Delicate jam-filled cookies
Are you still in the mood for cookies? I always love baking them—quick to prepare, versatile, and ideal for a snack. These Gluten-Free Coconut Jam Cookies are subtly sweet, wonderfully textured, and pair beautifully with a steaming cup of coffee or tea.
I usually fill them with raspberry jam, but feel free to use any jam you prefer, such as strawberry or apricot.
Dietary notes: 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 (for the filling)
- Powdered xylitol or regular powdered sugar
How to make it
Step 1
Preheat the oven to 180°C (356°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 syrup (or maple syrup), and rice or almond milk. Mix briefly with a hand mixer on low until the ingredients just come together. If the dough seems crumbly, use your hands to press and bring it together until it holds.
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 create a small indent in the center of each one for the jam.
Step 6
Arrange the cookies on the prepared baking sheet and bake for 16–18 minutes, or until they are lightly golden around the edges.
Step 7
Remove from the oven and allow the cookies to cool on the sheet for a few minutes, then transfer to a cooling rack. Let them cool completely; they will firm up as they cool, which makes filling easier.
Serving suggestion
Sift a little powdered xylitol or powdered sugar over the cookies, then spoon about 1/2 teaspoon of jam into each indent just before serving.
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 below. Your feedback means a lot. If you post photos on Instagram, tag @alltheworldisgreen so we can see your remakes.
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 baking sheet with parchment paper and set aside.
-
Melt coconut butter in a small pot over low heat and stir until smooth.
-
Whisk together almond flour, white rice flour, shredded coconut, and potato starch in a medium bowl.
-
Add melted coconut butter, agave syrup, and milk. Mix on low until just combined, then bring the dough together by hand if needed.
-
Shape the dough using a mini donut mold or roll small balls and press an indent into each with your thumb.
-
Bake for 16–18 minutes or until the cookies are lightly golden. Allow to cool slightly on the sheet, then transfer to a rack to cool completely.
-
Once cooled and firm, dust with powdered xylitol or powdered sugar and fill each indent with about 1/2 teaspoon of jam.
Nutrition facts
* The nutritional information provided is an estimate and should be used for guidance only.