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Jam thumbprints are the prettiest cookies on the platter: soft almond-coconut dough rolled into small balls, indented with a thumb, and filled with raspberry jam. They bake in two stages so the jam sets into the well. A pinch-sized treat with a jewel in the middle.
Pro Tips
- Snip a tiny corner off the jam-filled bag. A small opening gives you control and keeps the wells from overflowing.
- Reshape the indentation with a teaspoon right after the first bake. The cookies puff as they bake and the well fills in.
- Fill each well with about 1/2 teaspoon of jam. More than that bubbles over during the second bake.
- The two-stage bake matters: 10 minutes to set the dough, then 12 to 14 minutes after filling until lightly golden.
- Cool the cookies on the sheet 10 minutes, then a full 30 minutes on the rack so the jam sets before serving.
Frequently Asked Questions
What jam works best for thumbprints?
Raspberry jam as written, strained if it is seedy. Any thick fruit jam works; avoid runny preserves that soak into the dough.
Can I freeze the dough?
Yes. Shape and indent the balls, freeze them solid, then bag for later. Bake frozen about 15 minutes, fill, and finish 14 to 19 minutes.
Why did my thumbprints lose their wells?
The indentations close up during the first bake, which is normal. Re-press them with a teaspoon the moment the sheet comes out.
Are jam thumbprints paleo?
The dough is grain-free and dairy-free. Use a fruit-sweetened jam with no added sugar to keep the whole cookie clean.
Recipe Card
Ingredients
Method
- 1.
- Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350°F.
- Line two baking sheets with parchment paper. Fill a small zipper-seal bag with the jam.
- Whisk almond flour, coconut flour, salt, baking soda, and baking powder together in a medium bowl.
- 2.
- In a separate large bowl, beat the coconut oil and palm sugar together with an electric mixer on medium speed for about 30 seconds or until well combined.
- Beat in the coconut milk, eggs, and vanilla until combined (about 30 seconds), scraping down the bowl and beaters as necessary.
- 3.
- Reduce the mixer speed to low and slowly add the flour mixture, beating until combined (about 30 seconds).
- 4.
- Working with 1½ teaspoons at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about 1½ inches apart. Make an indention in the center of each cookie with your thumb.
- 5.
- Bake the cookies, one sheet at a time, until they are just beginning to set and are lightly browned around the edges (about 10 minutes).
- Remove the cookies from the oven and, working quickly, gently reshape the indention with the bottom of a teaspoon. Snip a small corner off the bag of jam and carefully fill each indention with about ½ teaspoon of the jam. Rotate the baking sheet and continue to bake until lightly golden and set, but not hard (12 to 14 minutes).
- 6.
- Let the cookies cool on the baking sheets for 10 minutes.
- Transfer to a wire rack and let cool completely (about 30 minutes) before serving. Making Dough Ahead The bowl of cookie dough can be wrapped tightly with plastic wrap and refrigerated for up to two days.
- When ready to use, allow the dough to come to room temperature, then portion and bake as directed. The dough can also be shaped into balls, marked with the thumbprint, and frozen on a cookie sheet.
- When they are frozen solid, transfer them to a large freezer bag. To bake, arrange the frozen cookies (do not thaw) on large parchment-lined baking sheets and bake about 15 minutes.
- Remove the cookies from the oven, reshape the indention as directed, fill with jam, and return to the oven to finish baking (14 to 19 minutes).
