Healthyish Thumbprint Jam Cookies

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?

Course Dessert
Cuisine American
Keyword Healthy Dessert
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10 cookies



  • 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



  1. 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.

  2. Bring mixtures to a boil. When boiling, reduce both mixtures to a simmer. Mash each mixture with a potato masher until desired consistency.
  3. Simmer over medium heat for 15 minutes.
  4. Remove from heat and let cool, roughly 30 minutes on counter or 10 minutes in refrigerator.
  5. Use 2 Tbsp each flavor for cookies, save remaining jam and use as desired


  1. 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.

  2. 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.
  3. Roll dough into roughly one inch balls, you should get about 10 from this mixture.
  4. 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.
  5. 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.

Recipe Notes

*Jam adapted from Sugar Free Londoner

*Cookies adapted from Against All Grain