jammed thumbprint cookies

Jammed Thumbprint Cookies

These Jammed Thumbprint cookies are a delicious way to get your buzz on, and satisfy your sweet tooth at the same time! Makes about 16 cookies, depending on size.

What You’ll Need

  • 1 cup coconut flour
  • 1 1/2 cups coconut flakes
  • 2 tbs nut butter (don’t use peanut butter– much too crumbly)
  • 2 tbs canna-butter, melted (check out our easy canna-butter recipe here!)
  • 2 tbs maple syrup
  • 1 tsp salt
  • 1 tbs guar gum or 2 flax eggs (2 tbs flax + 6 tbs water)
  • 1/4 cup coconut oil, melted but not hot
  • vegan milk
  • toppings of your choice (jam/jelly of any flavor, nuts, chocolate chips or melted chocolate for drizzle)
  • AVB (already vaped bud)
  • cookie sheet
  • parchment paper


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper if you have it, to help the bottoms of the cookies from burning and to make for an easier clean-up.
  2. In a medium sized bowl, mix together dry ingredients. If you want to really send these cookies to space, dump in at least two spoonfuls of AVB. It also enhances the cannabis taste, but if you don’t grind it up first be prepared for a much crunchier, and more bitter cookie.
  3. Depending on which leavening agent you choose, add the guar gum into the dry mix. (With the guar gum, it’s meant to be a 2:1 ratio of flour to gum, but since coconut flour is super dry and crumbly, we’ll use a 1:1.)
  4. If you don’t have guar gum or it’s hard to find, two flax eggs will substitute a leavening just fine and will keep the cookies together. To prepare flax eggs, mix 2 tbs ground flax or flax seed + 6 tbs water in a small bowl. Let set until jellied, then add to the cookie mixture.
  5. Pour in the rest of the wet ingredients. The milk should be added gradually in small sips. After mixing thoroughly with a fork or with a stand mixer, the resulting dough should be sticky, but not wet.
  6. Form balls with the dough and place onto cookie sheet. Because these cookies won’t spread out or really change shape while baking, feel free to crowd the pan. Press thumbprints into each cookie.
  7. Spoon jam, chocolate, or other toppings into the divots, then shove the pan into the oven and cook until the butts are golden brown. I’d suggest moving your oven rack to the middle shelf, so that the tops and bottoms of the cookies bake evenly.

And voila—jammed thumbprint cookies!

A big reason I love this recipe is that basically anything can go into the mixture—oats, nuts, chocolate, coconut—and anything can go into the thumbprint. It’s really whatever you have on-hand in the kitchen. These particular cookies were made with sour cherry jelly, and a few with pecans and chocolate drizzle.

For a sweet buzz (that’s low on sugar), eat two cookies!

chewy chocolate chip cookies25

Ooey-Gooey Chewy Pot Cookies

What You Need

  • 1/2 cup canna butter, softened (click here for our canna-butter recipe!)
  • 1 cup coconut palm sugar (or 1 1/2 cup brown sugar)
  • 3 tbs milk of choice (nut, dairy, plant)
  • 2 tsp molasses
  • 2 tsp maple syrup
  • 3 tbs unsweetened apple sauce
  • 1 tbs corn starch
  • 2 tsp vanilla extract or 1 vanilla bean pod
  • 2 cups flour (wheat, rice, coconut)
  • 1 tbs baking soda
  • dash of salt
  • baking sheet
  • large mixing bowl or food processor
  • whisk
  • rubber spatula
  • metal spatula
  • optional: chocolate chips, carob chips, chopped nuts, flaked coconut, dried fruit, heaped spoonful of cocoa, cacao powder, or milled flaxseed


  1. Preheat oven to 350F. In a bowl or food processor, combine the first 8 ingredients until it resembles a brown, syrupy goo. In a separate bowl, mix together flour, salt, and baking powder. If you choose to, add in any other dry ingredients now.
  2. Add the dry mixture to the syrup and blend until thoroughly combined. The resulting dough should be thick, and slightly sticky. Add in small amounts of flour or cornstarch as needed if it’s too sticky, and dashes of milk if it’s too stiff.
  3. Fold in any remaining ingredients such as chocolate chips or nuts. Line the baking sheet with parchment paper for easier clean-up, otherwise leave it ungreased & drop spoonful-sized amounts of dough in even rows. (Or, vary the size of the cookie. A few bite-sized ones may be handy for on-the-go, or if you don’t want a massive dose.)
  4. Bake cookies for 12-15 minutes. The oil may bubble and sizzle through the dough as it cooks, but don’t be alarmed–as long as you keep an eye on them, they shouldn’t burn. Remove from the oven when the edges are golden brown and hold together when poked. Let cool a few minutes before removing cookies from the pan.

Warm and at room temperature, these will be some ooey-gooey, chewy pot cookies! When I made them the canna butter was coconut-oil based, so when they cooled the edges were perfectly crispy and the middles remained soft and chewy. The flavor of cannabis isn’t overwhelming, but definitely detectable, and I find it’s balanced well with immense amounts of chocolate.

Pro tip: Freeze half of the dough, and try making the cookies a little smaller. You might be surprised at the strength/potency, so start small and see how your edibles effect you. If you discover you could handle a bigger cookie, or decide you want to go all-out and bake a giant space rock, you’ll be glad to have the dough saved!

Photo by Veganbaking.net