Soft and Chewy Raspberry Thumbprint Cookies (gluten-free, grain-free, dairy-free)

These gluten-free thumbprint cookies are also grain-free and dairy-free! Can be adapted to use different zests, extracts and jams.

I love gluten-free cookies like these year-round. I don’t understand why raspberry thumbprints are a Christmas thing. They’re raspberry flavored! To me, that screams summer. So here’s a little piece of summer for you in December. :)

For more gluten-free Christmas cookies, check out my gluten-free molasses cookies! They remind me of the Archway cookies from my childhood. These paleo peppermint cookies are also insanely tasty. So gooey and fudgy!

Soft and Chewy Raspberry Thumbprint Cookies – Great with lemon or almond extracts! {grain-free, gluten-free and dairy-free}

I first made these in January when I was experiencing the post-Christmas winter blues. So of course I loaded them with lemon zest and extract. With Christmas around the corner, I thought I ought to try an almond version and they were just as delicious.

The dough in these raspberry thumbprint cookies is almost the same as the one in my lemon curd thumbprints. Except I made these dairy-free! I just used coconut oil instead of butter and reduced the amount by a tablespoon.

Soft and Chewy Raspberry Thumbprint Cookies – perfect with either almond or lemon extract! {grain-free, gluten-free and dairy-free}

And these are actually a little less fussy! For whatever reason, you have to pre-bake the lemon curd cookies a little before adding the curd. They came out looking funky when I made the indentation, added the lemon curd and then baked. These raspberry thumbprints get rid of that pre-baking step. It’s not much but I’ll take one less step as an improvement!

I think a powdered sugar glaze is pretty standard with thumbprint cookies but I know most of y’all don’t like it when I use powdered sugar (neither do I) so I just used some melted white chocolate. It’s also full of white sugar so it’s not really any better, but at least it tastes like something other than pure sugar.

Soft and Chewy Raspberry Thumbprint Cookies – perfect with either lemon or almond extract! {grain-free, gluten-free and dairy-free}

I think these gluten-free thumbprint cookies are quite pretty without the white chocolate on top so you can easily leave it out. That means less washing up, which is always good. ;) If you want to use white chocolate and need these cookies to be dairy-free, you can make your own dairy-free white chocolate.

I used a light colored raw sugar in the cookie dough and recommend thinking twice before using a dark raw sugar or coconut sugar. You don’t want the molasses-y taste to interfere with the light almond taste!

Soft and Chewy Raspberry Thumbprint Cookies – Great with almond or lemon extracts! {grain-free, gluten-free and dairy-free}

Raspberry Thumbprint Cookies (grain-free, gluten-free, dairy-free)

Rated 4.9 by 14 readers
Soft and Chewy Raspberry Thumbprint Cookies (gluten-free, grain-free, dairy-free)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 32 cookies


  • 2 cups (200 grams) blanched almond flour(called ground almonds in other countries)
  • 1/4 cup (34 grams) coconut flour, sifted if lumpy
  • 1/2 cup (100 grams) raw or granulated sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 7 tablespoons (98 grams) coconut oil, melted and cooled slightly1
  • 1 large egg, room temperature
  • 1 teaspoon almond extract
  • 1/3 cup (100 grams) raspberry jam or jam of choice
  • 1/2 cup (85 grams) white chocolate for piping, optional (omit for dairy-free)


  1. In a medium bowl, stir together the almond flour, coconut flour, sugar, baking powder and salt.
  2. In another medium bowl, stir together the coconut oil, egg and almond extract.
  3. Add the flour mixture to the wet mixture and stir just until combined. The dough will feel quite wet. Let sit for 10 minutes, which allows the coconut flour to absorb the liquid.
  4. Preheat the oven to 350 °F (175 °C) and line a cookie sheet with a piece of parchment paper.
  5. Roll the dough into 1" balls and place 2" apart on the prepared cookie sheet. The dough will feel quite greasy but this is okay.
  6. Using your thumb, make an indentation about 3/4 of the way down into each cookie. You may want to re-form the edges a little to make them prettier.
  7. Fill each indentation with 1/2 teaspoon of jam. Be sure not to overfill them.
  8. Bake for 8 minutes or until the cookies have barely started browning on the bottom.
  9. Let the cookies, which will be very soft, cool for 5 minutes on the baking sheet and then remove to a wire rack to cool completely.
  10. Pipe with white chocolate, if desired.
  11. Refrigerate in an airtight container for up to 4 days.


