Raspberry Almond Thumbprint Cookies (Gluten-Free & Vegan)

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IMG 97071   Raspberry Almond Thumbprint Cookies (Gluten Free & Vegan) IMG 9711 2   Raspberry Almond Thumbprint Cookies (Gluten Free & Vegan)

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.

IMG 9688   Raspberry Almond Thumbprint Cookies (Gluten Free & Vegan) IMG 9692   Raspberry Almond Thumbprint Cookies (Gluten Free & Vegan)

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!

IMG 9700   Raspberry Almond Thumbprint Cookies (Gluten Free & Vegan)

Raspberry Almond Thumbprint Cookies (Gluten-Free & Vegan)

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Yield: 18 cookies

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

 

1. Preheat oven to 350F and spray a large baking sheet with oil, use a silpat mat, or line with parchment paper.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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!

Notes: 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.

IMG 9713   Raspberry Almond Thumbprint Cookies (Gluten Free & Vegan) IMG 9693   Raspberry Almond Thumbprint Cookies (Gluten Free & Vegan)IMG 9718   Raspberry Almond Thumbprint Cookies (Gluten Free & Vegan)

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!

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{ 153 comments… read them below or add one }

Soap4Squares May 6, 2012

I just made these….SO tasty and SO easy!!! This will be a staple in my cookie recipes!
Andrea

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Brieann May 6, 2012

I just made these, and they are absolutely delicious! Thanks Angela for another great recipe! The only problem I had was not making a big enough well with my thumb- I pulled my first batch out of the oven, and since they flatten out a bit the jam was just kind of sitting on top. Oops! Still super delish.

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Annie May 7, 2012

I made these yesterday and they came out perfect. I wish I made a double batch because my husband inhaled them! Thanks for the recipe!

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Angela (Oh She Glows) May 7, 2012

Glad to hear that Annie!

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TeenyLittleSuperChef May 7, 2012

Oh yum, I can’t wait to make these. Did you use blanched almonds for your almond meal or is it okay to use raw almonds with the skin still on? I don’t want to mess up the recipe by using the wrong type. Thanks so much for the great recipe, yet again!

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Angela (Oh She Glows) May 7, 2012

Nope I didnt use blanched…just regular with skin!

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Tara May 7, 2012

Oh my goodness! You have noooooo idea how excited I am to try this recipe out! Ever since I found out that I had an allergy to wheat, it’s been tough to find vegan recipes that are also wheat/gluten free that look this tasty! This is so awesome! Thanks, Angela!

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Samantha May 8, 2012

I made these yesterday and wow! They are REALLY delicious!! I don’t think they will survive long in my house with a teenage boy whose always hungry, especially since they are his favourite kind of cookie! Thank you for providing a gluten free option!!

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Angela (Oh She Glows) May 8, 2012

So glad to hear that Samantha!

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Jennifer May 8, 2012

I made these this weekend and they were AMAZING! My husband couldn’t leave them alone, he (we) ate the whole batch!

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Carmel May 10, 2012

GF and vegan – perfect! Your beautiful site is making my life so much easier – thank you :-)

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Angela (Oh She Glows) May 11, 2012

Thank you Carmel!

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freyja May 12, 2012

love this recipe!! Can you tell me how I can get a website blog like you have? I really like it, who hosts it? Every blog I’ve tried keeps ending up upsetting me with its lack of ability to have different tabs showcasing different parts of my life on the top of it like your is laid out. I’m not toooo internet savvy so i need one thats a bit user friendly. Thank you, i’m off to make your cookies now!!

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Angela (Oh She Glows) May 13, 2012

Its a wordpress blog :) They have a ton of free themes to choose from too.

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freyja May 18, 2012

thank you so much! You’re a beautiful person! thanks for spreading your light!

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Jodie May 16, 2012

Just found your website a few days ago and I’m in love! I just made these cookies tonight using buck wheat flour instead of rice flour and hazelnut butter instead of almond butter (only because they were all I had in my cupboard) and they were simply amazing- I think I might have to say they are the best cookies I’ve ever tasted! Thanks so much for the recipe!! (as a side note the buckwheat/ pesto pizza was also divine)

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Kathleen @ KatsHealthCorner May 16, 2012

Your recipes are the BEST! :D

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jessica phan July 14, 2012

You can also put some of the rice flour with the almonds to blend so that the almonds don’t turn into butter when you process!

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mallory July 26, 2012

I used coconut flour instead of brown rice flour and they turned out wonderfully. I also subbed en er g egg replacer for flax seeds. I was shocked when they turned out delicious but indeed great texture and flavor!

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Angela (Oh She Glows) July 26, 2012

That is great to know about the subs, thanks for your comment!

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Radhika Sarohia August 22, 2012

These look delicious

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Susan September 7, 2012

Made these, supper easy and yummy!!! I also made the carrot cake cookie… ditto. You have some awesome recipes. I have been eating Vegan since January. I have found the baking the easiest cooking transition with tons of healthy delicious simple deserts and snacks.

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Heidi September 9, 2012

Any ideas for substitution on the flax? I have an allergy. Could I use an egg?

