Gluten-Free Raspberry Thumbprint Cookies

You are going to love these gluten free raspberry thumbprint cookies! They are surprisingly easy to make and have the most amazing flavour. These cookies are also dairy free, vegan and paleo and are the perfect summer cookie.

Table of Contents

• Why you will love this recipe:
• Ingredients and substitutions:
• How to make (step-by-step):
• Tips and variations:
• How to store:
• Frequently asked questions:
• Other recipes you will love:
• Recipe

Why you will love this recipe:

• They taste amazing! The cookies are soft and chewy with the most delicious fresh raspberry filling that makes them taste even better.
• They are really easy to make. This is also a no chill cookie recipe which makes it even faster.
• Besides being gluten-free these homemade cookies are also healthy, refined sugar free, dairy free, egg free, and vegan.
• They store really well and freeze really well so make great leftovers.
• They are very versatile - instead of raspberries you could use other berries such as blueberries, strawberries or blackberries.

Ingredients and substitutions:

• Almond flour - this gluten-free flour helps give these cookies the best texture and flavour. Be sure to use almond flour and not almond meal. If you can't have almond flour I would use cashew flour instead.
• Coconut flour - coconut flour combines perfectly with the almond flour to give these cookies the perfect texture.
• Honey or maple syrup - either of these natural sweeteners can be used to make these cookies while keeping them refined sugar free. If you are vegan be sure to use maple syrup.
• Raspberries - fresh raspberries are used to make the delicious raspberry filling in these thumbprint cookies.
• Coconut oil - this is used instead of butter to give these cookies moisture and the best texture.
• Coconut milk - this helps add natural sweetness and moisture to these cookies. Be sure to use full fat coconut milk and not low fat.
• Vanilla extract - to help enhance all the delicious flavours of these cookies.
• Baking soda - this helps the cookies rise when they bake. Be sure to use baking soda and not baking powder.
• Sea salt - to help contrast the sweetness of these paleo cookies.
• Raspberries - either fresh or frozen raspberries can be used to make the raspberry filling for these healthy cookies.

How to make (step-by-step):

Step one:

First, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.

Step two:

In a large bowl, add all the ingredients for the cookies and blend well with a pastry blender.

Step three:

Now form 2 inch sized flat cookies with your hands, making sure to wet your hands between each one and place each cookie on the baking sheet.

Step four:

Then using the back of a teaspoon, wet it between each cookie, and press the back of the spoon into the centre of the cookie to make an indent (the "thumbprint").

Step five:

Now bake the cookies for 11-13 minutes (until edges and bottom are golden brown).

Step six:

While the cookies are baking, make the raspberry filling by placing a small saucepan on medium heat on the stovetop.

Step seven:

Add all the ingredients for the raspberry filling to the pot and heat the ingredients, stirring regularly, until all the ingredients are melted together and smooth.

Step eight:

Once the cookies have finished cooking, spoon a small amount of raspberry filling into the "thumbprint" of each cookie. Let it cool to allow the filling to set, then enjoy!

Tips and variations:

• If you are pressed for time feel free to use a raspberry jam for the filling instead of making the raspberry filling yourself. 
• You can use other berries such as strawberries, blueberries or blackberries to make these cookies.

How to store:

Store any leftover cookies in the fridge in an airtight container for up to 3 days at room temperature or up to 7 days in the fridge.

These cookies also freeze really well in an airtight container or freezer bag for up to 3 months.

Frequently asked questions:

Other recipes you will love:

• Chocolate raspberry filled cups
• Gluten-free lemon blueberry cookies
• Gluten-free blueberry raspberry cobbler
• Berry sauce
• Gluten-free chocolate marshmallow cookies

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