Low FODMAP Cassava & Coconut Thumbprint Cookies with Berry Jam

Total time49 min

Prep time20 min

Cook time14 min

4.6

(5)

Low FODMAP Cassava & Coconut Thumbprint Cookies with Berry Jam

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Ingredients

18 servings

For the berry jam

1 cup fresh or frozen mixed berries (blueberries, raspberries, or strawberries)
2 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
1 tsp fresh lemon juice

For the cookies

1 cup cassava flour
¼ cup coconut flour
Ingredient note
Coconut flour only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses about 5/8 teaspoon per serving, so it is likely Low FODMAP. If you prefer to always avoid coconut flour, please tap it and change its rating to Red.
2 tbsp arrowroot starch
¼ tsp fine sea salt
¼ tsp ground ceylon cinnamon
½ cup coconut oil, melted and cooled slightly
3 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than 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 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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