Flourless Raspberry Thumbprint Cookies

4.25 from 4 votes

Flourless Raspberry Thumbprint Cookies

These grain free raspberry thumbprint cookies are a beautiful addition to any holiday cookie tray. They're super soft and feature a homemade raspberry filling!

Prep 5

Cook 45

Total 1 20

Fat 12

Carbs 17

Protein 4

Yield 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 Facts