Cookies with Coconut Flour and Raspberry Jam

These ingredients are so simple and delicious, you’d never know they’re refined sugar free, gluten free, and vegan!


  • ½ cup roasted almond butter
  • ¼ cup NBF® organic coconut sugar
  • 3 tsp unsweetened vanilla almond milk
  • 1 tsp vanilla extract
  • ¼ tsp NBF® organic agave syrup (optional, if you want sweeter cookies)
  • 1 cup NBF® organic coconut flour
  • ¾ tsp baking soda
  • ¼ tsp salt
  • 3 tsp NBF® raspberry jam


  1. Preheat the oven to 350 degrees Fº and line a cookie sheet with parchment paper.
  2. In a large bowl, stir together the almond butter, coconut sugar, almond milk, vanilla extract, and optional agave syrup.
  3. In a small bowl, whisk together the coconut flour, baking soda, and salt. Dump the dry ingredients into the wet ingredients and fold together.  Form the dough into a ball.  Break off chunks of the dough and roll into balls. Shape the balls into patties and place them on a baking sheet.
  4. Use a teaspoon measure to indent “thumbprints” into the cookies.  Reshape any large cracks that form on the edges of the cookie dough. Fill each “well” with some fruit spread.
  5. Bake for 10-11 minutes. Slide the parchment paper off the pan and onto the counter and let cool completely.  Serve and enjoy!