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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 are 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.
Please read this post where I talk about coconut products in detail and clear up the common confusion with ingredient names.
Also, the texture of the cookies may vary depending on 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.
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I am always asked about my favorite ingredients and what I use in my own kitchen. I have linked to the products from my affiliate partners that I personally use and recommend. And now, here are the special coupon offers that select affiliate partners are currently offering:
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Jam-Filled Thumbprint Cookies (gluten, dairy, nut, egg free, autoimmune paleo)
I have linked to the products from my affiliate partners that I personally use and recommend. If you purchase through one of these links, I may earn a small commission.
- 1 cup coconut cream concentrate, aka. coconut butter
- 1 cup finely shredded coconut
- 1/3 cup coconut flour
- 1/4 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
- 1/4 tsp. sea salt
- Your choice of jam Organic Strawberry and Organic Orange
- 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!
As an Amazon Associate and member of other affiliate programs, I may earn a small commission from qualifying purchases.
Seville Orange Fruit Spread
Redmond Real Sea Salt
Simply Organic Orange Extract, Certified Organic
Certified Organic Pure Vanilla Extract
Aroy-d Coconut Milk
Coombs Family Farms Organic Maple Syrup
Anthony's Organic Coconut Flour, 4lbs, Batch Tested Gluten Free, Non GMO, Vegan, Keto Friendly
Anthony's Organic Shredded Coconut
Aroy-D 100% Pure Coconut Cream
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 48Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 21mgCarbohydrates: 5gFiber: 1gSugar: 4gProtein: 0g
IMPORTANT! PLEASE READ!!! This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix and we often find their calculations to be slightly inaccurate based on the whole food ingredients we use on this site. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
Learn How to Make Perfect Ice Cream (and Other Frozen Treats) at Home
Ice cream is the quintessential dessert (and, ahem, it would probably go pretty darn great with this recipe!). I mean, I can’t think of a single person that I’ve ever met who doesn’t like ice cream. While not everyone is as passionate about the cold, creamy, sweet concoction as I am, I am betting that if you’re reading this, you probably enjoy a frozen treat of some sort every now and then.
If so, then I have the PERFECT resource for you today.
I am crazy for ice cream, but I find that there are very few commercial ice creams that I can eat. I can’t do dairy, so that scratches a good 75% of them off the list. And the non-dairy options either taste funny, have too much sugar, or have weird gums and additives that my poor gut just doesn’t tolerate.
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Can you make coconut butter and can butter be substituted for the coconut butter in these cookies?
Hi Dee – Yes, you can make your own coconut butter at home by taking dried coconut and pureeing until smooth. It’s easy to do if you have a high powered blender like a Vitamix. It does not work so well in a food processor or a cheap blender (trust me, I’ve tried). No, you cannot substitute butter for the coconut butter in these cookies, as they are two different products. Coconut butter is dried coconut meat that is ground very finely, much like a nut butter. The coconut butter is what makes the actually dough of the cookies. Dairy butter would not work.
Oh my, these are beautiful! I can’t wait to try them! 🙂
Thanks Raia! They are SO good, I hope you enjoy!
Oh MY GOODNESS! These look AWESOME. I am making these. Tomorrow. I have lots of jams from last year that I need to use before the new season of fruit hits! And… I happen to have all the ingredients in my cupboard!
Awesome. Thanks for sharing!!! <3
I hope you enjoy, Jacquelyn! Thanks for stopping by! 🙂
Wow these look delicious!
Found a jar of coconut butter in my cabinet and tried these. They are good but I did find these (and have noticed with other coconut flour/butter items) that they are “dry” and I need a mouth full of coffee after to wash them down. Poor hubby didn’t wait for his cookie to cool and blistered his mouth…………..
