Gluten Free Raspberry Thumb Print Cookies
These are the best gluten free raspberry thumbprint cookies! Easy to make with almond flour they are also dairy free, vegan and paleo too.
Prep Time5 minutes mins
Cook Time20 minutes mins
Inactive Time15 minutes mins
Total Time40 minutes mins
Course: Dessert
Cuisine: American
Diet: Gluten Free, Low Lactose, Vegan
Servings: 24 cookies
Calories: 113kcal
Cookies
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.
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.
Calories: 113kcal | Carbohydrates: 7g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 28mg | Potassium: 13mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg