Gluten free vegan raspberry thumbprint cookies. Tender almond cookies with a raspberry jam filling. Such a classic holiday cookie!
I thought I would share one more Christmas cookie recipe before the big day. Are you all in the kitchen baking away today? I’ll be making lots of cookies and sweets to share with my family this weekend. We will be doing lots of eating and celebrating, which I love!
Thumbprint cookies. A classic Christmas cookie. My raspberry thumbprint cookies are made with a almond cookie dough, which are packed with finely chopped almonds. The naturally sweetened cookies are tender, with a bit of crunch from the almonds. I filled the center with a raspberry jam. I didn’t use seedless, but feel free to use your favorite raspberry jam. An apricot jam would be lovely too {another favorite}.
I hope all of your holiday cookie dreams come true, as you bake, bake, bake this weekend. May you and your family have a wonderful Christmas too!
- 1/3 cup coconut sugar or brown sugar
- 1/4 cup refined coconut oil, soft
- 3 tablespoons unsweetened almond milk or coconut milk
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 1/2 cups Sarah's gluten free flour blend
- 1/2 teaspoon sea salt
- 1 cup sliced almonds, finely chopped
- 1/2 cup raspberry jam
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- In large bowl of stand mixer, cream together coconut sugar and coconut oil. Add almond milk, pure maple syrup and vanilla. Beat until smooth.
- Add flour and salt. Continue to mix until dough comes together.
- In blender or food processor, place sliced almonds. Pulse until finely chopped. You want small pieces, not almond flour.
- Add finely chopped almonds to cookie dough and mix until almonds are evenly mixed through.
- Using small cookie scoop, roll tablespoon size scoops of cookie dough into balls. Place onto prepared baking sheet and indent center of cookie with thumb.
- Bake cookies 6-7 minutes. Remove from oven and carefully place 1/4 teaspoon raspberry jam into center of each cookie. Place back into oven and bake additional 5-6 minutes.
- Place cookies on cooling rack to cool completely.
Just curious if you can bake these ahead at all? Freeze or store in airtight container? Or can you make the dough ahead and freeze the bake day of?