A delicious way to introduce some fruit at the end of the school day or tucked into a lunch!

Makes 24-26 Cookies


¾ cups (110 g) fresh or frozen Blueberries (or preferred type of berry in season)
1 tablespoon (7.5 g) Cornstarch
1 tablespoon (15 ml) Honey
½ teaspoon (2.5 ml) Lemon Juice
*add 2 tablespoon (30 ml) Water if fresh fruit is used


Place all ingredients in a medium sized pot.

Heat over low heat, stirring often. You can mash the blueberries if they are fresh.

Remove from heat when the mixture has the same thickness as pie filling.


2 eggs
2 tablespoons (30 ml) Vanilla Extract
¼ cup (48 g) Extra Virgin Oil, try Coconut Oil
⅛ teaspoon (2.625 g) Salt
⅓ cup (65 g) Coconut Palm Sugar, can use Brown Sugar
2 cups (240 g) Almond Flour
½ teaspoon (6.67 g) Baking Soda


Preheat the oven to 350°F/100°C.

In a medium bowl, mix together the egg, vanilla, coconut oil, and salt. Add the coconut palm sugar, almond flour, and baking soda.

Line a cookie sheet with parchment paper. Using your hands roll the dough into small balls the size of a cherry. Place the balls on the baking sheet one inch apart and indent with your thumb. The dough is sticky so do this gently.

Place roughly ½ teaspoon (1.67 g) of the jam filling into the middle of each indented cookie. The cookies will expand when baked.

Bake for 16-18 minutes.