This post may contain affiliate links. Please read our disclosure policy.
Sweet and tart homemade Blackberry Lemon Jam Thumbprint Cookies, that are gluten and dairy free, sweetened with raw honey. These Thumbprint Cookies with blackberry jam are perfect for thanksgiving, holiday, or everyday sweets. Every bite will leave you wanting for more !
Table of Contents
The best Thumbprint Cookies for health conscious folks who want some sweets every once a while 🙂
Most of my long term readers know that I don’t share dessert recipes often. Part of the reason is because I feel savory recipes are more helpful to my readers and on a personal note, I almost always opt for sharing recipes that are balanced with protein and veggies.
But that doesn’t mean that I don’t have a sweet tooth. As a matter of fact, I’m a big sucker when it comes to dark chocolate. And thanks to today’s recipe, I realized how much fun and easy it is to make my own jam. Who wouldn’t love these mini bites of thumbprint cookies jam packed with big spoonfuls of blackberry lemon jam you can see melt with the oven baked warm cookies ?
Save This Recipe
For people who can’t bake – Super Easy Blackberry Lemon Jam Thumbprint Cookies
I recall during a live Facebook group call, in my meal prep challenge group a lady asked if there are dishes I don’t know how to make and you guessed it…baking a cake !
Not that I can’t bake but it just makes my head spin and gives me headaches whenever I think of making a cake. But making cookies ? Oh yes, that I can handle.
My house smells great, and the oven kept the house warm and everyone (even Nate my husband who doesn’t eat sweets) can trust that these cookies are probably the healthiest (truly low sugar) you can find.
BFF – Blackberry Lemon Jam & Thumbprint Cookies
The lovely 3-Ingredient Blackberry Lemon Jam Recipe is a must for thumbprint cookies. There’s no pectin and frankly speaking it couldn’t get easier to make your own version.
Nate and I love our jam slightly tart and not too sweet. It balances well with the cookie dough so if you are serving them as a combo (why wouldn’t you ?) as opposed to stand alone piece, a slightly tart blackberry lemon jam will keep the cookies light and refreshing :))
Be sure to check out the Blackberry Lemon Jam Thumbprint Cookies Video here I made with the help of my musician friends – Argonaut & Wasp. These Brooklyn dudes made my cookies even more hip ! ❤️❤️
Did you know ?
You can now rate the recipe by clicking on the stars ★★★★★! It’ll help me and my blog tremendously if you love my recipes. Let me know how you are doing, thanks for your support, I read every comments ! XOXO !!
Blackberry Lemon Jam Thumbprint Cookies
Video
Ingredients
Homemade 3-Ingredient Blackberry Lemon Jam
- 15 oz. frozen blackberries
- half to one whole lemon juice
- 2 to 3 tbsp good honey
Thumbprint Cookies
- 1/3 to 1/2 cup fresh blackberries sliced in half lengthwise
- Homemade blackberry lemon Jam
Cookie dough:
- 2 cups almond flour
- ¼ tsp fine sea salt
- ¼ tsp baking soda
- 2 ½ tbsp coconut oil melted
- 1 tsp vanilla extract no alcohol added
- 1 tsp good raw honey
- 1 large egg well beaten
- 1 tbsp arrowroot powder
Instructions
Blackberry Lemon Jam:
- Cook the frozen blackberries, lemon juice, and honey in a heavy-bottomed pot over medium heat. Mash the fruit with a wooden spoon or fork into a chunky texture.
- Bring the mixture up to a boil slowly over medium heat, stirring frequently. Continue to boil while keeping an eye on it, still stirring frequently, until the fruit is jammy and thick, about 20 minutes.
- Once the jam is cool to room temperature, it will thicken a bit further. Store them in glass jars. Seal, label with the fruit and the date, and store it in the refrigerator for up to 3 weeks.
Thumbprint Cookies:
- Preheat oven to 320F/160C. Mix all ingredients under “cookie dough” until the dough comes together. You might need to add a bit more melted coconut oil to help you form the dough.
- Make 14 equal sized balls and place onto a lined large baking sheet pan. Gently press the center of the balls with your thumb to create a little well (indent) and use your hands to gently reshape the cookies (keep the dough stick with each other as much as you can) so they won’t fall apart in the oven.
- Bake for 10 minutes in the oven then reduce the heat to 300F/148C for 8 additional minutes. Let cool to room temperature and fill each cookie with spoonful of blackberry lemon jam and top with half fresh slice of fresh blackberry.
- Serve immediately and enjoy warm cookies with chilled jam !
Notes
- If your jam becomes too thick, add a little water or lemon juice. You can also return it to the stove and cook it longer if you want a thicker jam.
- To make ahead – I recommend making the jam ahead of time and chill them in the fridge with airtight glass container. I haven’t experimented with making the dough ahead of time but feel that fresh made cookie dough always taste better out of warm oven in my opinion. :))
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I think we make it every month now! It is delicious every time!!! I am.onlt.struggling for saving it next day. If I keep it in a glass container outside it gets saggy, if you have any recommendations that would be great
Love the glass container storage, tip! This is the cookie dish I’m going to make a large batch this year so I can give them to my neighbors! Oh, it’s going to be fun! 😀
I just recently found out that my grandson loves blackberry jam. I am definitely going to make these for him. Okay, for me too!
These are SO DELICIOUS!!! Seriously, we’re making the jam alone a staple now, it’s so sweet-tart and lovely (and way better than store-bought stuff). The cookies tend to be gone the day we make them, so I’m glad we get leftover jam 🙂
The only recommendation I have for anyone planning to serve them to guests is to assemble shortly before serving. Since the cookie isn’t crisp it can get a bit soft if the jam has been sitting on it too long, and you lose the wonderful different textures.
We’ve also use ghee instead of coconut oil with great success, for anyone not excited about coconut.
Thanks for sharing the wonderful tips with us. Appreciate it, Megan!
Any suggestions if you can’t do eggs?
I’d google Chia seed eggs and see if that works. 🙂
These look delicious! Do you have recommendations for almond flour alternatives? Thank you!
Thank you. Sorry I’m not sure what the next best substitute is for Almond flour. The measurement quantity will be different and the flavor will not be the same.
Simpler that I thought they would be to bake. They are yummy but next time I think I will add a tiny bit of mini dark chocolate pieces to the dough.
Chocolate sounds like a great combo! 🙂
Fantastic! Cooked for maybe mins less than recommended and used regular jelly because I was in a hurry. Family ate the whole batch!
Thank you, Ariel! Happy to hear. 🙂
Are these cookies soft or chewy?
Hi Su, thank you! Oh I LOVE these cookies. Wish I have more of them at home right now! 🙂 . I’d say they are more on the soft and crumbly texture. The flavor from the toasted almond flour in the oven smells heavenly and that blackberry jam makes every bite filled with yummy gooey fruit jam. It’s moist in the mouthfeel because of the jam. With a cup of tea or coffee (!) I can easily swallow 3 of them no problem! :))
These were SO good!! I made the jam with a bag of mixed berries that I had in the freezer and it came out so well, I don’t think I’ll be buying store bought jam again! My family devoured the cookies immediately 🙂 Thank you!
So very welcome!
I’m new to your website. I stumbled upon it via Pinterest, and I’m ecstatic that I did! Your recipes look amazing and I can’t wait to try them all! I just made these Thumbprint cookies and, oh my!! Fantastic! They were a HUGE hit in my household! Thank you for all of the work you do creating recipes.
Thanks so much Julie ! Lovely meeting you here !! XOXO !