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You know those jam-filled thumbprint cookies they sell in vending machines? Delicate, buttery shortbread filled with sweet jam?
I used to LOVE those. If I saw a vending machine with them, I almost always would want to snag a bag.
They’re not very good for you, but who cared, right? They tasted good!
So, a few months ago, I got a hankering for those cookies and decided to set out on a mission to re-create them in a real food, autoimmune protocol friendly way.
After many flops and many tweaks, I finally perfected the recipe and let me just say … these cookies are UH-MAZING.
Even hubby concurs.
As a matter of fact, he recently asked me to make a batch for him because he all of a sudden had a hankering for them. While he likes most everything I make, he is not one for special requests. Except in the case of these cookies.
As delicious as these cookies are, what is even better about them is that they are crazy simple to make and they are paleo, primal, and autoimmune friendly.
These cookies full of coconutty goodness! They are made with a combination of coconut cream concentrate (also called coconut butter), finely shredded coconut, coconut flour, and a splash of coconut milk.
PLEASE READ!!!! Quick note about “coconut cream concentrate” and “coconut butter”, since I get asked this all the time.
Whenever I refer to those two terms in my recipes, it means the product that is super finely ground coconut meat, which has a consistency similar to a nut butter. It’s not referring to coconut milk or coconut cream (the liquid beverage-type products), and it’s not referring to those vegan “butters” that often use coconut oil in them.
You cannot substitute dairy butter for coconut butter, nor can you substitute coconut oil for coconut butter.
Also, the texture of the cookies may vary depending in the brand(s) of coconut products you use. I have found in my years of cooking that there can be a big difference between brands of coconut products and how they work in recipes. For this recipe, I found I got the best results when I used coconut cream concentrate from Tropical Traditions and coconut flour from my local health food store. If you find that your dough is too dry, just add a tablespoon or two of coconut milk (or milk of your choice) to the mix until you get the right consistency.
OK, moving on!
The cookie itself is delicate and rich in flavor — almost like a soft shortbread, even though it contains no butter. Then, the delicious cookie is topped with a generous spoonful of our favorite jam. The cookies in the photos used blackberry, strawberry, and blood orange jams. Strawberry was my fave, blood orange was hub’s fave.
Coupons for Jam-Filled Thumbprint Cookies Ingredients
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- 1 cup coconut cream concentrate, aka. coconut butter (see note above)
- 1 cup finely shredded coconut
- ⅓ cup coconut flour
- ¼ cup maple syrup
- 2-4 tbsp. coconut milk (I prefer Aroy-D brand or make your own)
- 2 tsp. vanilla extract
- 1 tsp. orange extract
- ¼ tsp. sea salt
- Your choice of jam (Crofters Organic Strawberry and Organic Orange are our favorites)
- Preheat your oven to 350 F.
- Line your cookie sheet with parchment paper.
- If your house is cool, your coconut cream concentrate is probably hard as a rock. If so, just place the jar in a bowl of hot water for about 20 minutes and it should soften up. I sometimes will place the jar in a pan of water and heat it over very low heat for 15-30 minutes or until the coconut cream concentrate is liquefied. You want the cream to be smooth and creamy with no chunks, as this will help the cookie dough blend together easily.
- Combine all of the ingredients (except the jam) in a medium mixing bowl with a hand or stand mixer. Start with 2 tbsp. of coconut milk and add a tad more if your dough seems too dry. Your cookie dough should hold together, but be soft and pliable enough for you to easily form the little cookies.
- Take about a tablespoon of the cookie dough (more or less, depending on how big you want your cookies) and roll the dough into a ball. Then, carefully flatten a little into more of a cookie shape.
- Place the cookie on a cookie sheet lined with parchment paper.
- Using your thumb or the back of a measuring spoon, make a little indention into the middle of the cookie.
- Repeat until all of your dough is used.
- Place a spoonful of jam in the middle of the cookies.
- Bake for 15-20 minutes. You want the cookies to be lightly browned around the edges.
- Remove from oven and let cool completely before serving. They taste DELICIOUS when they're warm, but they are a bit crumbly if they have not cooled completely. I recommend using a fork if you want to eat them warm. 😉 But, be careful, as the jam gets SUPER HOT!
- NOTE #1
- Whenever I refer to coconut butter or coconut cream concentrate in my recipes, it means the product that is super finely ground coconut meat, which has a consistency similar to a nut butter. It's not referring to coconut milk or coconut cream (the liquid beverage-type products), and it's not referring to those vegan "butters" that often use coconut oil in them. You cannot substitute dairy butter for coconut butter, nor can you substitute coconut oil for coconut butter.
- NOTE #2
- The texture of the cookies may vary depending in the brand(s) of coconut products you use. I have found in my years of cooking that there can be a big difference between brands of coconut products and how they work in recipes. For this recipe, I found I got the best results when I used coconut cream concentrate from Tropical Traditions and coconut flour from my local health food store (Natural Grocers). If you find that your dough is too dry, just add a tablespoon or two of coconut milk (or milk of your choice) to the mix until you get the right consistency.