  1. If you use unrefined coconut oil, these will likely have a coconut taste to them. With refined coconut oil, there will be no coconut taste.

Adapted from my lemon curd thumbprint cookies

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91 comments on “Soft and Chewy Raspberry Thumbprint Cookies (gluten-free, grain-free, dairy-free)” — Add one!

  • Sue Seward says
    July 29, 2017 @ 8:50 pm

    I only got 12 cookies out of this recipe so hope they are not too big! I set the timer for 10 min instead of 8. They are a bit doughy. Thank you! #glutenfreelady

    • Erin replies to Sue Seward
      July 31, 2017 @ 11:06 am

      I hope you enjoyed them! Thanks for your feedback. :)

  • legacycowgirl
    July 19, 2017 @ 5:16 am

    These are so good. Here’s how I made them from your recipe…I only had one cup of almond flour so I used 1 cup of oat flour with the almond flour. I added the coconut flour and a couple teaspoons of a nut milk. I only had unrefined coconut oil so I used a refined walnut oil I had. I used a seedless black raspberry jam and they turned out perfect for me. Your recipe will be made many more times in the future. Thank you for sharing it with us Erin.

    • Erin replies to legacycowgirl
      July 22, 2017 @ 10:19 am

      That’s awesome that the almond flour and oat flour sub worked! That’s great to know. And black raspberry jam sounds delicious! I’ll have to try that. Thanks for your comment and so sorry for just now seeing it! I’m in the process of moving and things are chaotic.

  • Kayla says
    April 10, 2017 @ 4:13 am

    Can honey be substituted for the sugar?!

    • Erin replies to Kayla
      April 11, 2017 @ 8:35 am

      You could try but it would totally change the texture of the cookies and make them cakey and probably too flat. I don’t recommend it!

  • Melanie Fassi says
    March 22, 2017 @ 8:48 am

    Hi! I’d really like to try and make these but I have no coconut flour! Could I use corn flour instead??

    • Erin replies to Melanie Fassi
      March 22, 2017 @ 10:02 am

      Hello! Coconut flour is unfortunately not interchangeable with any other flour as it absorbs so much more liquid. Sorry about that!

      • Melanie Fassi replies to Erin
        March 22, 2017 @ 10:23 am

        Thank you for the speedy reply!! OK I will wait till I go shopping to make them! Also thank you for listing the ingredients in metric measurements! For European’s it’s a real time saver! No need to convert them :)

      • Melanie Fassi replies to Erin
        March 22, 2017 @ 10:25 am

        Thank you for the speedy reply!! OK I will wait till I go shopping to make them! Also thank you for listing the ingredients in metric measurements! For European’s it’s a real time saver! No need to convert them :) :)

        • Erin replies to Melanie Fassi
          March 23, 2017 @ 9:50 pm

          You’re welcome! I hate using cups, especially for grain-free baking. ;)

  • Sara says
    March 14, 2017 @ 10:47 pm

    Hi there,

    I am so excited to try these… They look delicious!

    I was wondering, can I substitute a natural sweetener such as Erythritol instead of using actual cane sugar?

    Thank you!

    • Erin replies to Sara
      March 15, 2017 @ 9:31 pm

      Hello! I’ve always had bad luck when trying to use low-carb sweeteners like erythritol. So I really have no idea if that’d work here. I’m sorry I don’t have a better answer for you!

  • Heidi
    February 11, 2017 @ 9:01 pm

    Just made these cookies and they turned out great! I used 7 tbl butter because I was out of coconut oil and used Smuckers simply fruit jelly for the centers after I baked them. Thanks for the recipe!

    • Erin replies to Heidi
      February 12, 2017 @ 11:15 pm

      So happy you liked them! Good to know that you can add the jelly after baking. Thanks for your comment. :)

  • Jen Williams
    January 3, 2017 @ 1:15 am

    Delicious! Made half with almond extract with raspberry jam and the other half with lemon extract and homemade paleo lemon curd.

    • Erin replies to Jen Williams
      January 3, 2017 @ 9:35 pm

      Yum! I’ve made these with lemon curd, too and they’re so, so good. :) I’m happy you liked them, too. Thanks for your comment!

