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Mini Strawberry Pop Tart Cookies with Better For You Ingredients

Mini strawberry pop tart cookies with vibrant red chia jam filling
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These bite-sized cookies capture the nostalgic joy of a pop tart in a wholesome, homemade form. A buttery, tender cookie crust envelops a naturally thickened strawberry chia jam, creating a fun and satisfying treat perfect for snacks or lunchboxes.

Ingredients

Scale
  • For the Strawberry Filling:
  • 1/3 cup strawberry jam or preserves
  • 1 tablespoon chia seeds
  • 1/2 cup fresh strawberries, finely diced
  • For the Cookie Dough:
  • 1 1/2 cups white whole wheat flour
  • 1/2 cup almond flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/3 cup coconut sugar or pure maple syrup
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • For Assembly:
  • 1 tablespoon milk of choice
  • 2-3 tablespoons coarse sugar or sanding sugar

Instructions

  1. Make the filling: In a small bowl, stir together the strawberry jam and chia seeds. Fold in the diced strawberries. Set aside for at least 15 minutes to thicken.
  2. Make the dough: In a medium bowl, whisk together the white whole wheat flour, almond flour, baking powder, and salt.
  3. In a large bowl, cream the softened butter and coconut sugar until light and fluffy, about 2 minutes. Beat in the egg and vanilla extract until combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a soft dough forms.
  5. Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
  6. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. On a lightly floured surface, roll the chilled dough to about 1/8-inch thickness. Use a 2-inch round cutter to cut out circles. You will need an even number.
  8. Place half the circles on the prepared baking sheets. Spoon about 3/4 teaspoon of the thickened strawberry filling onto the center of each, leaving a border.
  9. Top each with a second dough circle. Use the tines of a fork to press and seal the edges firmly all the way around.
  10. Lightly brush the top of each cookie with milk and sprinkle generously with coarse sugar.
  11. Bake for 10-12 minutes, until the edges are just beginning to turn light golden brown.
  12. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Do not skip chilling the dough, as it prevents excessive spreading. Ensure edges are sealed firmly to contain the filling. The cookies are done when edges are lightly golden; centers will firm up as they cool. For gluten-free cookies, use a 1:1 gluten-free baking blend. The filling can be made up to 2 days ahead.

Nutrition

Find it online: https://www.homestyletable.com/mini-strawberry-pop-tart-cookies-better-ingredients/