If you’re looking for a delicious, butter-free cookie recipe, these jam and chocolate cookies are the perfect treat. With a soft, slightly crumbly texture and a balance of sweet jam, rich chocolate, and a hint of coconut, these cookies are both light and indulgent at the same time. Whether you’re making them for a family gathering, an afternoon snack, or a special occasion, these cookies are guaranteed to impress.
These cookies are a butter-free variation of classic jam-filled cookies, often called thumbprint cookies or Linzer-style cookies. While traditional versions use butter for richness, this recipe relies on vegetable oil for a lighter, softer texture. The combination of vanilla sugar, lemon zest, and jam gives them a fresh, bright flavor, while the chocolate and shredded coconut add an irresistible finishing touch. These cookies are a staple in European and Middle Eastern baking traditions, often served during holidays, tea time, or celebrations.
These jam and chocolate cookies are a guaranteed crowd-pleaser, and here’s why:
Yes! Substitute all-purpose flour with a 1:1 gluten-free baking flour for a gluten-free version.
Yes, you can use melted butter in the same quantity, but this will make the cookies richer.
Any thick jam or fruit preserve works well. Strawberry, raspberry, apricot, or even fig jam are great choices.
Absolutely! Dark chocolate adds a richer, less sweet flavor, which pairs beautifully with the jam.
Make sure not to overbake them—15 minutes at 360°F is just enough. The cookies should be lightly golden but still soft.
These cookies freeze well! Store in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
Room Temperature: Store in an airtight container for up to 5 days.
Refrigeration: If you live in a warm climate, refrigerate them to keep the chocolate from melting.
In a mixing bowl, whisk together the eggs, salt, vanilla sugar, granulated sugar, lemon zest, and vegetable oil. Add the cornstarch, the flour, and baking powder. Mix until a dough forms, then knead by hand until smooth.
In a mixing bowl, whisk together the eggs, salt, vanilla sugar, granulated sugar, lemon zest, and vegetable oil. Add the cornstarch, the flour, and baking powder. Mix until a dough forms, then knead by hand until smooth.
Scoop out small portions using a teaspoon, roll them into balls, and flatten them slightly. Place the cookies on a parchment-lined baking sheet and press a small hole in the center of each cookie. Preheat the oven to 180°C (360°F) and bake for 15 minutes, or until lightly golden. Let them cool completely before decorating.
Scoop out small portions using a teaspoon, roll them into balls, and flatten them slightly. Place the cookies on a parchment-lined baking sheet and press a small hole in the center of each cookie. Preheat the oven to 180°C (360°F) and bake for 15 minutes, or until lightly golden. Let them cool completely before decorating.
Dip each cookie halfway into melted chocolate. Brush the other side with jam, then sprinkle with shredded coconut. Drizzle melted white chocolate over the chocolate side for an elegant touch.
Dip each cookie halfway into melted chocolate. Brush the other side with jam, then sprinkle with shredded coconut. Drizzle melted white chocolate over the chocolate side for an elegant touch.
Fill the hole in the center with a small spoonful of jam. Arrange the cookies on a serving plate and enjoy them with coffee, tea, or as a delightful dessert!
Fill the hole in the center with a small spoonful of jam. Arrange the cookies on a serving plate and enjoy them with coffee, tea, or as a delightful dessert!