Delicate jam-filled cookies
Craving a simple homemade cookie? Cookies are one of my favorite treats—easy to make, versatile, and ideal with a hot cup of coffee or tea.
These Gluten-Free Coconut Jam Cookies are mildly sweet, wonderfully textured, and perfect for an afternoon snack. They’re typically filled with raspberry jam, but you can use any jam you prefer, such as strawberry or apricot.
Dietary requirements: vegan (dairy-free), gluten-free, and soy-free.
Meet the ingredients
- Finely ground almond flour
- White rice flour
- Shredded coconut
- Potato starch
- Coconut butter
- Agave or maple syrup
- Rice or almond milk
- Raspberry jam (or any preferred jam)
- Powdered xylitol or regular powdered sugar
How to make it
Step 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Step 2
Gently melt the coconut butter in a small pot over low heat, stirring until smooth.
Step 3
In a medium bowl, whisk together the almond flour, white rice flour, shredded coconut, and potato starch until evenly combined.
Step 4
Add the melted coconut butter, agave (or maple) syrup, and rice or almond milk. Mix briefly with a hand mixer on low until the ingredients come together. The dough may look crumbly at first—use your hands to press and knead it until it holds together.
Step 5
Press the dough into a mini donut silicone mold to form the cookies. If you don’t have a mold, roll small balls of dough and use your thumb to make a shallow indent in the center of each ball.
Step 6
Arrange the cookies on the prepared baking sheet and bake for 16–18 minutes, or until they turn a light golden brown.
Step 7
Remove the cookies from the oven and let them rest on the sheet for a few minutes. Transfer them to a cooling rack and allow them to cool completely; they will firm up as they cool.
Serving suggestion
Dust the cooled cookies with powdered xylitol or powdered sugar. Spoon about 1/2 teaspoon of jam into each cookie’s indent and serve.
Gluten-free Coconut Jam Cookies are:
- Vegan
- Gluten-free
- Soy-free
- Quick and easy to make
- Not overly sweet
- Perfect with a cup of tea or coffee
If you enjoyed this recipe, here are a few more favorites:
- Gluten-Free Almond Star Cookies
- Teff Tigernut Flour Cookies
- Teff Chocolate Hazelnut Cookies
- Chickpea Chocolate Hazelnut Cookies
- Gingerbread Chickpea Peanut Cookies
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! If you post it on Instagram, please tag us with @alltheworldisgreen — we love to see your recreations.
Gluten-Free Coconut Jam Cookies
Nensi Beram
Ingredients
- 40 g finely ground almond flour
- 60 g white rice flour
- 50 g shredded coconut
- 20 g potato starch
- 50 g coconut butter
- 70 ml agave syrup
- 30-40 ml almond or rice milk
Extra
- raspberry jam
- powdered xylitol or regular powdered sugar
Instructions
-
Preheat oven to 180°C. Line a large baking sheet with parchment paper and set aside.
-
Melt coconut butter in a medium pot over low heat. Stir until smooth.
-
In a medium bowl, whisk together almond flour, white rice flour, shredded coconut, and potato starch.
-
Add melted coconut butter, agave syrup, and rice or almond milk and mix on low until just combined.
-
Use a mini donut silicone mould to shape the cookies, or roll small dough balls and press an indent into the center with your thumb.
-
Place the cookies on the baking sheet and bake for 16–18 minutes, or until light golden brown.
-
Remove from the oven and cool briefly on the sheet, then transfer to a rack. Let cool completely before filling with jam.
-
Dust with powdered xylitol or powdered sugar and spoon about 1/2 teaspoon of jam into each indent.
Nutrition facts
* The nutritional information provided is calculated automatically and should be used as an estimate.