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
- 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
- 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
- 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
- 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
- Perfect Thumbprints
- Use slightly damp finger to prevent sticking
- Make indents deep enough for jam
- Re-press indents halfway through baking if needed
- Jam Selection
- Warm jam slightly for easier filling
- Use thick preserves to prevent running
- Fill indents completely but don’t overflow
- Texture Success
- Keep dough cool while working
- Don’t overwork the dough
- Allow cookies to set completely before moving
- Storage Success
- Cool completely before storing
- Layer with parchment paper
- Keep in cool place
Variations and Substitutions
- Filling Options
- Apricot preserves
- Mixed berry jam
- Fig preserves
- Flour Alternatives
- All almond flour
- Hazelnut flour blend
- Cashew flour
- Sweetener Options
- Honey (not vegan)
- Date syrup
- Agave nectar
- 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.