  • Ann
    December 23, 2016 @ 2:01 am

    Thanks, Erin for shairng this recipe. These cookies are easy and excellent.
    I lived Germany years ago and these taste a lot like spitzbuben, a german almond cookie, filled with raspberry jam.

    • Erin replies to Ann
      December 23, 2016 @ 11:28 am

      I’m happy you enjoyed them! I live in Germany and have never tried Spitzbuben. I’ll have to try those out. Thanks for the tip and for your feedback!

  • Stacy says
    December 21, 2016 @ 4:41 pm

    Im not a big fan of almond extract- have you ever substituted with vanilla extract?
    Thank you!

    • Erin replies to Stacy
      December 21, 2016 @ 10:52 pm

      You can use whatever extract you’d like. :) I like lemon but vanilla works, too!

  • Kim says
    December 13, 2016 @ 12:23 am

    I have the THM baking blend and I was wondering if I could use that? It has organic coconut flour, golden flax meal, almond flour and oat fiber.

    • Erin replies to Kim
      December 13, 2016 @ 12:26 am

      Unfortunately not. This recipe uses a mix of almond flour + coconut flour and there’s not really a sub for either of those (though you could use another type of nut flour instead of almond flour). Sorry about that! Does it say on the bag how it’s supposed to be used? Like a sub for AP flour or something like that?

      • Kim replies to Erin
        December 13, 2016 @ 12:53 am

        The suggested uses are: muffins and biscuits, pancakes and waffles and bread. Thanks for the quick reply!

  • Sarah says
    December 10, 2016 @ 6:34 pm

    These look great! Do they freeze well?

    • Erin replies to Sarah
      December 11, 2016 @ 9:42 pm

      Thanks! And they do. Hope you’ll enjoy them! :)

  • Kim says
    December 6, 2016 @ 6:29 pm

    Is there a substitute for coconut flour?

    • Erin replies to Kim
      December 6, 2016 @ 6:58 pm

      Unfortunately, coconut flour’s not interchangeable with any other type of flour as it absorbs so much more liquid. Sorry about that!

  • Donna says
    December 6, 2016 @ 12:21 am

    These look so yummy! Can you substitute butter for the coconut oil?

    • Erin replies to Donna
      December 6, 2016 @ 10:22 am

      You can use 1/2 cup butter in place of the coconut oil. Enjoy! :)

  • Elly says
    December 3, 2016 @ 6:30 am

    What brand of almond flour do you use? I know that almond flours vary and want to make sure I use one that works with the recipe.


    • Erin replies to Elly
      December 3, 2016 @ 5:15 pm

      I’ve used Bob’s Red Mill and several different random brands of German almond flour without issue. :) Enjoy!

  • Shaina Brown says
    December 2, 2016 @ 8:18 pm

    I am hoping to make these for a cookie exchange this year. Have you ever tried using an egg replacer? I have an egg allergy.

    • Erin replies to Shaina Brown
      December 3, 2016 @ 5:11 pm

      I’m sorry but I haven’t tried that. If I were you, I’d try a chia egg. Good luck if you try it out! :)

  • Amanda says
    November 20, 2016 @ 3:51 am

    I’m gluten free but not dairy free. Can I use butter in place of coconut oil?

    • Erin replies to Amanda
      November 20, 2016 @ 9:52 am

      You can use 1/2 cup butter in place of the coconut oil. Enjoy! :)

  • Kristen says
    November 19, 2016 @ 9:16 pm

    This looks amazing but when I tried it it was very dry… I added another egg and t more tablespoons of oil but it still wouldn’t form into a ball between my hands. What could I be doing wrong?

    • Erin replies to Kristen
      November 19, 2016 @ 9:24 pm

      Hi there! I’m sorry you’re having difficulties! What brand of almond flour did you use? And did you make any changes or subs at all to the recipe? None of the other commenters have had that issue (and I’ve made these tons of times) so either one of the ingredients or one of the measurements were off. Or perhaps you really, really packed the almond flour? But even then, I don’t think it’d come out crumbly and dry. There have been times when I follow one of my own recipes (which has nothing but great reviews) and they come out terribly. Then I realize I added too much or too little of something. It happens. :/ I’m sorry! I hope you’ll give them another try. :) Maybe you could use a scale next time, if you didn’t last time.

      • Kristen replies to Erin
        November 19, 2016 @ 9:44 pm

        Thanks for your quick reply. I measured very carefully (using the scale) so I
        am not sure where I went wrong. I think it might be my flour. Thanks anyway, I will try again with new flour!