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Meckenzie October 5, 2012

These are marvelous, delicious, wonderful cookies! I love finding a new gluten-free treat. Thank you for sharing. (I found your recipe via Pinterest)

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Annette October 10, 2012

Could you use coconut butter instead of almond butter? And would you still use the same quantities? I’m from Australia and just recently discovered your blog, loving it!

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Angela (Oh She Glows) October 10, 2012

Hi Annette, Im sorry I dont know as I havent tried it any other way. Let me know how it goes if you do!

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Lisa October 15, 2012

I made these and they were incredible! I used white whole wheat flour instead of brown rice flour and peanut butter instead of almond butter. Can’t wait to make them again.

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Jen October 27, 2012

My first attempt at making these and they all ran together an I ended up with one gigantic cookie the size of my baking sheet =[
Anyone else have this problem?
I used vegan becel instead of almond butter, vanilla extract instead of almond and I added 1tsp of silk because the dough was very dry.
Any ideas or help would be wonderful!

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Angela (Oh She Glows) October 29, 2012

Hi Jen, Sorry to hear that! My guess is that it was due to subbing the almond butter for becel. I think almond butter is really necessary to hold everything together and keep that nice consistency.

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Michelle November 29, 2012

I betchya the tsp of silk did it, too! I always make that mistake with GF baking. I think that because it doesn’t resemble “normal” batter that I should do something to fix it– and get a pan of cookie every time.

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Joan October 29, 2012

I love thumbprint cookies and have such a restricted diet these days never dreamed I could make these! I am terribly allergic to flax….can the recipe stand on it’s own without the flax? Would chia seeds be a good substitute?

Thanks for any input!

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Angela (Oh She Glows) October 31, 2012

Hi Joan, Im sorry Im not sure! It might be worth a shot though :)

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Michelle November 29, 2012

How necessary is the coconut/chopped nuts for rolling? I just made fabulous thumbprint cookies from Manifest Vegan, and I want to make them more often, except the recipe calls for 1c of butter (earth balance, etc) and a lot of sugar. I prefer baking sugar-free and without so much oil/butter whenever possible, and so your recipe intrigues me. However, I’m trying to recreate the type of cookies my mother used to make– and she didn’t have any “crunch.” I am sure you can understand my desire to have something traditional, despite my vegan and gluten-free status?

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Sean December 17, 2012

So glad I found these! I head home on leave this week for the holidays and my mom and I have always made thumb print cookies on Christmas Eve. With our being diagnosed with celiacs I was worried about our tradition.

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Shannon December 18, 2012

I made these exactly per the recipe (except I used a 4-berry jam) and they were absolutely delicious! I love the way that Almond Meal makes food taste buttery when its not. These cookies are chewy and light and just sweet enough. Definitely a new guilt-free holiday tradition in our house. Thank you Angela!

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Jennifer Pederson December 24, 2012

These were awesome! My kids loved making them and we ate them all in one sitting. Must try!

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Kristin January 24, 2013

I made these cookies but substituted raw cashews for raw almonds (mostly because I wrote down the wrong nut on my grocery list) and they were some of the best cookies I’ve ever made!! I bake A LOT, and both of my friends that tried them agreed. AWESOME recipe!!

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Melanie February 18, 2013

These are delicious! I just made some and am now wishing I had hidden them from the kids ;) I left out the coconut because hubby is not a fan. I will be making these again very soon. Next time, double batch!

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Rose March 23, 2013

Hi! First let me say that I have tried these cookies and I love them, as do my family members!
Anyway, so here I am happily eating these cookies…1..2..3..4..5…then the next day..1…2, and, I wonder, just how many calories are in these little things? So I plugged them into myfitnesspal, and I was so shocked to see that each of these little cookies is around 120 calories! I gues Im just wondering how the heck is this possible and, ugh I don’t know, hwo to hand my gilt lol?

Again, I do love them, but Im afraid I will have to wait until I am at a better place with my weight.

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Joumana April 29, 2013

My batch had too much liquid in it, but still came out delicious – as a sort of pastry “bark” and my fiance still enjoyed my “mistake”!

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Jen@TwoCupsOfLove June 18, 2013

I made these today and they were amazing! I made half rolled in coconut and half rolled in finely chopped almonds and both are delicious. I also subbed the almond butter for some natural peanut butter with a little bit of oil, and I didn’t have maple syrup so I subbed agave. They are so good!

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vaseux January 19, 2014

These look divine! Thumbprint cookies were always my favorite cookies… However, the dough wasn’t healthy or rolled in any goodies, nor was there jam (they were filled with buttercream frosting). However, my unhealthy, non-vegan days are long gone! I’m not a huge fan of jam, so perhaps I’ll fill them with a fresh fruit compote or some frosting or ganache. PS: Thank you for all your recipes, they’re very inspiring and tasty! This site makes being vegan incredibly easy and fun. :)

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Sarah April 20, 2014

These are sooo good! I made them today, for Easter, and they were a big hit. I actually used almond butter that wasn’t drippy (tierrafarm.com/unsaltedalmondbutter) — I highly, higly recommend their nut butters) and didn’t need to add any extra oil. I also skipped the coconut, since one of the people I was baking for is a coconut hater (I know…). I’ll definitely be making these again. Thank you for a fantastic recipe!

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