
I’ve loved thumbprints ever since I was a kid. Any recipe that tells me to jam my thumb into cookie dough and fill it with actual jam is a winner in my books. Did you ever eat those packaged cookies with the cream and gooey strawberry filling? Not technically a thumbprint cookie I guess, but they sure did taste amazing. I don’t even want to know how many sleeves of those cookies I ate growing up. I’m sure you’d still see a few clinging to my artery walls!
Today, I have a vegan and gluten-free version to add to my growing thumbprint recipe collection. This time, I set my heart on making a thumbprint with a lovely raspberry almond flavour using almonds, almond butter, almond extract, and raspberry jam as the feature ingredients. They turned out fantastic – lightly sweet, with a buttery almond flavour and pop of sweet raspberry goodness. If you are a fan of peanut butter and jam, you will love this “grown-up” version.

Served with a side of Gossip Girl on Monday night, it was the perfect balance of wholesome…and not so wholesome. Eric claims he isn’t a fan of both thumbprints and Gossip Girl, but I found him devouring both. Never trust a person who says they don’t like thumbprint cookies!
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Raspberry Almond Thumbprint Cookies (Gluten-Free and Vegan)
Yield
18 cookies
Prep time
Cook time
Total time
Ingredients
- 1 1/3 cups raw almonds, processed into almond meal (about 1.5 cups almond meal)
- 1/4 cup brown rice flour
- 2 tbsp ground flax
- 1/4 tsp + 1/8th tsp fine grain sea salt
- 1 tsp aluminum-free baking powder
- 1/2 cup raw almond butter (see note)
- 1/4 cup + 3 tbsp pure maple syrup
- 1/2 tsp almond extract
- 5-6 tbsp raspberry jam
- approx 1/3 cup shredded coconut, for rolling
Directions
- Preheat oven to 350F and spray a large baking sheet with oil, use a silpat mat, or line with parchment paper.
- If making almond meal, place raw almonds into a high-speed blender. Process on high speed until a fine crumb, making sure not to process too long or the oils will release. Alternatively, you can use store bought almond meal.
- In a large bowl, whisk the dry ingredients (almond meal, rice flour, ground flax, salt, and baking powder). Use your fingers to break up any clumps of the almond meal. In a smaller bowl, mix together the almond butter, maple syrup, and almond extract. Add wet mixture to dry mixture and stir until combined.
- Shape dough into balls (about 1.5 tbsp or so). If dough is too sticky, place in the fridge for 15-20 minutes to firm up.
- Roll balls in coconut. Place balls of dough about 1.5-2 inches apart on the baking sheet. With your thumb, press into the middle of the ball and shape a small well with your fingers. Add 1 tsp of jam into each well.
- Bake at 350F for 10-12 minutes, watching closely after 9 minutes. I baked mine for 11.5 minutes. Cool on sheet for 5 minutes and then transfer to a cooling rack. Channel your inner grandma and enjoy with hot tea!
Tip:
If making these completely gluten-free be sure to check all your ingredients to ensure they are certified gluten-free. The almond butter I used is very "drippy" so I don’t suggest using a firm nut butter here. If you do, you may have to add some oil to the mixture. You can also roll the balls in chopped nuts instead of coconut.


If you find yourself with some delicious in-season raspberries (or other berries!), you can try making your own raspberry puree or jam for the middle. I would probably just smash some with a fork and add a bit of sweetener to taste!








These look delicious. Will have to try these soon!
These look amazing! My mom used to make a not-so-healthy version of these. I loved them!
Those look so delicious! (1st time here)
Thanks for stopping by!
Thank you Angela for the many gluten free recipes and tips – so very much appreciated!
I’d love for you to do a post on vegan options for dinner that don’t involve beans or tofu. Reason is that my husband is still mostly suspicious of tofu (though we did try your one baked tofu strips recipe), and beans really give him horrible indigestion. I’ve done some pasta sauces with pureed white beans (in smaller amount) that was a hit, but I have to be very careful with the amount. Suggestions?
Dessert, of course, is already covered!!!
I suggest the following:
15 minute creamy avocado pasta
lasagna with lemon basil cashew cheeze
broccoli & cheeze soup
roasted tomato basil pesto pasta
mushroom risotto
tomato basil cream pasta
vegan lentil walnut loaf
all found here, among others: http://ohsheglows.com/recipage/?search_term=entree&ui=133&c=1
goodluck! I can relate to your dilemma, Eric used to not eat any beans.
Looks delicious! Will be making these on “Baking Friday” with a citrus marmalade I picked up last weekend!
I love the classic nut butter & fruit combo in any form – these thumb print cookies look like a delicious vessel for it!
I can’t wait to get off work so that I can go home and make these!
Yum!!
You know, I have NEVER made thumbprint cookies! That’s insane! I’m thinking I’m going to have to try these out!!! Yum!
OHMYGOSH i love you; they have these at WF and are my absolute favourite cookie!
These will probs be better can’t wait to get my bake on :)
looks and sounds delicious.
I agree, we all love thumbprint cookies apparently! But with coconut…so clever! :)
My favourite cookies growing up were raspberry tartlets from pepperidge farms…but these are way healthier I’m betting!!!
Cute new header :)
I love the new banner :D
Thanks Fanta!
Would omitting the flax be okay?!
I’m not sure, this was my first time making them! I want to say it would be fine, but Im not sure how much they are binding…
Mmm, these look delicious! And whilst your photos are always amazing, these ones seem particularly so – I love the last set of 3 in particular :)
Thanks Kari!
These look awesome! Can’t wait to try them. Thanks for the recipe Ange!
Sounds perfect! However instead of jam I would put raw raspberry “jam”. It’s super easy to make: 2 cups fresh raspberries, 1 tablespoon raw agave nectar, mash these two together, and you have a healthier jam!
Those look delicious. I may have to try those soon!
One of my students gave me some homemade blackberry jam last week …. I think I finally figured out what to do with it!