        • Erin replies to Kristen
          November 19, 2016 @ 10:54 pm

          Good luck with the next batch! :)

        • Kristen replies to Kristen
          November 23, 2016 @ 1:44 am

          New flour, no problem! Very tasty cookies, thank you!

        • Erin replies to Kristen
          November 23, 2016 @ 10:05 pm

          Yay! I’m happy you enjoyed them. :) What kind of flour did you use that didn’t work? I’m asking so the other commenters can avoid it. :)

  • Lucy
    November 11, 2016 @ 12:04 am

    Soft and chewy as promised! Thank you so much for sharing this recipe! I recently developed a gluten intolerance and was seriously freaking out about all the holiday baking I was going to miss. These turned out so good!

    • Erin replies to Lucy
      November 11, 2016 @ 8:57 pm

      I’m thrilled you found the recipe and that you enjoyed them! I’m not actually GF but I have loads of GF recipes that are super tasty so I hope you’ll try some others, too. :) Thanks for your comment!

  • Anna-Marie
    October 31, 2016 @ 12:18 pm

    Hi Erin would I be able to use ground almond instead of almond flour, I have that in my pantry and all the other ingredients just don’t really want to have to go to the supermarket until I need to go shopping again, thanks

    • Erin replies to Anna-Marie
      October 31, 2016 @ 1:00 pm

      Hi there! I see that you have a UK email address. I believe that almond flour = ground almonds in the UK so you have what you need. :) I hope you’ll enjoy the cookies!

  • Sally says
    October 31, 2016 @ 5:11 am

    I LOVE raspberry thumbprint cookies, and I’d like to make these for my daughter, but I can’t have almond. Is there another flour I could substitute and still get the same beautiful, delicious results?

    • Erin replies to Sally
      October 31, 2016 @ 8:57 am

      You could use another type of nut flour or nut meal but then the cookies would taste like nuts (these don’t taste nutty unless you add extract). Hazelnut meal and raspberry jam sounds tasty, though! Maybe cashew meal would also be nice.

  • Ashley says
    September 27, 2016 @ 5:40 pm


    These look amazing! Can’t wait to try.

    Would these work to cut the recipe in half? I don’t have enough people to consume 32 cookies ;)

    • Erin replies to Ashley
      September 28, 2016 @ 10:07 am

      Hi there! And yes, you can halve the recipe. :) For half an egg, whisk one egg and use 25 grams. Or you could just freeze the dough and make the other half later!

  • Osgood says
    September 3, 2016 @ 1:53 am

    Can you substitute all coconut flour for the almond flour? Or would it come out to dry?

    • Erin replies to Osgood
      September 3, 2016 @ 12:52 pm

      Unfortunately not. The two flours aren’t interchangeable (coconut flour isn’t interchangeable with any kind of flour) and almond flour could only be swapped out for another type of nut flour. Sorry about that!

  • zahra
    March 19, 2016 @ 11:15 am

    I made these cookies the other day,my first time using coconut and almond flour and wow they are so good.I bought lots of bob’s red mill products on my trip and started baking the day I got home(first time touching a bob’s red mill flour and coconut exciting!) and can’t wait to try more recipes.I used coconut sugar because I wanna put that sugar in everything!I’m just a little bit too excited!:)
    thanks for your amazing recipes

    • Erin replies to zahra
      March 19, 2016 @ 4:48 pm

      Oh, yay! I’m so excited for you! I’m very happy that you were able to get some Bob’s Red Mill on your trip to Dubai. :) I haven’t tried these with coconut sugar because I thought it’d lessen the almond or lemon taste. Did it work well? Thanks a bunch for your comment! I hope you’ll enjoy the other recipes just as much. :)

      • zahra replies to Erin
        March 19, 2016 @ 5:00 pm

        Thank you:)
        I’m not sure how almondy! these cookies are supposed to taste but I think it did lessen almond flavour a little bit,anyway I loved it.

        • Erin replies to zahra
          March 19, 2016 @ 7:59 pm

          Well if you loved it, then it’s all good. I’ll have to try coconut sugar next time! Thanks again for your comment. :)

  • Gen says
    March 9, 2016 @ 5:05 am

    made your gluten free version, made them small cause they are so good.

