Strawberry Coconut Jam Cookies

By Chef: Shernell Cooke
Posted: June 20, 2013


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Raw pastry cookies filled with a dollop of freshly made strawberry jam! This recipe couldn’t get much cuter and inviting if it tried. Completely free of gluten and processed flours, instead the pastry is made from cashew nuts, almond and coconut flours and is sweetened with pure maple syrup. The jam is both sweet and ever-so-slightly tart with a zesty touch of lemon and hint of vanilla. Delicious!!!


Strawberry Jam:

  • 12 medjool dates pitted
  • 1/2 lemon juiced
  • 1/2 lemon zested
  • 11/2 cups strawberries
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 1/4 teaspoon salt


  • 1 cup cashews
  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1/3 cup coconut flakes
  • 1/4 teaspoon salt
  • 1/4 cup maple syrup

Strawberry Jam:

1) Blend all the ingredients together until completely smooth and set aside in a medium bowl.Pastry:

1) Process the cashews in your food processor until flour like.

2) Add in the almond flour,coconut flour and coconut flakes and process until well incorporated.

3) Then add in the remaining ingredients and process until moist and crumbly.

4) Roll out the dough with a rolling pin between a folded over zip-lock bag. Then cut with a cookie cutter and assemble with the jam.