Hi Dee – I have found in all of my years of cooking that there is a big difference between coconut products from different brands. I made a note in the recipe of what brands I used for the recipe. In the case of these cookies being to dry, you would need to add a little extra coconut milk (or milk of your choice). I tested this recipe at least 15 times and found that if the dough was too dry, adding another couple tablespoons of liquid solved the problem. Now when I make them, the cookies are moist and not dry at all. So sorry to hear about the burn. That jam gets HOT, HOT, HOT, so best to let cool before eating! Cheers!
Hi! These look yum! Is there anything I can sub for maple syrup? I’m doing AIP but haven’t added in any sweeteners yet. Thanks!
Hi Amy – You could try using stevia, but you would need to replace the maple syrup with some extra liquid. I’ve never made it without the syrup, but I think it would work OK. Keep in mind that the jam is going to be relatively high sugar too, so you may want to hold off on these until you have successfully re-introduced sweeteners. Best of luck!
These sound so… good. I remember seeing the likes of them in our Italian bakeries full of sugars. SO I WELCOME THE THOUGHT OF TRYING WITH COCONUT.
I hope you enjoy DianaGrace! They are definitely a special treat! 🙂
Hi Jesse I do not eat shredded coconut ever cause I do not like the texture but I do not mind eating anything with coconut flavor. If I make these cookies without the shredded coconut would it change the texture of the cookie in any way, or do I need to sub the shredded coconut for something else to keep the right texture. Thank you for taking the time out of your busy day to answer my question. Yvonne
Hi Yvonne – I think you could leave out the shredded coconut and just add a tiny bit more coconut flour into the dough. I have not made it without the shreds, but I think it would work just fine! Enjoy!
Can’t wait to try these Jessica! Thanks for sharing them, I am featuring your recipe this week on Allergy Free Wednesday!
Hi Tessa! Thank you for the feature! I am honored! I hope you enjoy! 🙂
When you say ‘serves 12’ does that mean it makes 12 cookies?
Hi Krista – Yes, but it really depends on how big you make each cookie. Each one I make is about 2 inches in diameter, but you could make them larger or smaller. Enjoy!
I made these tonight and they were amazing. This recipe is getting saved as a favorite. Absolutely delicious AND AIP, these cookies make me happy!
Awesome! Thank you for stopping by and sharing! This is by far my favorite cookie and I’m so glad you enjoyed! 🙂
Is there anything that I can replace the coconut flour and coconut milk for?? I hate to say this but I am not a huge fan of anything that has coconut flour (I have made many things but can still taste the coconut).
Hi Amy – Not for this recipe. The whole base of this cookie is coconut (coconut butter, coconut flour, and coconut milk). Those three items make up pretty much the entire cookie, so there are no subs for this specific recipe. Sorry!
Thank you so much for this recipe! I made them last night, and they are super yummy. The texture is so smooth and creamy. I took a few to a church luncheon, and they all disappeared. They didn’t take quite 15 minutes to brown. Luckily, they started to smell done, so I took them out before they got too browned (they browned more on the bottom). I’ll definitely make these again.
Awesome! Thank you so much for sharing! I’m so glad you enjoyed them! 🙂
Just made these using toasted coconut butter and they are delish! I’ll add more liquid next time, as they were still a bit crumbly to form. The taste and texture after baking is lovely though! Thanks for putting so much effort into making a great recipe. I’ve been wanting jam cooking for a while now, and these really hit the spot!
Hi Allison! Thanks for stopping by and I’m so glad you enjoyed them1 🙂
These look great, can’t wait to try them. However, all through my paleo journey (2-ish years now) I’ve only seen “coconut cream” refer to the thick part that separates on the top of a can of coconut milk. Coconut butter is the ground coconut meat that’s like peanut butter made from coconuts. Maybe that’s why people are confused when you use “coconut cream concentrate” to refer to coconut butter?
Hi Kristen – Thanks for stopping by! There is A LOT of confusion when it comes to coconut products as people use terms interchangeably for totally different products. Let me see if I can clarify some of this:
1. Coconut Cream Concentrate is another common term for Coconut Butter. Coconut Manna is also another commonly used term for Coconut Butter. This is the finely ground coconut meat, similar to a nut butter.
