This recipe is great to make with kids (or adults) because the dough needs to be rolled into a ball using your hands, and then you insert your thumb in the middle to flatten it and fill with jelly. Just imagine a Playdough session that results in tasty cookies.
My favorite part is the jam. I love the combination of cookie and jam. To keep the jam sugar-free, find juice-sweetened jam, or make your own. Here’s a recipe for strawberry jam that works well, and you can use frozen strawberries if you can’t find the fresh kind.
This cookie is also egg-free for those that need it. It’s not dairy-free, however if you’re just avoiding milk solids, you can replace the butter with ghee.
- 6 tablespoons 85 g butter, softened
- 1/3 113.3 g cup honey or maple syrup
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 1/4 cup 26 g coconut flour
- 1 1/2 cups 144 g blanched almond flour
- 1/4 cup fruit-sweetened jam
- Preheat your oven to 350°F (175°C or gas mark 4).
- Prepare a baking sheet with parchment paper or a non-stick mat.
- Mix the butter, honey and vanilla in a bowl using a hand mixer, or a standing mixer, at a medium speed for about a minute.
- Add the salt, coconut flour, and almond flour to the bowl and mix on a slow speed for another minute, or until the dough forms.
- Measure about 1 tablespoon of dough and use your hands to roll it into a ball. Repeat this until you have about 24 balls of dough.
- Place dough balls on the baking sheet and press your thumb in the center of each ball.
- Add about 1 teaspoon of jam to the center of each cookie.
- Bake for 20 minutes.
- Cool for about an hour. Store cookies in the refrigerator for a few weeks.