Raspberry Thumbprint Cookies (Vegan + Gluten Free)

Vegan and gluten-free Raspberry Thumbprint Cookies made with almond flour are a soft, perfectly sweet treat made with wholesome ingredients!

Itty bitty thumbprint cookadees! Have you ever made them?! Do you love them?

I had not. There's a first time for everything. Today we're adding a lusciously fruity holiday cookie (truly an anytime cookie) to our arsenal so my healthy snickerdoodles and healthy monster cookies have a raspberry friend.

I've been enjoying the splendid summer sensation that is the humble frozen raspberry all year long thanks to the freezer aisle. Since the berries are flash frozen at the peak of freshness within hours of harvesting, that divine flavor and nutrition is locked in for life, yo.

Raspberries...oh so good for you!

Once I learned that raspberries have more fiber than any other berry (a whopping 9 grams per cup...OMG) plus 60% of the daily value of immune-boosting vitamin C, I fell even more in love with them than before.

One of my favorite ways as of late to enjoy them is heating a huge handful in a pot with chia seeds and maple syrup for a quick pancake and oatmeal topper.

I'm also known for snacking on them frozen. I just die for the tart + sweet combo that raspberries have goin' on!

Did you know red raspberries are among the few plant foods that offer a source of both ellagitannins and anthocyanins? What are those very large and cumbersome words, you ask?

These two mighty phytochemicals may hold the key to the role of red raspberries in helping to reduce the risk of cardiovascular disease, diabetes mellitus, obesity, and Alzheimer’s disease.

Hubba hubba!

The low down on ingredients

Now lettuce chat about what makes these healthy cookies so divine. I adapted the recipe from my Ginger Snap Cookies, so if you've made those dreamboats, you already know how good this new recipe is destined to be.

• Almond flour: Yet again, the base of the dough is super soft and sweet blanched almond flour. You know how much I adore this stuff! I buy mine in bulk at Costco; but most store brands now sell it, like ALDI and Kroger’s Simple Truth brand. Unfortunately there is no sub here because it's so unique in flavor, texture, and fat makeup.
• Coconut sugar: A less refined dry sweetener with a lovely caramelized flavor. Organic cane sugar would also work just fine.
• Coconut oil: Solid coconut oil is the fat of choice here. You could also use butter or non dairy buttery spread but I haven't tried those myself. Use refined for zero coconut flavor.
• Frozen raspberries: Sweet and tart and delicious for our homemade chia jam. You could also use store-bought raspberry, strawberry, blueberry, or apricot jam to save time!
• Chia seeds: Itty bitty nutrition powerhouses that help us make jam due to their water absorbing abilities. So high in fiber, too!
• Maple syrup: Perfect for sweetening our jam. Honey or agave works, too.
• Flax: For a vegan egg substitute. You can use a large egg instead if you're not vegan.
• Almond and vanilla extract: I love the flavor almond extract adds here! If you're not a fan, you can omit it.

These gems are lightly sweetened with coconut sugar (which is higher in minerals than it's white sugar cousin) and a splash of both vanilla and almond extract for a little extra lovin'.

I used this natural almond flavor which is a bit more subtle than typical extracts. Feel free to cut back on the almond extract or even leave it out if you're not crazy about that flavor.

Now the chia jam is the icing on the cake, my friends. Since the cookies are mini and can't hold a ton of jam, I would literally dip each one in extra jam prior to shoving in my face. There will never be enough raspberry chia jam in this world. Of that I am certain.

Spread her on toast, atop oatmeal, or deliver directly to your face hole with a gob of peanut butter. So. Good.

I made the raspberry chia jam the day before and kept it in the fridge so it would be nice and set and ready to go. It freezes well, too!

Did I mention they're 100% vegan, paleo-friendly, and gluten-free? Happy holidays to us!

Raspberry Thumbprint Cookies (Vegan + Gluten Free!)

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• Author: Alexis Joseph
• Prep Time: 20 mins
• Cook Time: 11 mins
• Total Time: 31 mins
• Yield: 14 cookies
• Category: Desserts
• Method: Oven
• Cuisine: American
• Diet: Gluten Free

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Description

Vegan and gluten-free Raspberry Thumbprint Cookies made with almond flour are a soft, perfectly sweet treat made with wholesome ingredients!

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Ingredients

Units USM Scale 1x2x3x

For the raspberry chia jam (can be made ahead of time, you’ll have plenty leftover):

• 2 cups frozen raspberries
• 2 tbsp chia seeds
• 3 tbsp pure maple syrup
• ½ tsp vanilla extract

For the cookies:

• 1 tbsp ground flax + 3 tbsp water (can sub 1 large egg)
• 2 cups almond flour
• ⅓ cup coconut sugar (or organic brown sugar/cane sugar)
• ½ tsp baking soda
• ¼ tsp fine sea salt
• 2 tbsp room temperature coconut oil, not melted
• 1 tsp vanilla extract
• 1 tsp almond extract

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Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper or a Silipat.
2. In a medium pot over low heat, stir together raspberries, chia seeds, and maple syrup. Bring to a gentle boil and simmer, uncovered, on low for about 10 minutes (stirring frequently) until it thickens. Remove from heat and stir in vanilla. Pour into a bowl and place in freezer to cool (you can also refrigerate if you're making ahead).
3. In a small bowl, stir together flax and water to make a “flax egg.” Set aside to gel for 5 minutes.
4. Place almond flour, coconut sugar, baking soda, and salt in a large bowl, whisking to combine. (Alternatively, you can blitz everything together in the food processor). Add flax egg, coconut oil, vanilla extract, and almond extract, stirring to combine. You should have a smooth dough that’s slightly sticky and easy to form into balls.
5. Use a cookie scoop to portion dough into 1 inch balls. Place 2 inches apart on prepared baking sheet and gently flatten cookies with hands (they won’t spread much while baking.) Use your thumb to make a small indentation in each cookie. Fill each cookie with ½ tsp chia jam.
6. Bake for 11 minutes. Allow cookies to cool on the pan for 10 minutes before transferring to a wire rack to cool completely.

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Notes

Adapted from my Ginger Snap Cookies.

You could also use store-bought, raspberry, strawberry, blueberry, or apricot jam!