Is it weird that the time I most enjoy cooking healthy is when baking? I feel like most people would rather eat a salad for dinner and chocolate cake for dessert than pasta for dinner and and a healthy dessert. Those people haven’t tried these cookies.
Thumbprint Jam Cookies that happen to be gluten free and have no added sugar. They’re also paleo and vegan …ish.
Last night, after listening to a podcast about Sqirl, a trendy LA restaurant that started out as a jam company. I developed an intense craving for jam. Unfortunately, Sqirl is only open until 4pm so I couldn’t go get it from the source. Instead, I decided I’d make my own jam, but was a little bit disturbed when I realized how much sugar is in a traditional jam. I mean it’s fruit, it’s sweet right? So I found myself questioning how necessary all the added sugar was. I decided to challenge myself and see if I could do it better, or at least healthier. A quick google search let me know that yes I can and it’s easy.
If it’s not your first time here, you know that I don’t shy away from some of life’s greatest, albeit not so healthy ingredients. I’m pretty sure I mention this in every post, but I love a good risotto more than anything. Butter and truffle oil are staples around my kitchen and I had to eat only one thing for the rest of my life it would be pasta. So as you can probably guess I don’t restrict myself to any particular diet. That being said, I wanted to make this jam and these cookies friendly to as many different diets as possible.
As I mentioned earlier, these cookies and this jam are gluten free, have no added sugar, and are paleoish and veganish. Wondering about the ish? Both the cookies and the jam itself have raw honey in them. Honey is pretty controversial among followers of vegan and paleo diets. The short answer is processed honey is out for both meal plans, but raw honey is okay depending on who you ask. If you follow either of those diets strictly and don’t eat raw honey, don’t worry. Sub in maple syrup and you’ll be good to go on both fronts!
I modified this recipe for sugar free blueberry jam to be paleo and did two versions: a mixed berry jam and a fig jam. As always, I’d love for you to modify my recipes to your taste, and I know that can be much scarier when it comes to baking. So if you make this recipe, use the jam to be creative. I picked my fruits based on what looked good at the store, but I think any type of berry or stone fruit would do beautifully in this recipe so let me know what you all come up with!
Now let’s talk about these cookies! I think that thumbprint cookies are such an underrated cookie. It’s hard to have these come to mind when we imagine cookies, because honestly what could be better than a fresh baked chocolate chip cookie? But let’s not let these fall by the wayside. These are the type of cookies that you can’t stop eating when someone brings them to the office or a family holiday party, but you never make at home. Let’s change that. This is such a versatile cookie because you can use jam from whatever fruit is in season (especially when you make it yourself!) and have an awesome seasonal treat.
And come on, these cookies are full of healthy flour and healthy fat AND they’re topped with fruit! I mean, they’re basically health food. So what are you waiting for?
These cookies are full of healthy flour and healthy fat AND they’re topped with fruit! I mean, they’re basically health food. So what are you waiting for?
- 1 cup raspberries
- 1 cup blackberries
- 2 cups tiger figs
- 2 Tbsp raw honey sub pure maple syrup for strictly paleo and vegan
- Juice of 1 lemon divided
- 1/4 cup water divided
- 2 tsp coconut flour divided
- 6 Tbsp coconut oil room temperature
- 1/3 cup raw honey sub maple syrup for strictly paleo and vegan
- 1/4 tsp pure vanilla extract
- 1 1/2 cups blanched almond flour
- 1/2 cup coconut flour
- 1 Tbsp poppy seeds
- 2 Tbsp homemade mixed berry jam
- 2 Tbsp homemade fig jam
In one sauce pan, combine raspberries, blackberries, 1 Tbsp honey, juice of 1/2 lemon, 2 Tbsp water, and 1 tsp coconut flour. In another sauce pan, combine figs, remaining honey, lemon juice, water, and coconut flour.
Bring mixtures to a boil. When boiling, reduce both mixtures to a simmer. Mash each mixture with a potato masher until desired consistency.
Simmer over medium heat for 15 minutes.
Remove from heat and let cool, roughly 30 minutes on counter or 10 minutes in refrigerator.
Use 2 Tbsp each flavor for cookies, save remaining jam and use as desired
In a large mixing bowl, combine the coconut oil, honey, and vanilla. Whisk until well combined and the mixture starts to feel light and airy, probably go longer on this step than you feel like you need to, maybe 3-5 minutes depending on your arm strength.
In a separate bowl, combine almond flour and coconut flour. Add slowly to the oil and honey mixture, folding in as you go. When dough is fully combined, mix in the poppy seeds. This should definitely look like cookie dough, but don't worry if it's a little bit crumbly.
Roll dough into roughly one inch balls, you should get about 10 from this mixture.
Press down on each dough ball with your thumb, making an indent for the jam. Add mixed berry jam to half of the cookies and fig jam to the other half.
Bake for 10 minutes until cookies are golden brown. Air on the side of taking these out too soon as opposed to too late, because they burn fast. Remove from oven and let cool.