    Your recipes are right I do have to leave them in a bit longer 15min but are wonderful

    • Erin replies to Gen
      March 11, 2016 @ 9:37 am

      I’m so happy you enjoyed them and the other recipes! Thanks for your feedback. :)

  • Stacy | Wicked Good Kitchen
    January 7, 2016 @ 5:49 pm

    Erin, I agree. Why are thumbprint cookies only baked and shared during the holidays? Raspberry thumbprints are my favorites and I cannot wait to try this grain-free version. Your Grain-free Lemon Curd Thumbprint Cookies ROCK! In fact, I pinned them to BHG’s World’s Largest Cookie Exchange last month. :) Thanks for sharing, girl. I hope your holidays were fabulous! xo

  • Matt Killy
    December 22, 2015 @ 2:24 pm

    Hey there,

    Really delicious article! ;) I really love your photos. Is it iPhone only or are you using a specific camera?


  • Heather | Heather Likes Food
    December 17, 2015 @ 11:02 am

    What a great cookie to bring to a cookie exchange!

  • Medeja says
    December 17, 2015 @ 10:54 am

    Lovely cookies! they look like cute blossoms!

    • Erin replies to Medeja
      December 17, 2015 @ 8:20 pm

      Thanks! And aww, they do! I hadn’t noticed that.

  • Mich
    December 17, 2015 @ 5:20 am

    Look so good, any recommendations on replacing the egg ?

    • Erin replies to Mich
      December 17, 2015 @ 8:21 pm

      Thanks! And unfortunately not. I know a lot of people have success with flax eggs but I’ve never tried that sub myself. Sorry about that!

  • jenn @ Peas and Crayons says
    December 17, 2015 @ 3:06 am

    I want to dive face-first into that raspberry center! YUM!

  • Sylvie says
    December 17, 2015 @ 2:38 am

    Love these, I can never say no to a thumbprint cookie!

    • Erin replies to Sylvie
      December 17, 2015 @ 8:24 pm

      And they’re grain-free, for your pleasure! ;)

  • Dorothy at Shockingly Delicious says
    December 17, 2015 @ 2:09 am

    Those look 12-months-a-year good!

  • Amy Stafford says
    December 17, 2015 @ 1:26 am

    Thumbprint cookies make me happy, and these with their chewy raspberry centers look perfect.

    • Erin replies to Amy Stafford
      December 17, 2015 @ 8:32 pm

      Same here! They remind me of my childhood.

  • Charlotte Moore
    December 17, 2015 @ 1:02 am

    I could several of these right now. They look so very yummy.

  • Lisa | Mummy Made.It says
    December 17, 2015 @ 12:29 am

    Super cute cookies! I’m intrigued by the dairy free white chocolate. I’ll definately be giving that a go for Christmas

  • Des @ Life's Ambrosia says
    December 17, 2015 @ 12:26 am

    Such gorgeous cookies for the holidays!

  • Sammie
    December 17, 2015 @ 12:10 am

    I love that you never let us down. A fantastic cookie that can be gifted to those friends and family with allergies and intolerances. Almond and raspberry are one if my favourite flavour pairings. Fab recipe. Sammie.

    • Erin replies to Sammie
      December 17, 2015 @ 8:34 pm

      Aww, thanks! What a nice comment. :) And I’m with you – raspberry and almond are perfect together! Thanks again for your lovely comment. :)

  • Erren | Erren's Kitchen says
    December 16, 2015 @ 10:12 pm

    Raspberry is my absolute favorite flavor to put into a thumbprint cookie! There’s just something about it that takes me back to being a little kid :)

  • Emma {Emma's Little Kitchen} says
    December 16, 2015 @ 9:58 pm

    I bet the almond flour makes these incredible with the raspberry. YUM!

    • Erin replies to Emma {Emma’s Little Kitchen}
      December 17, 2015 @ 8:42 pm

      It does indeed! Especially with the almond extract. :)

      • Kimberley Blue
        replies to Erin
        December 16, 2016 @ 2:29 am

        Thank you so much for this recipe! I made these today and they are delicious. The only thing I did different was roll the cookie dough in finely chopped pecans and use strawberry jam instead of raspberry. I made them for a school event, but can’t wait to make them again for my family. Merry Christmas!

        • Erin replies to Kimberley Blue
          December 17, 2016 @ 7:45 am

          I love your idea of rolling them in chopped pecans! I’m definitely going to try that. I’m happy that you liked them and will be making them again! Thanks for your comment. :)

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