2. Coconut Cream and Coconut Milk are also used interchangeably by a lot of people. Typically Coconut Cream refers to the thick cream that you get when you refrigerate a can of Coconut Milk. But, to add to the confusion, there is also a Coconut Cream on the market (I forget the brand off the top of my head) that is actually coconut butter. So, yeah, no wonder people get confused — there is no consistency across brands as to naming their products! 🙂
This is such a common issue that I even I wrote in detail about all the confusion about coconut products in this post: https://www.deliciousobsessions.com/2014/05/cutting-coconutty-confusion/. Hope that helps! 🙂
These are fantastic! Best AIP dessert recipe so far! Thanks for your efforts in getting it perfect. Followed your recipe exactly, appreciated the notes and the links to buy the same ingredients that you use. I think that was very important. I’m so grateful for this recipe, especially at Christmas as they look very festive.
Awesome! I am SO glad you liked them Brenda! They are by far one of my favorite treats! 🙂
Wow these are just amazing!
Hubby, 4.5yr old son and I Just love them.
We are moving house in 2days and are making them again to have on the go for our big moving day. Thank you!
Awesome! So glad you liked them! They are probably in my top 5 favorite recipes of all times! So delish! 🙂 Hope the move goes smoothly!!!
How are you classifying these cookies as Nut free when Coconut was classified as a tree nut in 2006? You may want to consider removing that from your recipe as being nut free as I am allergic to all tree nuts.
Hi RA! Ahhh, the dreaded coconut/nut debate! 🙂 This recipe IS nut free, as coconut is not a tree nut. Coconut is a member of the palm family, which is not related to nuts or peanuts. The FDA confused everyone in 2006 by adding coconut to the list of tree nut allergens, even though it is not botanically a tree nut and therefore does not affect most people like tree nuts do. Granted, there will be people with coconut allergies, but many people who are allergic to nuts have not issues with coconut since it is not a true tree nut. Quote: “Coconut is not a botanical nut; it is classified as a fruit, even though the Food and Drug Administration recognizes coconut as a tree nut. While allergic reactions to coconut have been documented, most people who are allergic to tree nuts can safely eat coconut.” http://www.acaai.org/allergist/allergies/Types/food-allergies/types/Pages/tree-nut-allergy.aspx
Hi! These are fantastic. I made them last week to try before the holiday and I’m making them again now for our holiday meal! That said, the first batch barely lasted an hour, but I would like these to last two days as I am trying to prep ahead of time. Any tips for storing these beautiful little bites of bliss?! Thank you!!
Hi Katie! So glad you liked them! This may be my all-time favorite recipe! They should store fine for up to a week in an airtight container. If they get a little too soft from being stored, you could gently reheat them in a warm oven, but they will be delicious regardless. Enjoy! 🙂
you say dairy, nut an egg free. The recipe calls for coconut ???
Coconut is a nut product ..da
Hi Cindy! Ahhh, the dreaded coconut/nut debate! 🙂 This recipe IS nut free, as coconut is not a tree nut. Coconut is a member of the palm family, which is not related to tree nuts or peanuts (which are technically legumes). The FDA confused everyone in 2006 by adding coconut to the list of tree nut allergens, even though it is not botanically a tree nut and therefore does not affect most people like tree nuts do. Granted, there will be people with coconut allergies, but many people who are allergic to tree nuts have no issues with coconut since it is not a true tree nut. Quote: “Coconut is not a botanical nut; it is classified as a fruit, even though the Food and Drug Administration recognizes coconut as a tree nut. While allergic reactions to coconut have been documented, most people who are allergic to tree nuts can safely eat coconut.” http://www.acaai.org/allergist/allergies/Types/food-allergies/types/Pages/tree-nut-allergy.aspx. Hope that helps!