The following is a guest post from Carol who blogs at Ditch the Wheat. Carol is a whiz at grain free treats and this is an original recipe she just whipped up last week just for Homemade Mommy readers! Doesn’t it look amazing? If you want to get a complete guide to grain free baking, check out Carol’s eBook, Indulge.
Grain free blueberry jam thumbprint cookies could win the cuteness award if these cookies were competing in a beauty contest. Just look at that cute cookie with an inviting jam center, it just begs to be eaten. These cookies remind me of blueberry pie served on a summer evening. Thumbprint cookies are amazing because you can switch the jam to any berry that is in season. Have fun experimenting!
I often make cookies for desserts when a grain free dessert is needed at a party. Cookies always attract a crowd of all ages. When the guests pick up a thumbprint cookie they are going to be reminded of all the wonderful things about blueberries without the mess of handpicking blueberries which leaves your hands blue (the adventures of a real foodie!). People can’t tell they’re eating a grain free cookie. Take this cookie to your next party.
Grain Free Blueberry Jam Thumbprint Cookies
Makes 24-26 cookies.
Blueberry Jam Recipe
- 3/4 cups of fresh or frozen blueberries (or preferred type of berry in season)
- 1 tbsp arrowroot powder (where to buy)
- 1 tbsp raw honey (where to buy)
- 1/2 tsp lemon juice
- *add 2 tbsp of water if fresh fruit is used
Place all ingredients in a medium sized pot.
Heat over low heat, stirring often. You can mash the blueberries if they are fresh.
Remove from heat when the mixture has the same thickness as pie filling.
Cookie Dough Recipe
- 2 eggs
- 2 tbsp vanilla extract (where to buy)
- ¼ cup extra virgin coconut oil (where to buy)
- 1/8 tsp salt (where to buy)
- 1/3 cup coconut palm sugar (where to buy)
- 2 cup almond flour (where to buy)
- 1/2 tsp baking soda (where to buy)
Heat the oven to 350°F (177°C).
In a medium bowl, mix together the egg, vanilla, coconut oil, and salt.
Add the coconut palm sugar, almond flour, and baking soda.
Line a cookie sheet with parchment paper. Using your hands roll the dough into small balls the size of a cherry. Place the balls on the baking sheet one inch apart and indent with your thumb. The dough is sticky so do this gently.
Place roughly 1 tsp of the jam filling into the middle of each indented cookie. The cookies will expand when baked.
Bake for 10 minutes.
*If you do not have almond flour, use a coffee grinder to finely grind almond meal.
Carol is a twenty-something young woman living in Ontario, Canada. Carol started eliminating gluten from her diet in 2011. Since then she went on to form the popular blog, Ditch The Wheat, and write her grain free dessert cookbook, Indulge. Carol is known for her baking recipes that feature coconut flour.
Casandra Farley says
Made these last week and just finished off the last one today. They were super yummy and kept really well. Will make again, soon. Thanks
Will flax work in place of using eggs?
Lindsey G. says
I don’t know because I haven’t tried that before. Why don’t you test it and let us know?! Thanks!
Jan J. says
These are beautiful! I am going to make these for our next treat. Is 2 Tbsp of vanilla correct or should it be tsp? It sounds like a lot to me, but then I do love vanilla!
Just found this recipe today, and the timing is perfect, as I have a carton of blueberries I’ve been wondering what to do with! Thank you for sharing this. Can’t wait to try them!
Can I substitute coconut flour for almond flour? Thanx.
Lindsey G. says
No you can’t. They behave differently!
These were very tasty! I used almond meal and was too lazy to grind it down further. I love the subtle sweetness throughout. Also, I only used 2 tsp of vanilla, rather than 2 tbsp of vanilla (as the recipe above calls for)and it worked our fine. The jam sauce was the perfect compliment to the cookie. Thanks for the recipe!
Was thinking of substituting grass fed butter for the coconut oil. Do you think I’d need to use the same amount, 1/4 cup?
Lindsey G. says
Yes equal amounts. I would do the same thing.
These look delicious! Can’t wait to try them.
can I grind oats instead of using almond flour?
Lindsey G. says
I don’t believe that would work and I haven’t tested that.
what a waste-using 2 tbsp of vanilla ruined the cookies. almond flour isn’t cheap around here. should correct the amount so others don’t have the same experience.disappointing pretty sure i won’t make anything else from here
Lindsey Gremont says
I am not sure why your cookies were ruined. Many others have commented how good they are. As a reminder this was a guest post recipe. Not one of my own. I hope you do come back and try more recipes. I just received this other comment from a fan that my recipes are her go-to recipes more often than any other blogger. I do not think you can judge a whole site based on one bad experience that may or may not be due to the recipe. Thank you for trying these and for commenting.
i am sorry i was upset they were ruined-they ran all over the sheet and up here almond flour is $10 for 400g. I am going to try them again with less vanilla.
Lindsey, what can you use in place of arrowroot powder if you dont have any?
I made these exactly as written and we love them. I did use the full amount of vanilla, my homemade bourbon vanilla. I will make another batch before the holidays are over. The only change I will make is doubling the blueberry mixture. I ran out 2/3 of the way through and had to use some store bought fruit spread to finish the batter.
Susan Bivens says
I’m pretty sure there is a similar grain free vegan recipe out there that uses the flax egg as a replacer…Though not the homemade jam part, which is awesome! This isn’t the one I was talking about, but did a quick search and voila http://detoxinista.com/2012/12/almond-thumbprint-cookies-with-cherry-jam-grain-free-vegan/
Kristine Goodman says
I made these with almond meal because I am to lazy to grind it finer. They were amazing!!