High Fructose Corn Syrup Free Cassava & Coconut Thumbprint Cookies with Berry Jam
Total time49 min
Prep time20 min
Cook time14 min
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
18 servings
For the berry jam
- 1 cup fresh or frozen mixed berries (blueberries, raspberries, or strawberries)
- 2 tbsp honey
- 1 tsp fresh lemon juice
For the cookies
- 1 cup cassava flour
- Ā¼ cup coconut flour
- 2 tbsp arrowroot starch
- Ā¼ tsp fine sea salt
- Ā¼ tsp ground ceylon cinnamon
- Ā½ cup coconut oil, melted and cooled slightly
- 3 tbsp honey
- 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 8ā10 minutes. Remove from heat and let cool to room temperature.
- 2
Preheat the oven to 350Ā°F (175Ā°C). Line a baking sheet with parchment paper.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!