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)

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Rated 4.9 by 19 readers
Soft and Chewy Raspberry Thumbprint Cookies (gluten-free, grain-free, dairy-free)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 32 cookies

Ingredients

  • 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)

Directions

  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.

Notes

  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

Recipe by  | www.texanerin.com

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

  • 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.

    Reply
    • 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!

      Reply
  • 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.

    Reply
    • 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! :)

      Reply
  • 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.

    Reply
    • 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.

      Reply
      • 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 ;)

        Reply
        • 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?

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

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

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

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

    Reply
    • 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!

      Reply
  • 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

    Reply
    • 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!

      Reply
  • Laurel Martin
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    says
    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.

    Reply
    • 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!

      Reply
  • Alyona
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    says
    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!!!!!

    Reply
    • 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!

      Reply
  • Marion
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    says
    January 28, 2018 @ 2:35 pm

    Great easy recipe. Soft and chewy biscuits.

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

      So happy you liked them!

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

    How well do you think these would freeze?

    Reply
    • 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.

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

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

    Reply
    • 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. :)

      Reply
  • 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

    Reply
    • 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!

      Reply
  • Diane S. Caron
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    says
    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.

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

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

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

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

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

          1/2 cup. :)

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