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 27 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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188 comments on “Soft and Chewy Raspberry Thumbprint Cookies (gluten-free, grain-free, dairy-free)” — Add one!

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  • Adelaide
    September 11, 2019 @ 3:21 pm

    I have tried some of your wonderful recipes and they al delicious! Your selection and library are wonderful! Well done and thank you for all the inspiration! You are a shining star in what yu do!

    • Erin replies to Adelaide
      September 16, 2019 @ 8:17 pm

      Aww, thank you! What a nice thing to say. :) I’m really glad you like the recipes! And I’m so sorry for just now seeing your comment! It somehow got mixed in with the spam.

  • Michelle K says
    March 31, 2019 @ 4:31 pm

    Hubby and I loved these! The Second time making them I used coconut palm sugar instead of Raw sugar. ⭐️⭐️⭐️⭐️⭐️

    • Erin replies to Michelle K
      April 3, 2019 @ 7:41 pm

      I’m so glad that you both liked them! Thanks for your comment. :)

  • amara
    February 5, 2019 @ 4:33 pm

    This recipe is amazing!! Some of the best gluten free cookies i have ever had! Seriously delicious and i have gotten great complements for my baking skills solely from this awesome recipe.

    • Erin replies to amara
      February 10, 2019 @ 1:15 pm

      Wow, I’m so glad to hear that! That’s great that people liked them so much. Thanks for your comment!

      • Kayla
        replies to Erin
        February 12, 2019 @ 5:20 pm

        Same here! Girls at work want to pay me to make more for them and their husbands!!! They are really delicious!

        • Erin replies to Kayla
          February 21, 2019 @ 9:13 pm

          Yay! I’m so happy to hear that. That’s awesome! Thanks for your comment and sorry for just now seeing it!

  • Katharine says
    January 6, 2019 @ 12:36 pm

    Hi, these look yummy.I’m hoping to make them soon. What would be a good sub for the eggs and how much to use? Thanks.

    • Erin replies to Katharine
      January 6, 2019 @ 3:23 pm

      Hi there! I’ve never used an egg sub in these so I’m not positive it’d work. I’m guessing 1 chia or flax egg would work (but it’s really just a guess!).

  • Karen Rush
    December 25, 2018 @ 11:53 pm

    These were a big hit on my Christmas cookie tray. They froze well. Thank you for a terrific recipe!

    • Erin replies to Karen Rush
      January 2, 2019 @ 8:22 pm

      I’m so sorry for just now seeing your comment! I didn’t realize I wouldn’t have internet at my in-laws over the holidays. :/ I’m happy to hear that you enjoyed the cookies! Thanks for your comment and sorry again.

  • Sarah Scott
    December 25, 2018 @ 1:35 am

    These are insanely delicious! My poor GF dad is used to having crummy tasting food and desserts. This is the best GF cookie we’ve ever had. You’ve given us good food again. Thank you a million times!

    • Erin replies to Sarah Scott
      January 2, 2019 @ 8:20 pm

      I’m so terribly sorry for just now seeing your comment! I didn’t realize I wouldn’t have internet at my in-laws over the holidays. :( I’m happy to hear that you and your dad enjoyed these. And your poor dad! I have tons of gluten-free desserts and I promise they’re all far from crumbly. Thanks for your comment and sorry again for being so slow to reply!

  • Candace says
    December 24, 2018 @ 7:24 am

    I made these vegan- subbed in aquafaba (chickpea juice) and a bit of ground flax- turned out delicious! they were a little delicate…but very good. i feel like these are a can’t miss!

    • Erin replies to Candace
      December 24, 2018 @ 10:01 am

      I love that you made them vegan! How much aquafaba did you use? Thanks for the tip! I’m so happy that they came out well with your subs. :)

      • candace
        replies to Erin
        July 13, 2019 @ 1:45 am

        idk how i never saw this! 3T is what iused. That is the standard measure of aquafaba used to = 1 whole egg

        • Erin replies to candace
          July 15, 2019 @ 1:00 pm

          Awesome! Thanks so much for letting me know. :)

  • Christian says
    December 24, 2018 @ 1:50 am

    Can I use almond meal instead of blanched almond flour?


