I love this recipe because it creates tender cookies without using traditional wheat flour. The almond flour gives them a rich flavor while the raspberry jam adds a bright and fruity contrast.
Another reason I enjoy these cookies is their elegant look. The thumbprint center filled with jam makes them perfect for serving at gatherings, holidays, or as a simple homemade dessert.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
6 tbsp butter, softened 1 egg 1/4 cup pure maple syrup 1 1/2 tsp vanilla extract 2 cups almond flour 1/2 cup oat flour 1/3 cup raspberry jam 1/2 tsp baking powder 1/8 tsp salt 3 tbsp powdered sugar 1 1/2 tsp almond milk
Directions
I start by preheating the oven to 350°F.
In a large mixing bowl, I combine the softened butter, egg, maple syrup, and vanilla extract. I mix everything together using a whisk or electric mixer until smooth.
Next, I add the almond flour, oat flour, baking powder, and salt. I mix the ingredients until the dough becomes evenly combined.
I place the dough in the refrigerator for about 10 minutes to help it firm up slightly.
After chilling, I scoop tablespoon-sized portions of dough and roll them into small balls. I place them on a greased or parchment-lined baking sheet.
I gently flatten each ball and press a small indentation into the center of each cookie using my finger.
I bake the cookies for about 5 minutes.
I remove the tray from the oven and carefully fill each cookie indentation with about 1 to 2 teaspoons of raspberry jam.
I return the cookies to the oven and bake them for another 8 minutes until they are lightly golden.
Once baked, I remove the cookies and allow them to cool completely.
While they cool, I prepare the icing by mixing the powdered sugar with almond milk until smooth.
Finally, I drizzle the icing over the cooled cookies before serving.
Servings And Timing
I usually prepare this recipe in about 45 minutes and it makes about 15 cookies.
Preparation time: 20 minutes Baking time: 13 minutes Cooling and decorating time: about 10 minutes Total time: about 45 minutes Servings: 15 cookies
Variations
I sometimes replace the raspberry jam with strawberry, apricot, or blueberry jam for a different flavor. Another variation I enjoy is adding a small amount of lemon zest to the dough for a bright citrus note.
For a richer taste, I occasionally sprinkle chopped almonds over the icing before it sets.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to three days.
If I want them to last longer, I place them in the refrigerator where they stay fresh for about five days.
FAQs
Can I Use Another Type Of Flour?
I prefer almond and oat flour for this recipe because they create the best texture for gluten-free cookies.
Can I Skip The Icing?
I sometimes leave out the icing if I want a less sweet cookie, and they still taste delicious.
Why Should The Dough Be Chilled?
I chill the dough so it becomes easier to shape and helps the cookies keep their form while baking.
Can I Use Homemade Jam?
I often use homemade jam if I have it available, and it works perfectly in the center of the cookies.
Can These Cookies Be Frozen?
I freeze them in an airtight container for up to two months and thaw them at room temperature before serving.
Conclusion
I enjoy making Gluten Free Raspberry Thumbprint Cookies because they combine a soft, nutty cookie base with a bright raspberry center. The simple icing drizzle adds a finishing touch that makes them look beautiful and taste even better. It is a recipe I like preparing whenever I want a gluten-free dessert that feels both elegant and comforting.
The best gluten free raspberry thumbprint cookies with tender almond flour dough, sweet raspberry jam filling, and a light icing drizzle. A perfect gluten free dessert.
Author:Emma
Prep Time:5 minutes
Cook Time:5 minutes
Total Time:25 minutes
Yield:25 minutes
Category:12 muffins
Method:Category
Cuisine:American
Diet:Vegan
Ingredients
For the Cookies
6 tablespoons butter, softened
1 egg
1/4 cup pure maple syrup
1 1/2 teaspoons vanilla extract
2 cups almond flour
1/2 cup oat flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/3 cup raspberry jam
For the Icing
3 tablespoons powdered sugar
1 1/2 teaspoons almond milk
Instructions
Preheat the oven:
Set the oven to 350°F (175°C) and line a baking tray with parchment paper or lightly grease it.
Mix the wet ingredients:
In a large bowl, combine the softened butter, egg, maple syrup, and vanilla extract. Mix with a whisk or electric mixer until smooth.
Add the dry ingredients:
Stir in the almond flour, oat flour, baking powder, and salt until a dough forms.
Chill the dough:
Place the dough in the refrigerator for 10 minutes to make it easier to handle.
Shape the cookies:
Scoop about 1 tablespoon of dough and roll into balls. Place them on the prepared baking tray.
Create the thumbprints:
Flatten each cookie slightly and press a small indentation in the center using your thumb or finger.
First bake:
Bake the cookies for 5 minutes.
Add the jam:
Remove the tray from the oven and fill each cookie with 1–2 teaspoons raspberry jam.
Finish baking:
Return the cookies to the oven and bake for an additional 8 minutes.
Cool the cookies:
Remove from the oven and allow them to cool completely.
Prepare the icing:
In a small bowl, mix powdered sugar and almond milk until smooth.
Decorate:
Drizzle the icing over the cooled cookies and let it set before serving.
Notes
Chill the dough to prevent cookies from spreading too much while baking.
You can substitute strawberry, apricot, or blueberry jam if desired.
Store cookies in an airtight container for up to 4 days.
Use certified gluten-free oat flour if needed for strict gluten-free diets.
