Classic Raspberry Almond Thumbprint Cookies (Gluten-Free & Dairy-Free)

Indulge in these elegant, fruit-filled cookies that combine the richness of almonds with bright raspberry preserves. These gluten-free and dairy-free thumbprint cookies offer a perfect balance of nutty sweetness and tangy fruit, making them ideal for holiday gatherings, afternoon tea, or any special occasion.

Ingredients

Makes 18-20 cookies

Cookie Dough

  • 150g (1¼ cups) almond flour
  • 30g (¼ cup) coconut flour
  • 75g (⅓ cup) coconut oil, solid
  • 45ml (3 tablespoons) pure maple syrup
  • 2.5ml (½ teaspoon) almond extract
  • 2g (¼ teaspoon) sea salt
  • 5ml (1 teaspoon) vanilla extract

Filling

  • 60g (¼ cup) sugar-free raspberry jam
  • Optional: 15g (2 tablespoons) powdered coconut sugar for dusting

Instructions

  1. Preparation (10 minutes)
  • Preheat oven to 175°C (350°F)
  • Line baking sheet with parchment paper
  • Ensure coconut oil is solid but workable
  • Bring ingredients to room temperature
  1. Make Cookie Dough (10 minutes)
  • Whisk together almond and coconut flours with salt
  • Mix in solid coconut oil until crumbly
  • Add maple syrup, almond extract, and vanilla
  • Combine until dough forms
  1. Shape Cookies (15 minutes)
  • Roll dough into 1-inch balls (about 15g each)
  • Place on prepared baking sheet
  • Press thumb into center of each cookie
  • Fill each indent with ½ teaspoon jam
  1. Bake (12-15 minutes)
  • Bake until edges are lightly golden
  • Watch carefully to prevent over-browning
  • Let cool on baking sheet for 5 minutes
  • Transfer to wire rack to cool completely

Nutritional Information (per cookie, based on 20 cookies)

  • Calories: 95
  • Fat: 7g
  • Carbohydrates: 6g
  • Fiber: 1g
  • Protein: 2g
  • Sugar: 3g

Total Time

  • Prep Time: 35 minutes
  • Bake Time: 12-15 minutes
  • Total Time: 50 minutes

Pro Tips and Tricks

  1. Perfect Thumbprints
  • Use slightly damp finger to prevent sticking
  • Make indents deep enough for jam
  • Re-press indents halfway through baking if needed
  1. Jam Selection
  • Warm jam slightly for easier filling
  • Use thick preserves to prevent running
  • Fill indents completely but don’t overflow
  1. Texture Success
  • Keep dough cool while working
  • Don’t overwork the dough
  • Allow cookies to set completely before moving
  1. Storage Success
  • Cool completely before storing
  • Layer with parchment paper
  • Keep in cool place

Variations and Substitutions

  1. Filling Options
  • Apricot preserves
  • Mixed berry jam
  • Fig preserves
  1. Flour Alternatives
  • All almond flour
  • Hazelnut flour blend
  • Cashew flour
  1. Sweetener Options
  • Honey (not vegan)
  • Date syrup
  • Agave nectar
  1. Flavor Enhancements
  • Orange zest
  • Vanilla bean
  • Ground cardamom

Common FAQs

Q: Why are my cookies spreading?
A: Ensure coconut oil is solid and dough is properly chilled.

Q: Can I make these ahead?
A: Yes, store unbaked dough balls in freezer up to 3 months.

Q: Why did my jam bubble over?
A: Make deeper indents and don’t overfill with jam.

Q: Can I use different jams?
A: Yes, any thick fruit preserve works well.

Storage and Make-Ahead Tips

Room Temperature Storage

  • Store in airtight container
  • Keep up to 5 days
  • Layer with parchment paper
  • Avoid warm areas

Freezer Storage

  • Freeze unbaked dough balls
  • Store up to 3 months
  • Thaw in refrigerator
  • Add jam before baking

Make-Ahead Options

  • Prepare dough up to 3 days ahead
  • Store wrapped in refrigerator
  • Shape and fill when ready to bake
  • Allow to warm slightly before shaping

Cookie Assembly Tips

  • Fill cookies just before baking
  • Don’t overfill indents
  • Let cool completely before stacking
  • Dust with sugar just before serving

These raspberry almond thumbprint cookies offer a perfect balance of nutty sweetness and tangy fruit. Their gluten-free and dairy-free profile makes them accessible to everyone, while their elegant appearance and delicious taste make them suitable for any special occasion.