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Jam + Coconut Thumbprint Cookies

I think these are traditional a holiday cookie, but they’re delicious and so pretty, there’s no point in limiting them to a certain season. These cookies are soft and chewy, and you can put any flavor of jam in the middle. I’ve done strawberry, raspberry and a fresh loganberry. I’ve found that because of the sweetness of the cookies (they are not overlysweet), a tart jam in the middle is the perfect compliment. The loganberry was by far my favorite because it was freshly made and had the most flavor. Delish!

 

Jam + Coconut Thumbprint Cookies | a kitchen cafe

 

Tomorrow is Valentine’s Day so I did hearts on some. So cute! Did I mention these are grain free? Yay!

 

Jam + Coconut Thumbprint Cookies | a kitchen cafe

 

You’ll notice in the photos how finely shredded my coconut is. If you have anything larger, pulse it through your blender or food processor for a minute until it’s more fine. Careful not to process it too long, though, or you’ll end up with coconut butter. Which is also delicious, just not the form we need for these cookies. :)

 

Jam + Coconut Thumbprint Cookies | a kitchen cafe

 

 

Prep time: 10 minutes

Cook time: 8-10 minutes

Yields: 18 cookies

 

Ingredients

1 2/3 cups blanched almond flour (my favorite brand)

1/3 cup finely shredded coconut (see note above)

1/4 tsp baking soda

1/4 tsp salt

1 organic egg

1/4 cup coconut oil, melted (my favorite brand)

1/4 cup pure maple syrup

2 tsp vanilla

2ish tbsp jam

1 tbsp almond flour + 1 tbsp shredded coconut for finishing

 

-Preheat oven to 375 and line a baking sheet with parchment paper.

-Combine dry ingredients in a bowl and whisk to combine well.

-Add the egg, oil, syrup and vanilla and stir to combine.

-The batter is fairly soft- that’s ok.

-In a small bowl, combine the final tablespoon of coconut and almond flour.

-Roll dough in to evenly-sized small balls, no bigger than 1″ unless you want massive cookies. I like these as a smaller, more delicate two-bite cookie.

-Dip one side of the ball into the flour/coconut mixture and then place it on the baking sheet, floured side up. Repeat with all of the dough balls.

-Make an indent in the middle of the ball with your finger and fill with jam. Think crater here. You want the sides of the cookie to be surrounding the indentation. (I like to do a good amount of jam because I really like to taste it.)

-Bake for 8-10 minutes until the tops are slightly golden.

-The cookies will be soft- carefully remove them to a cooling rack and allow to cool completely. Finish with a sprinkle of coconut.

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