Raspberry Almond Thumbprint Cookies (Gluten-Free & Vegan)

by Angela (Oh She Glows) on May 2, 2012

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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.

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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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5 from 6 reviews
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Raspberry Almond Thumbprint Cookies (Gluten-Free and Vegan)

Vegan, gluten-free

By

Yield
18 cookies
Prep time
Cook 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:

  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!

Nutrition Information

Tips:

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.

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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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{ 5 comments… read them below or add one }

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Sabrina December 8, 2016 at 5:39 am

These look delish! Just wondering if you have any recommendations for a substitute for the rice flour? I have issues with it-would arrowroot work?

Reply

Angela Liddon December 16, 2016 at 2:37 pm

Hi Sabrina, I haven’t tried it myself, but I know readers have tried coconut flour, buckwheat flour, all-purpose flour, and white whole wheat flour, and most had success with those swaps. One person reported the whole wheat flour changed the texture a bit, and made the cookies sort of dense. I’d suggest reading back through some of the comments to get a better idea of what may work best for you! :) If you try anything, I hope you’ll let us know how it goes!

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Kelly Caiazzo December 15, 2016 at 4:32 pm
Recipe Rating:

Anyone wondering about subbing in all-purpose flour for the rice flour – I tried it so I didn’t need to go to the store and thought it worked fine!

Made these today for a cookie swap and they are incredibly delicious! I tripled them so I would have over 3 dozen for the cookie swap, and they were still manageable to make in one big bowl.

Reply

Angela Liddon December 16, 2016 at 3:07 pm

Thanks so much for sharing, Kelly! That’s great to know. :)

Reply

Tiffany March 27, 2017 at 4:26 pm
Recipe Rating:

Hi Angela! I made this recipe following the instructions in your second cookbook! I loved putting everything in the food processor. It was incredibly easy! I didn’t use brown rice flour (I didn’t have it) so I used buckwheat flour and it worked out perfectly! Super light, chewy, yet a little crisp on the exterior. Thank you!!

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