    • Erin replies to Christian
      December 24, 2018 @ 10:00 am

      Yes, if you don’t mind the little bits of almond skin! :)

  • Kayla says
    December 17, 2018 @ 1:56 pm

    Can you use gluten free baking flour as a sub for the coconut flour? If so, use the same amount? And if using butter as a sub for coconut oil, should you use the same amount?

    Hoping to bake these tonight!

    • Erin replies to Kayla
      December 17, 2018 @ 2:36 pm

      Unfortunately not. There’s no sub for the coconut flour as it absorbs so much more liquid than any other type of flour. I’ve heard that oat flour sometimes works in some recipes but I have no idea if it’d work here. Use 8 tablespoons of butter in place of the 7 1/2 tbsp of coconut oil. I’d love to hear how they come out!

      • Kayla replies to Erin
        December 17, 2018 @ 3:07 pm

        Can the coconut flour be left out and just up the almond flour?

        • Erin replies to Kayla
          December 17, 2018 @ 3:27 pm

          Unfortunately not. :( I’ve tried. They don’t come out with the right texture.

  • Karne says
    December 16, 2018 @ 8:50 pm

    I am bewildered about the 4 days life of these cookies. Does this mean they must b e eaten as soon as baked? My usual Christmas cookies are kept in tins for several weeks. HELP how can they keep longer?

    • Erin replies to Karne
      December 17, 2018 @ 2:37 pm

      Of course they last longer (I’m sure a few weeks would be fine) but they won’t be as tasty as fresh or if you eat them within 4 days. There’s nothing to add to them that’ll make them last longer. You could freeze them if you like!

  • Shelly says
    December 15, 2018 @ 7:01 pm

    These were so good. I did have a problem with then falling apart when I was rolling and thumbprinting them. I added a tiny bit more coconut oil but in retrospect maybe I should have added another egg or the egg white of another egg. It just seemed to crumbly. I also baked about a minute longer. So good though! Thanks for the recipe. 🤗

    • Erin replies to Shelly
      December 17, 2018 @ 2:33 pm

      I’m happy you enjoyed them! It seems like some people find them crumbly but I never have. I guess it depends on the type of almond flour you use. Thanks for your comment. :)

  • Judith
    December 15, 2018 @ 5:45 pm

    Just made these with butter. Rolled in whipped egg whites and almond flour before baking. Delicious. A great hit. Will make these again.

    • Erin replies to Judith
      December 17, 2018 @ 2:33 pm

      The egg whites is a great idea! Thanks for the tip and your comment. :)

  • Judy says
    December 14, 2018 @ 8:22 pm

    I just made these and they are very good! I did sub butter for the coconut oil though. Thanks for the easy recipe.

    • Erin replies to Judy
      December 14, 2018 @ 8:57 pm

      You’re welcome! I’m happy to hear that you liked them. :) Thanks for your comment!

  • Lisa says
    December 14, 2018 @ 6:38 am

    Love…. Love…. Love these cookies! They are a part of our traditional annual baking day! Lol, we usually just dip pretzels in almond bark (a long time joke), but it’s official! We actually bake now!

  • Bethany says
    December 6, 2018 @ 8:12 pm

    These look delicious! Do they freeze well?

  • Catherine says
    November 30, 2018 @ 6:16 pm

    Can I substitute almond flour with another flour? If yes, what would you recommend?
    Thank you 😊

    • Erin replies to Catherine
      December 2, 2018 @ 7:34 pm

      Hi there! I’m sorry for just now seeing your question. Almond flour is really only interchangeable with other types of nut flours / meals. I haven’t tried anything other than almond flour in this recipe, but I think cashew meal could work.

  • Dauhn Minus says
    November 27, 2018 @ 8:02 pm

    I absolutely Love the variety of gluten free recipes you have. However, I am searching DESPERATELY for cookies; especially Christmas and other major holiday options for my granddaughter who is 4 years old and is allergic to tree nuts, coconut, sesame seeds, and beans. How in the world am I going to find a variety of options so this little one will not be left out when doing my annual baking for eight grandchildren? Can you help PLEASE ???

