These thumbprint cookies pair a naturally gluten-free dough with a bright, fruity center that tastes like summer in every bite. Cassava flour, coconut flour, and arrowroot starch come together with melted coconut oil and a touch of coconut milk for a dough that's tender, holds its shape beautifully, and bakes up with just-golden edges. The centers get filled with a simple stovetop berry jam, mashed down until glossy and thick, then nestled into each cookie's little well while still warm. A whisper of Ceylon cinnamon and vanilla rounds out the flavor without overpowering the fruit. They're just as good fresh off the rack as they are chilled for a few days, making them an easy make-ahead treat. This one's a genuinely solid pick for a plant-based cookie tray, no fuss required.
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 ā18 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
