Flourless Raspberry Thumbprint Cookies
Published 11/29/2017 • Updated 11/5/2024
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These flourless raspberry thumbprint cookies instantly add a pop of color to any holiday cookie tray! Made with less than 10 ingredients and a homemade raspberry jam filling, these soft and flavorful cookies are a must-make this season.
These stunning, flavorful, and naturally grain free raspberry thumbprint cookies are a team favorite. With a slightly sweet base and tart homemade raspberry filling, these thumbprint cookies are a welcome change of pace from so many super sweet treats this time of year!
You’ll appreciate that they come together easily, require minimal dough chilling, and feature a short, wholesome ingredient list. While the raspberry filling simmers on the stovetop, prepare and chill the cookie dough (no mixer required!). When ready to bake, simply roll out cookie dough balls, make an indentation with your thumb (aka thumbprint cookies), and bake.
After lots of recipe testing, our #1 tip for success is to let the cookies cool completely before filling. This prevents the raspberry jam from bleeding into the cookies!
What You Need for Flourless Raspberry Thumbprint Cookies
These thumbprint cookies come together with just a few wholesome ingredients including:
- Almond flour
- Baking soda
- Salt
- Egg
- Vanilla extract
- Honey
- Butter
- Raspberries
- Lemon juice
Flourless Thumbprint Cookie Variations
Here are a few swaps to try for these flourless cookies:
Add 1/2 teaspoon of ground cinnamon to the cookie dough in step 2.
Before baking, sprinkle each cookie with turbinado sugar for a little sparkle.
Instead of making our homemade raspberry filling, use your favorite kind of jam, preserves, or even homemade lemon ginger cranberry sauce.
FAQ
Don’t skip chilling the cookie dough! It helps the ingredients stick together and prevents the cookies from spreading while they bake.
Fill each cookie with 1-2 teaspoons of the raspberry filling.
Storage
Because these thumbprint cookies are filled with a fresh raspberry jam, they’re best enjoyed fresh. If you have any leftover, store them in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
Place the filled thumbprint cookies onto a baking sheet and freeze for an hour, or until completely frozen. Transfer them to a freezer-safe container (place a piece of parchment paper between each layer of cookies), and freeze for up to 3 months.
If you haven’t filled the cookies yet, place the baked cookies in a freezer-safe container and freeze for up to 3 months. When ready to serve, let the cookies thaw at room temperature and add the raspberry filling.
Serving Suggestions
Enjoy these cookies with a mug of chai hot chocolate or even for breakfast with a cup of coffee or tea. They’re a great “anytime” cookie because they’re not overly sweet!
Flourless Raspberry Thumbprint Cookies
Ingredients
For the Cookies
- 2.25 cups blanched almond flour
- 1/2 teaspoon baking soda
- pinch salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup honey
- 4 tablespoons unsalted butter, room temperature
For the Raspberry Filling
- 1 pint raspberries
- 1 tablespoon honey
- 1 tablespoon lemon juice
Instructions
- Add all of the raspberry filling ingredients to a medium saucepan set over low/medium heat. Cook for 25-30 minutes, stirring occasionally. Once the raspberries have thickened to create a jam, remove the pan from the heat and let the filling cool.
- While the raspberry filling is cooking, make the cookie dough. In a medium bowl, mix the almond flour, baking soda, and salt together. In another medium bowl, use a spatula (or hand mixer with beaters) to mix the egg, vanilla, honey, and room temperature butter together.
- Slowly add the dry ingredients to the wet ingredients and mix until combined.
- Shape the dough into a ball, wrap in parchment paper or plastic wrap, and refrigerate for 30 minutes.
- While the dough chills, preheat the oven to 350ºF. Line a baking sheet with parchment paper. Set aside.
- Once chilled, remove the dough from the refrigerator. Use a tablespoon scoop to roll the cookie dough into balls and place them 2 inches apart on the prepared baking sheet. Use your thumb to press in the middle of each cookie dough ball to create a "thumbprint." Repeat.
- Bake for 9-11 minutes until the edges are slightly golden brown.
- Remove the cookies from the oven and carefully re-indent the middle of each cookie with a teaspoon or handle end of a wooden spatula.
- Once the cookies are completely cool,* fill the middle of each cookie with 1-2 teaspoons of the raspberry filling.
Tips & Notes
- Storage: Because these thumbprint cookies are filled with a fresh raspberry jam, they’re best enjoyed fresh. If you have any leftover, store them in an airtight container in the refrigerator for up to 3 days.
- Freezing Instructions: Place the filled thumbprint cookies onto a baking sheet and freeze for an hour, or until completely frozen. Transfer them to a freezer-safe container (place a piece of parchment paper between each layer of cookies), and freeze for up to 3 months. If you haven’t filled the cookies yet, place the baked cookies in a freezer-safe container and freeze for up to 3 months. When ready to serve, let the cookies thaw at room temperature and add the raspberry filling.
- Filling the Cookies: Let the cookies cool completely before filling them with raspberry jam. If you fill warm cookies, the jam will bleed into the cookie.
- Recipe Update: This recipe was updated on December 5th, 2023
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made these exactly as the recipe stated. No thumbprint survived, ha ha! They were very soft, even after being refrigerated. The almond flour I used was from Costco. Not sure why mine turned out so differently. They taste good, but are still very soft, and don’t even hold up held by the edge. Oh to find a GF cookie made with honey 😔
Wow.. these are simply the best. Hard to just eat one..my husband approves as well. Thanks very much for this recipe…yum!
I’d love to try these! What is the best way to store them and for how long?
Loving everything about these thumbprint cookies! I can see using that jam over ice cream, spread on toast, on a cracker with brie and so much more 🙂
YES. Or on a bagel 😀
How amazing! The jam filling must be amazing on its own as well!
Thoughts on using oat flour for these cookies?? I see you suggest another hard nut flour like cashew, but could oat flour work? Thanks!
I’m not sure oat flour is going to do the trick. Oats are very different than nuts and I would hate for your cookies not to turn out!
Can you make the thumbprint cookies with coconut flour?
Hey Shahn! Unfortunately you can not sub for coconut flour! If anything I’d use another hard nut flour like cashew.
Thumbprint cookies are my jam!! ; ) These look so simple and delicious!