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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.

Woot!

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.

Coupons for Jam-Filled Thumbprint Cookies Ingredients 

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:

• Thrive Market: If you sign up through this link, you will get 15% OFF your first order.
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Jam-Filled Thumbprint Cookies (gluten, dairy, nut, egg free, autoimmune paleo)

Yield: 12

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

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.

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Ingredients

• 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

Instructions

1. Preheat your oven to 350 F.
2. Line your cookie sheet with parchment paper.
3. 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.
4. 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.
5. 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.
6. Place the cookie on a cookie sheet lined with parchment paper.
7. Using your thumb or the back of a measuring spoon, make a little indention into the middle of the cookie.
8. Repeat until all of your dough is used.
9. Place a spoonful of jam in the middle of the cookies.
10. Bake for 15-20 minutes. You want the cookies to be lightly browned around the edges.
11. 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!

Notes

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.

Recommended Products

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.

So, what’s a gal to do?

Master the art of making her own ice cream at home, that’s what!

And create I did and The Splendid Scoop and Other Frozen Treats eBook was born! This is one of my best-selling eBooks because I arm you with everything you need to make your own perfect ice cream (or other frozen treats) at home any time you want. 

And I do it all with real food ingredients, no refined sweeteners, not gums, not stabilizers. No junk here.

Oh, and I also have made the recipes allergen-friendly and even adaptable for stricter healing diets (like the AIP).

So, if you are ready to master the art of making your own ice cream at home, this is the perfect book for you. Don’t let another special occasion or hot day in the summer pass you by watching everyone else enjoying cold treats while you sit on the sideline due to your dietary restrictions.

No more!

If you are ready to learn more about The Splendid Scoop and Other Frozen Treats and see how you can download your own copy today, click here (or just click on the image below!).

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