AIP Friendly Cassava & Coconut Thumbprint Cookies with Berry Jam
These little cookies prove that baking without grains, eggs, dairy, or nightshades doesn't have to mean sacrificing something that actually feels like a treat. The dough comes together from cassava flour, coconut flour, and arrowroot starch — a trio that mimics the tender, slightly chewy texture of a classic shortbread without any of the usual off-limits ingredients. Coconut oil and a splash of full-fat coconut milk keep everything rich and cohesive, while honey and a whisper of Ceylon cinnamon add just enough warmth and sweetness. The jammy center is made right on the stovetop with fresh or frozen mixed berries, a little more honey, and a squeeze of lemon — no pectin, no refined sugar, no guesswork. Each batch makes 18 cookies, so they're genuinely worth the effort whether you're baking for yourself or bringing something to share with people who will never guess these are protocol-friendly. They firm up beautifully as they cool, and the berry jam settles into each well like it was always meant to be there. Keep them in an airtight container and they'll stay good for up to four days — if they last that long.
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Learn more →Ingredients
18 servings
For the berry jam
- 1 cup fresh or frozen mixed berries (blueberries, raspberries, or strawberries)
- 2 tbsp honey
Ingredient notesAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/2 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/3 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tsp fresh lemon juice
For the cookies
- 1 cup cassava flour
- ¼ cup coconut flour
- 2 tbsp arrowroot starch
- ¼ tsp fine sea salt
- ¼ tsp ground ceylon cinnamon
- ½ cup coconut oil, melted and cooled slightly
- 3 tbsp honeyIngredient notes
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/2 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/3 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tsp vanilla powder
- 2 tbsp full-fat coconut milk
Instructions
- 1
Combine the berries, 2 tbsp honey, and lemon juice in a small saucepan over medium heat. Cook, stirring and mashing the berries with a fork or potato masher, until the mixture thickens to a jam-like consistency and a spoon dragged through leaves a brief trail, about 8–10 minutes. Remove from heat and let cool to room temperature.
- 2
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
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