Go Back

Healthier thumbprint cookies with Christmas jam

Servings 25 cookies


For the jam (makes about 3 jars)

  • 600 g mixed frozen berries
  • 120 g coconut blossom sugar
  • 3 tsp cinnamon
  • 2 tsp ground ginger
  • 2 star anise
  • grated peel and juice of 1 oranic orange
  • 1 packet a 22 g of thickening agent like agar-agar ( I used Biovegan)

For the thumbprint cookies

  • 150 g spelt flour
  • 100 g ground almonds
  • 70 g coconut blossom sugar
  • 100 g vegan butter
  • 2 egg yolks
  • pinch of salt
  • ¾ tsp ground vanilla
  • ½ tsp cinnamon


For the jam

  1. Place berries along with spices and grated orange peel in a pot and cook on medium heat until you have a sauce like consisnetcy with bits and pieces left. Remove the star anise and blend to a puree with a hand blender.

  2. Whisk in the thickening agent until well combined. Stir in orange juice and coconut sugar. Let come to a boil again and let simmer for 2-3 minutes. Remove from heat and immediately pour into prepared glasses that have been boiled in hot water and drained. Close and turn onto lids for some minutes to create a vacuum.

For the cookies

  1. In a mixing bowl whisk vegan butter, coconut sugar, vanilla and egg yolks until creamy.

  2. In another bowl mix flour, almonds, salt and cinnamon. Mix with the other ingredients until you have a nice soft dough. Roll into a ball and place in the refridgerator for 30 minutes.

  3. Preheat oven to 170°C/325°F and line a cookie sheet with baking parchment.

  4. Take out the dough and roll into small portions. Place onto a cookie sheet and create a well with either your thumb or the end of a cooking spoon. Bake on the middle rack for 12 minutes, then take out and drop a spoonful of jam in the well. Let completely cook on a wire rack.