This is a classic cookie recipe that you should have in your home this holiday season. These Raspberry Thumbprint Cookies will make your tastebuds a little jollier, your heart a little bigger, and your smile a little wider. They add just a little extra sweetness to your life in this festive BUT busy season that is upon us. These gluten free cookies are crispy and chewy and topped with a sweet dollop of homemade raspberry jam. Each bite gets a little bit of jam mixed in with a nutty cookie base.
Why We Love Raspberry Thumbprint Cookies
- Chewy and Crispy. The perfect cookie, in my opinion, always has a lovely balance of chewiness and crispiness. These vegan thumbprint cookies have just that. They are golden and crisp on the outside and soft and chewy on the inside.
- Great Gift Idea. With the holidays approaching, if you love gifting your friends vegan Christmas cookies, these gluten free thumbprint cookies need to be included. The raspberry jam in the middle is the perfect pairing with the nutty cookie base. Your friends will be in heaven with each bite.
- Time. It takes no time at all to make these cookies. Less than an hour and most of that time is spent baking in the oven.
- Low in Sugar. These vegan cookies are low in sugar, which is a bonus when you are holiday baking! They are loaded with fibre and protein to help balance out the sweetness, and the raspberry chia jam adds some fun and uniqueness to a classic shortbread cookie.
How To Make The Best Vegan Thumbprint Cookies
There are no tricks to making the best thumbprint cookies, you just have to follow the recipe, and it’s actually quite straightforward. The best part is you will probably have some leftover raspberry chia jam to smother all over your toast in the morning.
- Preheat the oven to 350ºF.
- Prepare the raspberry filling. Add the raspberries and maple syrup to a food processor. Slowly, with the blade still moving, add the chia seeds. Then pour the jam into a jar and pop into the fridge for 10 minutes or until ready to use. If the raspberries are frozen let them thaw before adding to the food processor.
- Next, prepare the flax egg. Add 1 tbsp of flaxseed meal to a small bowl with 3 tbsp of water. Set aside for 5 minutes until a yolky consistency has formed.
- Once the flax egg is ready, whisk all the wet ingredients together (melted coconut oil, flax egg, maple syrup and vanilla.
- Combine your dry ingredients together in a separate bowl.
- Add the dry ingredients to the wet.
- Divide the dough into golf-sized balls, using slightly wet hands as the dough can get sticky. Place on a lined baking sheet.
- Gently press down in the middle of the cookie with your fingers. Bake in the oven for 11 minutes.
- Once done baking, remove from the oven and press down on the indent in the middle. Let cool completely, then add the raspberry jam in the middle.
- The raspberry filling will fully set in the cookie after a few hours. But don’t let that stop you from enjoying a cookie before that. The jam just won’t be as thick, but it will be equally delicious. If you are wrapping them up to give away to a friend, make sure to wait until the jam is fully set before packing them up.
- Store in an airtight container.
How Do I Store These Cookies
The great thing about these thumbprint cookies is that they are easy to store. Store them on the countertop in an airtight container. Or freeze them. Before freezing them, make sure the jam filling has set. Freeze them in a silicone bag or a Ziploc. Let the cookies thaw before enjoying them. But the jam and cookie will still be intact after freezing. Which makes these raspberry thumbprint cookies perfect for making ahead of time.
The Best Holiday Cookies
Raspberry Thumbprint Cookies
Ingredients
wet ingredients
- 1 flax egg
- 2 tbsp maple syrup
- 2 tbsp coconut oil (melted)
- 1 tsp vanilla
dry ingredients
- 1/2 cup oat flour
- 1 cup almond flour
- 1/2 cup brown rice flour
- 1/4 cup coconut sugar
- 1 tsp baking soda
- 1/8 tsp sea salt
raspberry filling
- 1 cup raspberries (fresh or frozen)
- 1 tbsp maple syrup
- 1 tbsp chia seeds
Instructions
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
- Prepare the raspberry filling. Add the raspberries and maple syrup to a food processor. Slowly, with the blade still moving, add the chia seeds. Then pour the jam into a jar and pop into the fridge for 10 minutes or until ready to use. ** If raspberries are frozen let them thaw before adding to the food processor.
- Next, prepare the flax egg. Add 1 tbsp of flaxseed meal to a small bowl with 3 tbsp of water. Set aside for 5 minutes until a yolky consistency has formed.
- Once the flax egg is ready, whisk all the wet ingredients together (melted coconut oil, flax egg, maple syrup and vanilla).
- Combine your dry ingredients together in a separate bowl.
- Add the dry ingredients to the wet. Stir together.
- Divide the dough into golf-sized balls, using slightly wet hands as the dough can get sticky. Place on a lined baking sheet.
- Gently press down in the middle of the cookie with your fingers. Bake in the oven for 11 minutes.
- Once done baking, remove from the oven and press down on the indent in the middle. Let the cookies cool completely, then add the raspberry jam in the middle.
- The raspberry filling will fully set in the cookie after a few hours. But you can still enjoy the cookies right away the jam will just be on the thinner side.
- Store in an airtight container.
Notes
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These look amazing! What could I sub for the coconut butter ?
Hey Kate! I think subbing almond butter would work, although I haven’t tested it myself.