Blackberry Lemon Jam Thumbprint Cookies Recipe with low sugar and no pectin homemade jam for healthy sweets.
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5 from 11 votes

Blackberry Lemon Jam Thumbprint Cookies

Sweet and tart homemade Blackberry Lemon Jam Thumbprint Cookies, that are gluten and dairy free, sweetened with raw honey. Be sure to jam pack these cookies with a big spoonfuls of slightly sweet and tart blackberry jam and see them oozing out and melting with the oven baked warm cookies !
Course sweet
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 14 cookies
Calories 132kcal
Author ChihYu


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:


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 !



  • 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. :))


Serving: 37g | Calories: 132kcal | Carbohydrates: 6g | Protein: 4g | Fat: 11g | Saturated Fat: 2.8g | Cholesterol: 13mg | Sodium: 68mg | Potassium: 61mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1.9% | Vitamin C: 9% | Calcium: 4.6% | Iron: 4.9%