. Always check product labels to ensure they are suitable for your diet. If uncertain, contact the manufacturer directly.
Strawberries
Fresh strawberries give that classic jammy dodger flavour; sweet, slightly tangy and a pretty colour.
Chia seeds
These thicken the strawberry mixture into a chia jam, adding fibre and a naturally gel-like texture without needing refined sugar or pectin.
Feel free to substitute the homemade chia jam for a sugar-free, store-bought variety if you don’t want to make your own; however, the jam is really easy to make and can be made ahead of time.
Ground almonds
Adds richness and a soft, slightly crumbly texture to the biscuit base. I just blitzed whole almonds in a NutriBullet for a more rustic, homemade feel.
Buckwheat flour
A naturally gluten-free flour that gives structure with a slightly nutty flavour.
Baking powder
Helps give the biscuits a light lift so they’re not too dense.
Coconut oil
Creates a tender, buttery texture while keeping the recipe dairy-free.
Honey/agave
Sweetens the biscuit dough and helps bind everything together. Use agave to keep it vegan.
Vanilla extract
Adds warmth and depth, giving that classic bakery-style biscuit flavour.
NB: Make this vegan by swapping the honey for agave. If you have an allergy to sesame, please check that nuts are safe for you to consume.
Why you will love this gluten free jammy dodgers recipe
This Jammy Dodger Recipe is completely gluten free while still tasting nostalgic, buttery and delicious.
The strawberry chia jam filling adds extra fibre and a more nourishing twist to a classic childhood favourite.
They’re naturally dairy free and can easily be made vegan by swapping the honey for agave.
These biscuits are perfect for Valentine’s Day, lunchboxes, tea parties or homemade edible gifts.
The dough is simple to work with and creates adorable heart-cut-out sandwich biscuits.
You can make the chia jam ahead of time, making this jammy dodger recipe feel much easier and more prep-friendly.
They look bakery-worthy but are surprisingly simple to make at home.
This recipe is ideal for anyone with gluten intolerance who still wants fun, comforting treats.
Leftover chia jam is delicious stirred into coconut yoghurt, spread on toast or added to other bakes.
FAQs
Why is it called a Jammy Dodger?
A Jammy Dodger gets its name from the sweet jam filling inside the biscuit. The word “jammy” refers to the jam centre, while “dodger” is believed to come from the playful British comic character Roger the Dodger from The Beano.
What is the filling in a Jammy Dodger?
Traditional Jammy Dodgers are filled with a raspberry or strawberry-flavoured jam layered between two shortbread-style biscuits. In this gluten free jammy dodger recipe, the filling is a homemade strawberry chia jam for a more nourishing, fibre-rich twist.
What do Americans call Jammy Dodgers?
Americans don’t usually have an exact equivalent to Jammy Dodgers, but they are often compared to jam sandwich cookies or linzer-style cookies.
Can I use store-bought jam instead?
Absolutely. If you don’t want to make the homemade chia jam, you can use a healthier or sugar-free strawberry jam instead.
How should I store gluten free Jammy Dodgers?
Store the biscuits in an airtight container at room temperature for a couple of days, or in the fridge if your kitchen is warm. The jam filling may soften the biscuits slightly over time.
Can I freeze these biscuits?
Yes. You can freeze the baked biscuits without the filling and assemble them later, or freeze fully assembled biscuits in an airtight container.
Why are my gluten free biscuits crumbly?
Gluten-free doughs can naturally be a little more delicate. Allowing the dough to rest before rolling and handling the biscuits gently helps prevent cracking.
Top tips for making Jammy Dodgers
Chill the dough before rolling to make it easier to handle and help the biscuits keep their shape.
Roll the dough evenly so all the biscuits bake at the same rate.
Lightly flour your work surface and cutter to prevent sticking.
Cut matching pairs of biscuits before baking to ensure they fit together perfectly.
Don't overbake; the biscuits should be lightly golden around the edges and still tender.
Allow the biscuits to cool completely before adding the jam, it may become runny.
Use a thick jam for the best texture and to prevent it from spilling out the sides.
Dust the top biscuits with icing sugar before assembling for a classic bakery-style finish.
Handle the heart-cut biscuits carefully as they can be more delicate than the solid bases.
Store in an airtight container to keep the biscuits crisp and fresh.
1 hr prep/ cooking time - Makes 25 jammy dodgers
Step by step
Recipe
Jam
350 g strawberries
3 tbsp honey/agave
5 tbsp chia seeds
Biscuit mixture
150 g ground almonds ( I just blitzed them in a nutri bullet)
300 g buckwheat flour
1 tsp baking powder
pinch of salt
125 ml coconut oil melted
125 g honey/agave
1 tsp vanilla extract
Method
Preheat the oven to 160 degrees/350 Fahrenheit and line a couple of baking trays with parchment paper.
To make the jam, simply add all the ingredients to a saucepan with a splash of water and simmer on a medium heat for 25 minutes, mash the strawberries halfway to release the beautiful juices. Once cooked leave to cool and blitz in a Nutri bullet or similar till smooth, leave to one side.
To make the biscuit dough add the wet ingredients to the dry and gently mix together to form a smooth dough. ( do not knead like bread). Chill for 30 minutes (chill the dough not yourself!!!)
Split the dough in half and roll out using extra flour to stop the dough from sticking, using a 4cm fluted round cutter, cut 25 round circles. Place on a baking sheet and bake for 10 minutes in the middle shelf.
For the top layer roll out the other half of the dough, cut 25 rounds of biscuit dough and use a small heart shaped cutter for the middle and bake for 10 minutes.
Once your biscuits have cooled down ( they take around 15 minutes) sandwich them together with either your homemade jam or store bought.
Enjoy gobbling these up!
Variations
Feel free to swap the strawberry’s for any fruit you prefer. I used honey for this recipe however if you are vegan use agave or maple syrup instead.
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