Every ingredient in this dough is naturally grain-free by design, which makes life easy here ā cassava flour, coconut flour, and arrowroot starch combine into a soft, pliable dough that rolls into neat little balls without any fuss. Melted coconut oil and a touch of honey give the cookies a rich, slightly caramelized flavor, while a pinch of Ceylon cinnamon adds warmth in the background. The homemade jam, just mashed berries, honey, and a bright hit of lemon juice, cooks down into a glossy, jammy filling that spoons perfectly into each thumbprint well. Pressing the dough creates that classic crackled-edge look, and the bottoms turn a pale golden brown while the centers stay soft and tender. These are the kind of cookies that look bakery-worthy but come together in one bowl, and they hold up well in the fridge for snacking all week. It's a genuinely solid pick for a gluten free cookie tray, jam-filled and satisfying without any of the usual guesswork.
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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 8ā10 minutes. Remove from heat and let cool to room temperature.
Preheat the oven to 350Ā°F (175Ā°C). Line a baking sheet with parchment paper.
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