Delicate jam-filled cookies
Are you in still the mood for cookies? Cookies have always been one of my favorite treats. Probably because they are quick and easy to make, so versatile, and they make the perfect snack .
These Gluten-Free Coconut Jam Cookies are not overly sweet, they taste amazing, and they’re just perfect with a steaming cup of coffee or tea.
I usually make them with raspberry jam, but you can use any type of jam you like (strawberry, apricot,…).
Dietary requirements: vegan (dairy-free), gluten-free, and soy-free.
Meet the ingredients
- Fine almond flour
- White rice flour
- Shredded coconut
- Potato starch
- Coconut butter
- Agave or maple syrup
- Rice or almond milk
- Raspberry jam (for the filling)
- Powdered xylitol or regular powdered sugar
How to make it
Step 1
Preheat oven to 180 °C. Line a baking sheet with non-stick baking paper.
Step 2
Melt coconut butter in a medium pot over low heat. Stir until smooth.
Step 3
In a medium bowl, whisk together finely ground almond flour, white rice flour, shredded coconut, and potato starch.
Step 4
Add melted coconut butter, agave syrup, and rice or almond milk and mix briefly with a hand mixer until just combined. The dough might still look crumbly so use your hands and mix until the dough begins to stick together.
Step 5
Use a mini donut silicone mould to shape the cookies. Or if you don’t have it, shape cookie dough into a small balls and use your thumb to gently make a small indent in the center of each dough ball.
Step 6
Place the cookies on the baking sheet and bake for 16-18 minutes or until light golden brown.
Step 7
Remove cookies from the oven and let them cool for a few minutes before transferring them to a cooling rack. Let the cookies cool completely before adding jam (cookies will harden as they cool).
Serving suggestion
Sprinkle cookies with powdered xylitol or regular powdered sugar and spoon 1/2 teaspoon of jam into the indent of each cookie.
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
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! Also, if you post it on Instagram, please tag us with @alltheworldisgreen because we love to see your remakes.
Gluten-Free Coconut Jam Cookies
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 finely ground 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, if you don't have it, shape cookie dough into a small balls and use your thumb to gently make a small indent in the center of each dough ball.
- Place the cookies on the baking sheet and bake for 16-18 minutes or until light golden brown.
- Remove cookies from the oven and let them cool for a few minutes before transferring them to a cooling rack. Let the cookies cool completely before adding jam (they will harden as they cool).
- Sprinkle with powdered xylitol or regular powdered sugar and spoon 1/2 teaspoon of jam into the indent of each cookie.
Nutrition facts
* The nutritional information provided is calculated automatically and should be used as an estimate.
