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Recipe

ViDEO: Healthy Raspberry Thumbprint Cookies

Lighten up your holiday season with these spectacular Healthy Soft Raspberry Thumbprint Cookies. They’re grain-free and made with a delicious home raspberry filling.

  • Prep Time: 30
  • Cook Time: 11
  • Total Time: 41 minutes
Author: Lee Hersh
Yield: ~16 cookies

Ingredients

For the Cookies

Dry

Wet

  • 1 egg, large
  • 1 teaspoon vanilla extract
  • 1/3 cup honey
  • 4 tablespoons butter, unsalted, room temperature

For the Raspberry Filling

  • 1-pint raspberries
  • 1 tablespoon honey
  • 1 tablespoon lemon juice

Instructions

  1. Preheat the oven to 350ºF and line a baking sheet with parchment paper.
  2. Add all ingredients for the raspberry filling into a medium sized saucepan and cook over low/medium heat for 25-30 minutes, stirring occasionally. Remove from heat once raspberries have thickened to create a jam and let cool.
  3. While raspberry filling is cooking, prepare cookies. In a medium bowl, mix together dry ingredients. Set aside.
  4. In a separate medium bowl, mix together wet ingredients.
  5. Slowly add dry ingredients to wet and mix until combined.
  6. Carefully roll dough into a ball, wrap in parchment paper, and refrigerate for 30 minutes.
  7. Once chilled, remove from refrigerator and use a tablespoon scoop to roll cookies into a ball. Place cookie on baking sheet. Then, using your thumb, press in the middle of the cookie to create your thumbprint. Repeat.
  8. Bake for 9-11 minutes.
  9. Remove from oven and carefully re-press down the middle of the cookie with a teaspoon.
  10. Let cookies completely cool* and then fill the middle of the cookies with raspberry filling.
  11. Enjoy!

Notes

*Make sure to let your cookies cool completely or the raspberry jam will bleed.

Nutrition

  • Serving Size: 1
  • Calories: 178
  • Sugar: 13
  • Fat: 12
  • Carbohydrates: 17
  • Fiber: 3
  • Protein: 4

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