You are going to love these gluten free raspberry thumbprint cookies! They are surprisingly easy to make with healthy ingredients like almond flour, coconut flour and fresh raspberries. These cookies are also dairy free and vegan.
Why you will love this recipe:
- They taste amazing!
- These vegan raspberry thumbprint cookies are surprisingly easy to make.
- They are made with healthy ingredients like almond flour, coconut flour, honey and raspberries.
- These healthy cookies are refined sugar free.
- They store really well and make great leftovers.
- You can freeze them.
- This is a no chill cookie recipe.
- These cookies are also dairy free, paleo and vegan.
- Instead of raspberries you could use other berries such as blueberries, strawberries or blackberries.
- These cookies are made with no butter and no margarine.
- They're made with no jam and instead use fresh raspberries for the filling.
Key ingredients and substitutions:
- Almond flour - almond flour is such a healthy gluten free flour. It's high in fiber, and higher in protein compared to grain based flours. It's also full of healthy fats. 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. If you are vegan be sure to use maple syrup.
- Raspberries - fresh or frozen raspberries are used to make the delicious raspberry filling in these thumbprint cookies.
- Coconut oil - coconut oil is used instead of butter or margarine to make these cookies. It helps keeps these cookies dairy free and gives them the perfect texture.
How to make this recipe:
First, preheat your oven to 350 degrees Fahrenheit.
In a large bowl, add all the ingredients for the cookies and blend well with a pastry blender.
Now line a baking sheet with parchment paper and 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.
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).
Now bake the cookies for 11-13 minutes (until edges and bottom are golden brown).
While the cookies are baking, make the raspberry filling by placing a small saucepan on medium heat on the stove.
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.
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 either maple syrup or honey to make these cookies.
- To make these into gluten free vegan raspberry thumbprint cookies be sure to use maple syrup instead of honey.
- 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 7 days.
Frequently asked questions:
No, almond flour and almond meal are not the same. Almond flour is finer, and made from blanched almonds, while almond meal is more course and made from raw, unpeeled almonds. Be sure to use almond flour and not almond meal for making these cookies.
If you can't have almond flour I recommend using cashew flour instead.
I don't recommend replacing the coconut flour with another flour.
Yes these cookies freeze really well.
Other recipes you will love:
- Chocolate raspberry cups
- Lemon blueberry cookies
- Blueberry raspberry cobbler
- Raspberry blueberry sauce
- Chocolate marshmallow cookies
Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!
Gluten Free Raspberry Thumb Print Cookies
- Preheat oven to 350F.
- In a large bowl combine all the ingredients and blend well with a pastry blender.
- Line a baking sheet with parchment paper.
- 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.
- Using the back of a teaspoon, wet it between each cookie, and press into the centre of the cookie to make an indent ("the thumbprint).
- Place in the oven and cook for 11-13 minutes (until edges and bottom are golden brown).
- Remove from oven and let cool.
- While the cookies are cooling make the raspberry filling.
- Place a small saucepan on medium heat on the stove.
- Add the raspberries, coconut butter and vanilla to the pot and stir well until all the ingredients are melted together and smooth.
- Spoon a small amount of raspberry filling into the "thumbprint" of each cookie.
- Allow the cookies to cool for another 30 minutes or so to allow the raspberry filling to settle.
- Serve and enjoy!
- Store any leftover cookies in the fridge in an airtight container for up to 7 days.
- If you are pressed for time feel free to use a raspberry jam instead of making the raspberry filling yourself.
- Nutritional values are an estimate and will vary depending on the exact ingredients you use.