Almond Flour Raspberry Thumbprint Cookies

Almond Flour Raspberry Thumbprint Cookies that are perfectly chewy, soft, and delicious! These festive cookies are gluten-free, dairy-free and refined sugar free.

When I'm craving something sweet, I always like to whip up a batch of almond flour cookies! Almond flour is one of my favourite gluten-free flours to bake with, because it packs a punch of nutrients. A quarter cup of almond flour contains 6 grams of protein, and 14 grams of healthy fats! These cookies are just as tasty as traditional thumbprint cookies, but without the refined carbohydrates - white flour and sugar.

The other ingredients in this recipe are coconut flour, coconut oil, and lots of vanilla! Coconut flour absorbs a lot of liquid - so the key to baking with it is to only use a little, and make sure that it has a chance to absorb all the liquid it needs to before baking. I like to let any baking mixture with coconut flour sit for 5-10 minutes before baking. With this recipe that works out well because you can pop your cookie dough it in the fridge to harden slightly before forming into balls.

You will also need your favourite jam - I love raspberry chia seed jam! But any kind will work. Blueberry, apricot, or blackberry would also be delicious. And last but not least, your favourite nut to roll the cookie dough in. I used pistachios but you could also use walnuts, pecans or almonds.

Almond Flour Raspberry Thumbprint Cookies

These cookies are nutty, chewy, and have a delicious buttery flavour from the coconut oil. I know you're going to love them!

Gather your ingredients and pre-heat your oven, because you're going to want to bake these almond flour raspberry thumbprint cookies right away! You will need:

• Almond flour
• Coconut flour
• Coconut oil
• Maple Syrup
• 1 Egg
• Vanilla extract
• Baking soda
• Pistachios (or your favourite nut!)
• Raspberry jam
• Sea salt

Almond Flour Raspberry Thumbprint Cookies

Makes 12 large cookies

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Prep Time 20 minutes mins

Cook Time 14 minutes mins

Total Time 34 minutes mins

Ingredients

  

• 1 ½ cup almond flour
• ¼ cup coconut flour
• ¼ cup melted coconut oil
• ¼ cup + 1 tablespoon maple syrup
• 1 egg
• 2 teaspoon vanilla extract
• ¼ teaspoon baking soda
• ⅓ cup finely chopped walnuts pistachios, pecans or other nut of choice for rolling!
• raspberry chia jam or your favourite jam!
• pinch sea salt

Instructions

 

• Preheat the oven to 350, and line a baking sheet with parchment paper or a silicone baking mat.
• In a large bowl, mix together the dry ingredients (excluding the nuts, save those for later)
• In a smaller bowl, mix together the egg, vanilla extract, maple syrup, and melted coconut oil, making sure that the coconut oil is melted but not too hot when you add it in.
• Mix the wet into the dry and stir until thoroughly combined. Place the bowl in the fridge for 10-25 minutes to cool and harden slightly.
• While the cookie mixture is cooling, you can finely chop the nuts (or use a food processor and pulse until they are small bits)
• Use a cookie coop to form into round balls, then roll each ball in the chopped nuts.
• Place on the prepared baking sheet, and gently push in the centre of each cookie to make thumbprints.
• Bake for 10 minutes, then remove from the oven and add a dollop of raspberry jam to the middle of each, and bake for another 4 minutes.
• Let the cookies cool for a few minutes before removing from the baking sheet. Once they have cooled, they won’t crumble!

I hope you enjoy these Almond Flour Raspberry Thumbprint Cookies! Please tag me @nourishmintkitchen and share on your IG stories if you make this, I want to see your creations!