    • Erin replies to Dauhn Minus
      December 17, 2018 @ 2:49 pm

      Hi there! I’m so very sorry for just now seeing your comment. It landed in spam for some weird reason! Most of my recipes unfortunately use almond flour or coconut flour / oil / sugar (because of my intolerances). Can she have Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour? If so, I might have a few recipes I could recommend! And this molasses cookies recipe works, I think!

  • Anne Springer says
    September 24, 2018 @ 7:26 pm

    I can’t eat coconut due to allergy. Do you have suggestions for coconut flour?

    • Erin replies to Anne Springer
      September 24, 2018 @ 9:53 pm

      There’s unfortunately no sub for coconut flour as it absorbs so much more liquid than any other flour. Sorry about that! Some people have mentioned oat flour but I’ve never tried it.

  • Heather
    September 8, 2018 @ 8:41 pm

    We love these. I did try them with butter and KA measure for measure flour and they did not work. When we followed the recipe 😊 they worked fine. I don’t try to too then but use a small cookie scoop. I like the rustic look so we don’t re-roll them. I use a 1/4 tsp to make the indentation. The original recipe yeilded about 18 cookies.

    • Erin replies to Heather
      September 9, 2018 @ 9:08 pm

      Haha. Well I’m happy you decided to make them again, following the recipe. :) 1-to-1 GF baking flours are usually meant for subbing for wheat flour, so it makes sense that it wouldn’t work here (though I guess it’s always worth trying :)) Thanks so much for your feedback!

  • Krista says
    June 15, 2018 @ 2:42 pm

    These are absolutely delicious. I substituted Lakanto classic monkfruit for the sugar. I had the same issue as Shannon with the cookies breaking apart when I pressed my thumbprint in. It was pretty time consuming to form them. However, I think I may know why this happened- when the recipe calls for 7 T of coconut oil, does that mean measure 7 solid T of coconut oil and melt it, or does it mean 7 T of melted coconut oil? I did the latter, and I’m thinking you meant the former.

    • Erin replies to Krista
      June 19, 2018 @ 8:22 pm

      Hi Krista! I’m happy that you enjoyed them. :) It’s great to know that Lakanto works well! I actually have some and never use it. Thanks a bunch for the tip. 1 tablespoon of coconut oil is 14 grams, whether it’s measured solid or melted. So it doesn’t matter if you measure before or after it’s melted. I really think it might just be the almond flour. Thanks for your comment!

  • Brenda says
    June 13, 2018 @ 4:20 am

    Do I blanch the almond flour or can I buy it blanched? If I do it…how? I’m new to gluten free baking.

    • Erin replies to Brenda
      June 13, 2018 @ 8:42 pm

      Hi there! Most almond flour is already blanched and if it’s not, it’s usually called almond meal. It’s not something you have to do yourself! :)

  • Shannon says
    June 1, 2018 @ 11:43 am

    Everyone loves these. I’ve made them so many times and they are always a hit. The finished product has always been perfect. I find these to be *much* more time consuming than the recipe suggests. i.e. I do not have the choice whether or not to reshape the edges to “make them prettier”. Prettiness is not the issue. If I just push my thumb in the center they split from the middle into about 5 or ten pieces, kind of like pie slices. I don’t reshape the edges because I want to make them prettier. If you want an actual well that can be filled with jam, you *need” to reshape the edges to make the cookies functional (hold jam). I’ve been making this recipe for over 2 years and I make it often. It’s probably my favourite recipe. it takes me at least an hour just to form these cookies into a good enough shape though. They don’t hold together like normal cookie dough (and I wouldn’t expect them to) but they taste so good. Chilling the dough before forming the cookies does help though! If time is an issue though, I would never be able to make these in 30 minutes. Normally about 75-90 minutes. The bake time is right for me. It really is just the best recipe.

    • Erin replies to Shannon
      June 2, 2018 @ 8:31 pm

      I’m happy that you’ve been enjoying them! :) I’ve also made them a whole lot but have never needed close to an hour to shape them. What brand of almond flour are you using? I would suggest trying a different one and seeing if that helps. Brands vary so much in how finely they’re ground, which has an impact on how dry (and therefore less easy to form) the dough is.

