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.
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Servings: 12 cookies
116
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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Nutrition
Serving: 1cookie | Calories: 116kcal | Carbohydrates: 15.7g | Protein: 1.6g | Fat: 5.5g | Saturated Fat: 2.7g | Cholesterol: 19mg | Sodium: 11mg | Potassium: 24mg | Fiber: 0.9g | Sugar: 10.4g | Calcium: 13mg | Iron: 1mg