You'll love these gluten free Raspberry Thumbprint Cookies because they're soft, filled with delicious raspberry jam and simple to make. Plus they're adorably cute and perfect for the holiday season!

Raspberry Thumbprint Cookies

It’s hard to choose my favorite thing about these thumbprint cookies, but if I had to, I think it would be the raspberry center. Raspberries are one of my favorite fruits and the raspberry flavor with the almond butter and coconut flakes are irresistible. If you want, you could also try another jam flavor like strawberry or blueberry for the center.

thumbprint cookies with raspberry filling on brown parchment paper

Ingredients for Gluten Free Raspberry Thumbprint Cookies

The ingredients for these raspberry thumbprint cookies are simple but full of flavor!

Almond butter
Gluten free oats
Almond flour
Maple syrup
Ghee
Vanilla extract
Sea salt
Egg
Coconut flakes
Raspberry jam (or any fruit flavored jam)

raspberry thumbprint cookies on parchment paper

How to make thumbprint cookies

Preheat the oven to 325°F and line a baking sheet with parchment paper.
In a medium bowl, add the almond butter, oats, almond flour, maple syrup, ghee* (see note below), vanilla extract, and sea salt. Mix together with a hand mixer on medium speed until incorporated and dough forms.
Shape the dough into about 1 inch balls, using about 1.5 tablespoons of dough. Or use a medium cookie scoop to form the balls. Place the cookies on the prepared baking sheet.
Make the egg wash by beating together the egg and water in a small bowl. Roll the dough balls in the wash and then roll the balls in the coconut flakes. Cover the sides of the balls with the coconut flakes.
Press into the center of the dough with your thumb making an indentation for the jam. Fill each indentation with about 1 tsp of jam.
Bake the cookies for about 11-13 minutes. Cool on the baking sheet for a few minutes then transfer to a wire rack to cool completely.

Tips for making Raspberry Thumbprint Cookies

Indent depth: Roll the balls and indent only a little ways. You don’t want to push down too far on the cookies with your thumb or you’ll break through the bottom and the jam will run out when it’s baking.

Dough consistency: I’ve found that different brands of almond butter produce different consistencies with the dough. If the dough seems dry, add ghee 1 tbsp at a time. If your almond butter is already runny, you might not need to add the ghee.

raspberry thumbprint cookies with coconut flakes on parchment paper

How to store

Store cookies in a tightly sealed container in the fridge for up to 4 days.

Looking for more gluten free cookies?

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Gluten Free Raspberry Thumbprint Cookies

These gluten free raspberry thumbprint cookies are perfect for the holidays! They are full of flavor and would be adorable in any cookie box.

Print Pin Rate

Course: Dessert, Snack

Cuisine: American

Keyword: christmas cookies, cookies, gluten free, holiday, soft cookies, thumbprint cookies

Prep Time: 10

Cook Time: 13

Total Time: 23

Servings: cookies

116 Katelyn | With Sweet Honey

Equipment

Hand Mixer

Ingredients

½ cup almond butter
½ cup gluten free oats
1 cup almond flour
4 tbsp maple syrup
2 tbsp ghee, melted* (see note below)
1 tsp pure vanilla extract
⅛ tsp sea salt
1 egg
1 tbsp water
Unsweetened coconut flakes
½ cup raspberry jam (or any fruit flavored jam)

Instructions

Preheat the oven to 325°F and line a baking sheet with parchment paper.
In a medium bowl, add the almond butter, oats, almond flour, maple syrup, ghee, vanilla extract, and sea salt. Mix together with a hand mixer on medium speed until incorporated and dough forms.
Shape the dough into about 1 inch balls, using about 1.5 tablespoons of dough. Or use a medium cookie scoop to form the balls. Place the cookies on the prepared baking sheet.
Make the egg wash by beating together the egg and water in a small bowl. Roll the dough balls in the wash and then roll the balls in the coconut flakes. Cover the sides of the balls with the coconut flakes.
Press into the center of the dough with your thumb making an indentation for the jam. Fill each indentation with about 1 tsp of jam.
Bake the cookies for about 13 minutes. Cool on the baking sheet for a few minutes then transfer to a wire rack to cool completely.

Notes

*If your almond butter is already creamy and runny you may not need the ghee. If your almond butter is all natural with no additives, you will probably need the ghee to thin the batter out. I’ve found that different brands of almond butter produce different consistencies with the dough. If the dough seems dry, add more ghee 1 tbsp at a time.

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