Guest Post: Strawberry Jam Cookies

I'm busy at the Paleof(x) Conference in Austin this weekend and am having a blast and learning so much. It's also been so fun getting to meet all of my online friends in person. You guys are so fortunate to have so many bloggers and recipe developers who are passionate about Paleo foods and so willing to share with you! They are an incredibly generous group and so amazing to be around. I'm turning over the recipe post this weekend to another blogger, who unfortunately isn't here at the conference, but has beautiful photography and delicious recipes. These Strawberry Jam Cookies come to you from Kelly at A Girl Worth Saving. Enjoy!

Paleo strawberry cookies

Right now we're in a Sesame Street phase in my house and often Cookie Monster's song “C is for Cookie” is on a loop in my thoughts. Spring is also in the air and in addition to enjoying the sunlight, I'm thinking about the first crop of fresh Oregon strawberries. I admit that as a foodie snob I haven't found anything quite as delicious as an Oregon strawberry so I buy them in bulk and hoard them throughout the rest of the year.
Anyhow, Cookie Monster was destroying an impressive size cookie – seriously bigger than his head – and I immediately thought of Strawberry Jam Cookies.

There is a little work involved in this recipe but if you've ever made sugar cookies than this will be a ballpark. A couple of notes – you will need to roll the dough out and then chill it for 30- 45 minutes. You will need a larger cookie cutter and then a smaller one to cut the “frame” part. You'll end up with scraps that you need to re-roll but if you move quickly you won't have to refrigerate the dough again.
paleo strawberry cookies

Yes, they are as good as they look so all of your effort will disappear before you know it. I hope that you enjoy them.

About Kelly

headKelly Bejelly is a Portland mom to one spirited toddler.  She blogs about grain-free and Paleo  recipes, parenting, her weight loss journey and much more on her site A Girl Worth Saving.





Guest Post: Strawberry Jam Cookies



PREP TIME: 30 mins

COOK TIME: 22 mins TOTAL TIME: 52 mins


Sugar Cookie

  • 1 cup of raw cashews, grind into a flour in your food processor/blender
  • ½ cup of coconut flour
  • ¼ tsp of sea salt
  • ½ tsp of baking soda
  • ¼ tsp of cinnamon
  • ¼ cup of coconut oil
  • ½ tsp of vanilla
  • 1 egg
  • ¼ cup of honey

Strawberry Jam Filling

  • 10 oz of Frozen Strawberries
  • ¼ cup of water
  • ½ tsp of vanilla
  • ¼ tsp of salt
  • ¼ cup of honey


  1. For the cookie dough, mix the ground cashews, coconut flour, sea salt, baking soda and cinnamon in bowl and blend until well combined.
  2. In another small bowl combine the coconut oil, vanilla, egg and honey.
  3. Add the liquid mixture to the dry mixture and stir for a minute until you have a firm dough.
  4. Roll out the dough between two sheets of parchment paper and place in the fridge for 35 – 40 minutes.
  5. To make the strawberry jam, place the strawberries, water, vanilla, salt and honey in a sauce pan over medium heat.
  6. When the strawberries soften, mash them and cook the mixture on low for 20- 25 minutes until the jam is reduced by half.
  7. Set aside to cool.
  8. Remove the dough from the fridge and use your cookie cutters to cut the base of the cookie and the “frame”. You will have to roll out the dough again to use up all the dough but if you move quickly than will not have to re-refrigerate it.
  9. Place the “frame” cookie over the base and press the edges down. Spoon one tablespoon of Jam into the center and repeat.
  10. Bake the cookies on a piece of parchment paper at 350 degrees for 18 – 22 minutes.
  11. Enjoy!