      • Shannon replies to Erin
        June 3, 2018 @ 2:53 pm

        Thanks for the tips! I’ve used all different brands and not noticed much difference. If you think it might be that my dough is a little dry though, I might try adding a little bit of an extra egg and see if that helps. I use coconut flour in baking fairly often so I know it holds moisture if it’s mixed with egg. I’m sure I’ll keep experimenting probably for ever so I’ll keep you posted ;)

        • Erin replies to Shannon
          June 5, 2018 @ 8:20 pm

          Haha. Experimenting forever. ;) I think your egg idea is a good one. I hope it goes well! You also try decreasing the coconut flour a little bit.

  • Natalie says
    May 26, 2018 @ 9:26 pm

    Can you use stevia as a sweetener?

    • Erin replies to Natalie
      May 28, 2018 @ 6:13 pm

      I’m really not sure as I’ve never used it. Sorry about that!

  • Stephanie says
    April 28, 2018 @ 3:50 pm

    I can’t do sugar. Do you think honey could be used?

    • Erin replies to Stephanie
      April 28, 2018 @ 8:34 pm

      The problem is that there’s no liquid to reduce in the recipe, which is necessary because of the liquid you’re adding from the honey. So I can’t really recommend it. Sorry about that!

  • Brenda says
    April 11, 2018 @ 10:22 pm

    So delicious!! I wonder how they would get if I add whey protein to them? And how much

    • Erin replies to Brenda
      April 12, 2018 @ 7:45 pm

      So happy you like them! :) I’ve never added protein to my cookies so I have no idea. Sorry about that!

  • Laurel Martin
    March 30, 2018 @ 7:25 am

    These cookies changed my whole bias against gluten- and dairy-free baking – soooo delicious!! I have no personal dietary restrictions but made these for guests – but would definitely make them again for myself & family.

    • Erin replies to Laurel Martin
      April 1, 2018 @ 8:35 pm

      Awesome! So happy to hear that you’ll make them again for yourself. :) Thanks for your comment!

  • Alyona
    February 24, 2018 @ 11:21 am

    They taste delicious! I did use coconut sugar instead and they got nice brownish colour! Such a an easy, tasty tea snack . Thank you!!!!!

    • Erin replies to Alyona
      February 25, 2018 @ 9:52 pm

      You’re welcome! Good to know that coconut sugar works well. :) Thanks for your comment!

  • Marion
    January 28, 2018 @ 2:35 pm

    Great easy recipe. Soft and chewy biscuits.

    • Erin replies to Marion
      January 28, 2018 @ 9:38 pm

      So happy you liked them!

  • Kelsey says
    January 7, 2018 @ 8:16 pm

    How well do you think these would freeze?

    • Erin replies to Kelsey
      January 14, 2018 @ 5:39 pm

      I’m so very sorry for just now seeing your comment! I don’t know where the week went. Do you mean the baked cookies? I haven’t tried it myself but I think it’d work fine.

  • DAWN KOCH says
    December 26, 2017 @ 6:12 pm

    Got the recipe from nephew Darryl, very easy and very tasty!

    • Erin replies to DAWN KOCH
      December 29, 2017 @ 3:26 pm

      So happy he shared the recipe with you and that you enjoyed it! Thanks for your comment. :)

  • Shiana says
    December 22, 2017 @ 12:45 pm

    Can I use only coconut flour as almond flour is not easy to find where I live or maybe regular flour ? TA

    • Erin replies to Shiana
      December 22, 2017 @ 1:02 pm

      Coconut flour isn’t interchangeable with any other flours as it absorbs so much more liquid. :( Sorry about that!

  • Diane S. Caron
    December 14, 2017 @ 9:51 pm

    I didn’t have the coconut flour so I substituted it with the same amount of all-purpose gluten free flour and it did worked fine and they taste great.

    • Erin replies to Diane S. Caron
      December 16, 2017 @ 7:10 pm

      Good to know that works! Thanks for the tip. :)

      • Inga replies to Erin
        December 17, 2017 @ 10:27 pm

        Can you use butter instead of coconut oil. If so how much butter.

        • Erin replies to Inga
          December 18, 2017 @ 9:04 pm

          1/2 cup. :)

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