Add jam ingredients to a small saucepan and heat over medium heat. Stir occasionally until the cranberries burst and thicken, about 10 minutes. Turn off the heat and begin making cookies.
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
Combine flour, salt and baking soda in a large bowl. In a small bowl combine melted coconut oil and honey or maple syrup.
Stir wet ingredients into the dry ingredients. The mixture will be crumbly but will come together as you continue mixing.
Use an ice cream or cookie scoop to measure out about one tablespoon of the dough. Roll into a ball, place on the baking sheet and using your thumb, press an indentation into the center of the dough. Repeat with the remaining dough.
Spoon ½ teaspoon of the jam into the center of each cookie. Bake for 12-15 minutes until the bottom of the cookies are slightly browned. Remove from the oven, cool on the baking sheet for 10 minutes, then transfer to a wire cooling rack and cool completely. Enjoy!
Easy Raspberry Thumbprint Cookies
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.