Gluten Free Raspberry Thumbprint Cookies

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:

Step one:

First, preheat your oven to 350 degrees Fahrenheit.

Step two:

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

Step three:

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.

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 stove.

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:

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:

Other recipes you will love:

• Chocolate raspberry cups
• Lemon blueberry cookies
• Blueberry raspberry cobbler
• Raspberry blueberry sauce
• Chocolate marshmallow cookies

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